Farmed Table

Farmed Table We bring our community together through food, focused on local sourcing and seasonal eating in the greater Traverse City, MI areas.

A dream of an event with gichigami in the books 🫶🏽🫶🏽🫶🏽
07/08/2026

A dream of an event with gichigami in the books 🫶🏽🫶🏽🫶🏽

Cubano inspired skewers for gichigami aat The Foxglove Farm a week from today! Swiss, salami, gherkin, oh boy 🧀
06/25/2026

Cubano inspired skewers for gichigami aat The Foxglove Farm a week from today! Swiss, salami, gherkin, oh boy 🧀

06/22/2026

Umbo for lunch? Don’t mind if we do 🦪

06/15/2026

Chive flowers inspiring this creamy, buttery, chunky potato dish 💜

06/12/2026

Bacon, eggs, parm, pasta. You’re welcome.

Have you ever made carbonara at home?

Well… after a lot of thinking, scribbling in notebooks, and probably overcomplicating things, I have some news:Farmed Ta...
06/10/2026

Well… after a lot of thinking, scribbling in notebooks, and probably overcomplicating things, I have some news:

Farmed Table is becoming Field & Fork 🌿🍴

The truth is, this new name feels more like me, more like the mission, and (bonus!) a little easier to distinguish from the phrase “farm to table” itself.

What isn’t changing?
✨ Seasonal food
✨ Thoughtful ingredients
✨ Gathering around a table with people you love
✨ My tendency to get way too excited about local and seasonal produce

This is simply a new name for the same heart behind the work.

Over the next little while you’ll start seeing Field & Fork pop up here, on menus, and in all the places where I get to share food with you. Specifically at .wav upcoming wine event July 2!!

Thank you for being here through every iteration, every event, every menu, and every wild idea. I’m so excited for what’s next.

Same farmer’s market enthusiasm. New name.

Welcome to Field & Fork. 🌱

And BIG thank you to my brand friend for her amazing work in bringing my ideas to life and forming them into something that feels like putting on an old jacket. 🫶🏽🪩

Will travel for food 😋
06/03/2026

Will travel for food 😋

05/26/2026

Mamas laughing, unwinding, dining 🥰

Thank you for asking me to prepare a meal for this lovely group of women celebrating a Mother’s Day weekend retreat 🫶🏽🫶🏽🫶🏽

Menu:
- charcuterie board with ramp butter, local cheese and wine
- GF corn bread with hot honey butter
- seared asparagus on a bed of ramp pesto topped with chèvre and pine nuts
- Peruvian chicken with rice and aji verde sauce
- basil panna cotta topped with macerated strawberries 🍓

05/13/2026

Basil panna cotta 💚🍃

She’s springy and fun, and oh so unique.

05/11/2026

Inaugural Ramp Fest at this weekend was a personal dream come true 😭🥰 foraging AND oysters? Sign me up. Every year.

Also ‘s à la cartes menu … 🦪😮‍💨🤤

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Traverse City, MI

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