Michelle Paulson

Dinners are served in White Gate’s Farmhouse or, in warm weather, on the back lawn for up to 20 guests per evening and highlight what is in season from the farm and surrounding area. Ingredients are sustainably raised and usually organic.

Each dinner includes a brief talk by a farmer and/or chef. BYOB welcome.  Want to arrange a private dinner party or other event? Email us!


Roots & Shoots: A Vegetarian Feast*

   This dinner celebrates the segue of winter to spring and is Vegetarian and Gluten Free.  *We can adapt for vegans; please let us know when you register if you would like this.  BYOB is welcome.

  • Za’atar and Goat Cheese Beet Root Dip with Olive Pao De Queijo (Brazilian Cheese Bread)
  • Crispy Sprout, Micro Green and Zesty Pickled Radish Salad with Grapefruit Vinaigrette
  • Gouda Fondue with Roasted Roots and Brussel Sprouts
  • Cauliflower Pilaf with Mushrooms and Spiced Pumpkin Seeds
  • White Balsamic Caramelized Winter Squash with Tamari Walnuts and Herb Yogurt
  • Lime Curd Parfaits with Shortbread, Raspberries and Baby Lemon Verbena



March 8 Winter Feast

Come in from the cold to the farm house dining room for a welcome libation and three courses of gourmet comfort food, served family style.  Menu TBD, but it’ll be delicious!  BYO welcome.


Forage and Feast

Ethnobotanist Hayden Stebbins returns to lead us through the farm’s fields and woodland edges to gather ingredients for a grand feast.  He can identify all plant-life — edible, medicinal, poisonous or none-of-the-above — so plan to learn a lot, eat well and have a blast.  16 people max.   BYOB welcome.  See more about Hayden at http://www.haydensharvest.com/