Mother’s Day Brunch * May 11, 9:30 am Seating
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Celebrate Mother’s Day in style at this delectable brunch in our Farm House. Parties of 3 or fewer will be seated at the communal table; 4 and more will have their own table (unless they want to join the others.) You are welcome to BYOB. Children 9 and older are welcome and require a reservation.
This seating is at 9:30. Please plan to arrive at the farm by 9:15 to allow time for parking and seating.
MENU:
- Poached WGF Eggs Benedict Station with Baby Spring Vegetables and House Made Lox (GF option available) or
- Scrambled Eggs, Sautéed Greens & House Made Chicken Herb Sausage
- Shrimp, Feta and Artichoke Salad on Lettuce Cups
- Asparagus, Lemon and Dill Soup Shots
- Rhubarb Drop Scones
- Lime Ricotta Pancakes with Fresh Berry Syrup (GF option available)
- Fresh, Seasonal Cut Fruit
- Locally Roasted Ground Coffee & Tea Selection
- Fresh Orange Juice
Cancellation Policy for Farm-to-Table Meals: Cancellations up to ten days before the event date will receive a full refund. Cancellations within ten days of the event will receive a refund if there is a wait list and we are able to fill your seat. If we are unable to fill your seat, you are welcome to transfer your reservation to someone in your place.
If the event has sold out, please email onlinestore@whitegatefarm.net to be placed on the wait list.
Mother’s Day Brunch * May 11, 11 am Seating
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Celebrate Mother’s Day in style at this delectable brunch in our Farm House. Parties of 3 or fewer will be seated at the communal table; 4 and more will have their own table (unless they want to join the others.) You are welcome to BYOB. Children 9 and older are welcome and require a reservation.
This seating is at 11:00. Please plan to arrive at the farm by 10:45 to allow time for parking and seating.
MENU:
- Poached WGF Eggs Benedict Station with Baby Spring Vegetables and House Made Lox (GF option available) …. or
- Scrambled Eggs, Sautéed Greens & House Made Chicken Herb Sausage
- Shrimp, Feta and Artichoke Salad on Lettuce Cups
- Asparagus, Lemon and Dill Soup Shots
- Rhubarb Drop Scones
- Lime Ricotta Pancakes with Fresh Berry Syrup (GF option available)
- Fresh, Seasonal Cut Fruit
- Locally Roasted Ground Coffee & Tea Selection
- Fresh Orange Juice
Cancellation Policy for Farm-to-Table Meals: Cancellations up to ten days before the event date will receive a full refund. Cancellations within ten days of the event will receive a refund if there is a wait list and we are able to fill your seat. If we are unable to fill your seat, you are welcome to transfer your reservation to someone in your place.
If the event has sold out, please email onlinestore@whitegatefarm.net to be placed on the wait list.
Farm Camp for Grown-Ups * May 30 to June 1
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Join us for our first “ Farm Camp for Grown-Ups ” staying in the farm’s Inn! https://www.vrbo.com/1713403. This “Camp”is limited to 12 guests
Get ready for a weekend getaway of creative learning, cooking and foraging at White Gate Farm. Bring your adventure clothes and get ready to make some new friends ! The weekend is packed with hands-on activities from a selection of our most beloved workshops, all while staying in our historic Farm Inn. Bring your bathing suits for a swim in lake or swimming pool.
- Learn to “paint” a felted tapestry with local artisan, Nicole Clark
- Create an indigo dyed kitchen towel or apron
- Demystify sourdough from starter to boule with Farm Chefs, Tami Grooney and Mary Ellen Forster
- Experience Forest Bathing with Dr. Mary P. Guerrera Dr. Guerrera is a professor and director of integrative medicine in the Department of Family Medicine at the University of Connecticut School of Medicine.
- Forage wild plants from our fields and woods with Head Grower Dan Wood, Owner Pauline Lord, and Chef Tami Grooney
- Start each morning with gentle yoga taught by Kevin Gallagher. Kevin has just returned from a yoga teacher training in India ! Kevin is also our Innkeeper and Sourdough Baker
Schedule
Friday, May 30th
- 4pm: Check In
- 4:30: Introductions and Welcome with Kevin Gallagher and Tami Grooney (Inn Living Room)
- 5 pm: Farm History with Farm Owner Pauline Lord (Inn Living Room)
- 5:30pm-6:30pm: Dinner (Inn Living Room)
- 7:00pm-9:00pm: Felting Class with Nicole Clark (Inn Living Room)
Saturday, May 31st
- 7:00am-7:45am: Gentle Yoga with Kevin Gallagher (Trillium or outside, weather pending)
- 8:00am-9:00am: Breakfast (Inn Living Room)
- 10:00am-11:30am: Forest Bathing with Dr. Mary P. Guerrera. (Meet on Inn Patio)
- 12:00pm-1:00pm: Lunch (Inn Living Room or outside, weather pending)
- 3:00pm-5:00pm: Sourdough Class with Tami Grooney and Mary Ellen Forster (Teaching Kitchen)
- 5:30pm-6:30pm: Dinner (Inn Living Room)
- 7:00pm-9:00pm: Shibori Dye, with Tami Grooney (Teaching Kitchen)
Sunday, June 1st
- 7:00am-7:45am: Gentle Yoga with Kevin Gallgher (Trillium or outside, weather pending)
- 8:00am-9:00am: Breakfast (Inn Living Room)
- 10:00am-11:00am: Forage with Dan Wood and Pauline Lord (Farm Woods, meet on Inn Patio)
- 11:30am-1:00pm: Wild Foods Cooking Demonstration and Lunch with Tami Grooney
- 2:00pm: Check Out
Tickets are sold per room or suite. Each room accommodates up to 2 guests. All rooms have their own bathrooms with the exception of the Queen Anne’s Lace/Catmint 2-bedroom suite with a shared bath. All meals are included and are organic, locally sourced, with vegan/vegetarian/GF options by request. BYOB is welcome.
If the event has sold out or your room choice is unavailable, please email onlinestore@whitegatefarm.net to be placed on the wait list. We’ll notify you of cancellations.
Cancellations 30 or more days prior to the arrival date will be refunded 50%. If you cancel between 30 days and the arrival date no refund is available. Cancellations can be refunded 100% if there is a wait list and we’re able to fill your place. You are also welcome to send someone in your place if you notify us in advance.