Sub Edge Cooking Experience

Join us for workshops led by local Chef Tony Phenis of the DORO Restaurant Group and Butcher Howard Shafer, along with an interactive tour of the farm with owner Rodger Phillips. The animals and vegetables used throughout the classes are sourced directly from Sub Edge Farm. These workshops are designed as stepping stones for anyone on a mission to reconnect with their sources of nourishment.

Guests will enjoy two farm-to-table meals while participating in three hands-on workshops throughout the day. You’ll be introduced to the farm, its practices, and how it operates, working side by side with the Sub Edge team as well as Scott Miller to prepare dinner. Any remaining food is simply a welcomed bonus to take home from a day well spent. This interactive event includes lunch, dinner, and cocktails.

We recommend dressing comfortably for a day on the farm. Sneakers or closed toe shoes are encouraged, along with sunscreen, hats, and anything else you may need to stay comfortable while spending time outdoors.

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Host or Publisher Sub Edge Farm