Our popular Farm-to-Table Suppers have returned!
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Chef Kelcy officially welcomes you to the farm for one of her farm-to-table suppers. These meals feature produce from WLF and surrounding Farms to bring the bounty of New England to your plate.
Summer Patio BBQ with Chef Kelcy, Wednesday 8/24
We would like to officially invite you to join us for our 1st Summer BBQ Supper on the Patio with Chef Kelcy. Menu will include locally sourced meats, fruit, and vegetables put together to create a delicious and refreshing summer meal. Menu will be Vegan and Gluten Free Friendly
On the Menu
- Local Hot Dogs, Burgers, and Vegan Burgers
- Grilled Seasonal Vegetables
- Kale Salad with Shallot Vinaigrette
- Herbed Cannellini Salad
- Grilled Corn Salad
- Baked Beans
- Swallow in the Hallow Potato Salad
- Farmers Pasta Salad with Arugula Pesto
- Seasonally Inspired Crumble with brown butter crumb, handmade vanilla ice cream, and cinnamon basil
Please note; this menu is Gluten-Free Friendly and has a Vegan Option! Please select the appropriate meal at checkout and let us know about any food allergies!
This meal will be served buffet style
To purchase tickets, click here
Upcoming Dinner Dates 
- Wednesday 8/24 Farm Supper with Chef Kelcy
- Thursday 9/22 So Long Summer Supper with Chef Kelcy
Upcoming Guest Suppers
Wright-Locke Farm Presents: A Haitian Inspired Farm Supper with Chef Chris Viaud
We are thrilled to welcome James Beard nominated Chef Chris Viaud to the farm for a Farm-to-Table supper. Known for his incredible farm-to-table cuisine, Chef Viaud will draw inspiration from his Haitian roots for this delicious dining experience. Featuring some of his family’s recipes with a modern twist, we invite all of you to join us on a special culinary adventure on the farm!
Chef Chris Viaud is the Chef/Owner of Greenleaf and Ansanm located in Milford New Hampshire.
Three-Course Plated Dinner Menu
Course 1
Beef & Mushroom Pithivier (savory pastry)
Watercress | Tomato | Red Onion | Avocado
Course 2
Poule Nan Sos
Stewed Chicken in Creole Sauce | Rice & Beans | Plantains | Pikliz
Course 3
Pineapple Upside Down Cake
Toasted Almond | Raisin Jam | Coconut Gel | Quatre Épices Ice Cream
*each course has a vegetarian option
Please note, that this is a fundraising dinner for the farm, all profits will go directly toward the 
farm.
For more information and tickets, click here!
Wright-Locke Farm Presents: Holi Inspired Farm Supper with Keith Sarasin
We welcomed Keith Sarasin for a special Holi-Inspired Farm to Table Supper!
On the Men
- Massor Dal Hummus
Rice Crackers – Kashmiri Chili Oil – Mango Salt - Scallop Bhel
New England Scallops – Ghee – Bhel Puri – Chutney – Mango Sphere - Duck Chettinad
Coconut Rice – Pickled Chilies – Curry Leaves
*vegetarian option: Chettinade Paneer - Masala Chai
Spiced Cream Cheese – Ginger Cake – Cardamom Caramel
Wright-Locke Farm Presents: An evening with local master craftsman Chef Kim Lambrechts of A Borrowed Chef
Chef Kim Lambrechts, owner and head chef of A Borrowed Chef, joined us at Wright-Locke Farm for a very special Farm to Table Supper.
Three-Course Plated Dinner Menu
- Maine Jonah Crab Cake, Rocket & Watercress Salad, Shaved Fennel & Radishes, Lime Vinaigrette, Basil & Spring Onion Aioli Vegan Substitute: Black Bean & Toasted Quinoa Cake
- Middle Eastern Spiced Crispy Free-Range Chicken, Young Potato & Leek Fondue, Apple Wood-Smoked Bacon Wrapped Asparagus Bundle
- Rhubarb Creme Brulee, Minted Strawberry Salad
COVID Policy
If you are not feeling well or have any COVID symptoms, we ask that you please stay home! You can give the ticket to a friend or family member, or we are happy to pack up your meal to pick up the next day.
Thank you for helping to keep our community safe.
Please reach out to our Farm Chef Kelcy as well with any questions or concerns you may have.
Allergy/ Dietary Restrictions Information
We take food allergies very seriously at the farm and want to make sure our customers have a delicious and safe experience. You will be prompted to fill in allergy information upon purchase of the tickets.
Vegetarian meals are available upon advanced request. You will have the option of selecting the vegetarian meal at time of ticket purchase.
Please reach out to our Farm Chef Kelcy as well with any questions or concerns you may have.
The Nitty-Gritty Details
- We will be eating inside the new All Seasons Barn or on the patio if the weather allows
- Suppers start promptly at 6:30 & end by 8:30pm
- There is a cash bar available for drink purchase
- Tickets are not transferrable between suppers. Schedule changed and can’t come? Feel free to send a friend in your place!
- Don’t feel well? Please stay home! Let us know and we will gladly refund your ticket.
- Farm Suppers will be served at small 6-8 person tables. If there are more than 8 people in your group, please contact our Farm Chef in advance.
- If you wish to be seated with friends, please arrive promptly at 6:30 or let our Farm Chef know in advance. Late guests will be seated at the management’s discretion.
Please reach out to our Farm Chef Kelcy as well with any questions or concerns you may have.
Meet Our Farm Chef, Kelcy!
Hello Everyone! It is with great pleasure and honor that I introduce myself as the Farm Chef and Kitchen Manager for the Wright-Locke Farm All Seasons Barn! I am so grateful to be apart of this amazing farm and working with some seriously passionate people.
Accepting this job has been a 10-year journey for me… To read more and get a delicious dessert recipe, click here!┬á
To stay up to date with everything I am up to on the farm, check out Kelcy’s Corner below!
Check out my website or follow me on social media!
Happy cooking, friends!
One of the best parts of working at a farm is thinking about delicious ways to eat the food we grow and sell! Click here for some of our favorites. Let us know what you think!
You never know where a coffee shop conversation will take you.
This past weekend I was enjoying some coffee when a woman came by to pet my pup, Lilly. We started talking and, no surprise, the conversation turned to food and culture. Born in India, Soumita was quick to start talking about the food of her country and as soon as I shared with her that I was planning on making Saag Paneer that evening for dinner, she lit up! We started discussing cooking methods, how to make different Indian breads and then moved on to the subject of the paneer. For those who don’t know, Paneer is an Indian cheese that has a very low melting point and is perfect for soaking up all the yummy flavors of whatever sauce you throw it in. Soumita was kind enough to share with me the perfect method for making sure your paneer is the best it can possibly be; soak the paneer in warm salt water for 5-7 minutes to soften it up and then give it a quick fry to caramelize the sugars before tossing it into your sauce. It is sure to absorb the flavors that much more and, in her own words, “everything comes back to life in water.” I, for one, am super excited to try out this new cooking method and am so grateful to Soumita for sharing her wisdom.
Happy cooking friends!
~ Chef Kelcy
This past week I had the pleasure of hosting the first in-house farm supper at Wright-Locke Farm;
Fall programming is up and running at the farm and so is the kitchen!
More upcoming workshops and events will be listed soon!
Email FarmChef@wlfarm.org with questions or for more information.
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Looking for our special events listings? Click here!