Wisconsin has a plethora of farm-to-table dining options—all you have to do is book a seat at one of these farms for a delicious, property-raised and prepared meal. Choices are popular and growing. Be aware that some destinations reach capacity weeks or months ahead of time. Prefer spontaneity? Opt for a farm-based pizza night or a meal at a farm-based café.

Braise Farm Dinners, Milwaukee

Chef-owner Dave Swanson, a James Beard Award semifinalist, occasionally leaves his restaurant in Walker’s Point during the growing season to conduct classes and cook on farms where he buys key meal ingredients. These three-course, family-style dinners for 30 are served with matching wines. Start the evening off right by walking the acreage with an appetizer and cocktail. braiselocalfood.com

Campo di Bella Winery and Farm to Table, Mount Horeb

Marc Bellazzini loves his Italian heritage and introduces additional international fare by preparing leisurely, themed, three-course, 20-person meals on Friday evenings and five-course, farm-to-table 30-person dinners on Saturday evenings. Even better, the dinners are served year-round. Savor pork confit to pesto lasagna in a two-story, solar-powered wine house on the family’s 20-acre farm. They raise heritage-breed animals, grow heirloom produce and grapes that turn into dry red wines. campodibella.org

Holy Hill Art Farm, Hubertus

The farm’s fifth-generation owner shares her homestead for art fairs and barn dances.

During summer, guest chefs cook as local musicians perform country, folk and bluegrass. Up to 125 can dine in the 154-year-old barn. Arrive early to stroll the farm’s 80 acres— one path leads to a hilltop view of Holy Hill National Shrine of Mary, a basilica just down the road. holyhillartfarm.com

Nesbitt’s Nursery & Orchard, Prescott

Soak in seven acres of orchard views while indulging in breakfast, lunch or bakery items at Oasis Eatery, open seasonally at the farm. As weather warms, Wednesday is Pie Night: That means pizza, quiche and dessert pies. Ingredients from within 100 miles dominate whatever hits the plate. Eat indoors or outside, within view of playground equipment for the kiddos. nesbittsnursery.com

North Star Homestead Farm, Hayward

Sisters Laura and Kara Berlage tend orchards, gardens, livestock and fish (raised in an aquaponics greenhouse) on their grandparents’ land. They cook too, producing three-course dinners for 25 on Fridays during summer. “It’s an immersive experience to have with us as farmer-owners, and how we’re living out our dream in a sustainable model,” says Laura Berlage about the dinners. They also serve casual fare in their outdoor oven, like kebobs and seasonal dishes on “woodfire Thursdays” and pizza on Saturdays. The farm’s combo gift shop/café serves breakfast, lunch and treats like gelato made from sheep’s milk and bakery items baked on-site like muffins, breads and cookies, year-round. northstarhomestead.com

Taliesin, Spring Green

Visiting chefs use ingredients grown on the farm of Frank Lloyd Wright’s estate in multiple-course meals matched with locally-made beer and wine. Held twice this summer (in July and August) these meals for 100 diners are served outdoors, where the setting is Wyoming Valley’s rolling hills. The Fazenda Boa Terra (“Good Earth Farm”) crew teaches environmental sustainability to other farmers as 150 varieties of 50-some organic veggies and broiler chickens are raised. taliesinpreservation.org

Photos by Campo di Bella Winery and Farm to Table (L) and Taliesin Preservation (R)

This article originally appeared in the 2019 spring/summer issue of Experience Wisconsin magazine. The contents of this article were checked for accuracy when it was published; however, it’s possible some of the information has changed. We recommend you call first if you have specific questions for the destinations, attractions or restaurants mentioned in this article.

No portion of this article or magazine may be reproduced without prior written permission by the publisher.


The Midwest U.S., environmental sustainability and regional food quirks are specialties for longtime Madison freelance writer and columnist Mary Bergin. Wisconsin Supper Club Cookbook is her fifth book. www.roadstraveled.com

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