Chef Steve MacLean, trained at the French Culinary Institute and in New York restaurants, started farming here with his wife Candice in 2011. On 180 acres in the mountains near Glenwood they raise 100% grass-fed Scottish Highland cattle, heritage pigs born on the farm and raised on pasture and woodland, free-range heritage-breed chickens and ducks, laying hens, and pasture-raised turkeys fed non-GMO feed milled on the farm. They also grow more than 200 varieties of USDA certified organic fruits and vegetables and keep bees in the orchard. Everything is sold at the on-site farm market, and Steve cooks chef's tasting-menu farm dinners from the farm's own ingredients.
What’s here
- Made here
- Raw polyfloral honey from the orchard hives · Thanksgiving extras: turkey stock, turkey gravy with fresh herbs, cranberry-apple compote, herb and honey whipped ricotta, butternut squash soup
- Grown or raised here
- 100% grass-fed Scottish Highland beef: all cuts, plus whole, half and quarter cow shares · Heritage pork raised on pasture and woodland: all cuts, plus whole or half pigs · Free-range heritage-breed broiler chickens and ducks · Pasture-raised turkeys · Free-range eggs · USDA certified organic fruits, vegetables and herbs (spring to fall)
- Served here
- Chef's tasting-menu farm-to-table dinners (BYO), held in the herb garden, the restored 1930s dairy barn or the Chef's Table kitchen; dates announced to the farm's invite list
This season
Organic produce is in the market from spring through fall; beef, pork, chicken and eggs are sold beyond the growing season. Thanksgiving turkeys are taking deposits now.
Details checked against The Farm at Glenwood Mountain’s own site on ; not yet confirmed by the business. Hours change, so check before you go. Spot a mistake? Tell us.