Prairie Fruits Farm & Creamery | Champaign, Illinois
As the name suggests, Prairie Fruits makes its own cheese, in addition to growing organic fruits and vegetables. Leslie Copperband and Wes Jarrell purchased the farm in 2004 with the goal of creating a community-centered approach to agriculture. They invite guests to visit their farm for a range of events from Tuesday through Sunday each week. There host open farm hours, taco Tuesdays, weekend brunches, and dinners at Caprae. Additionally, you can find their cheese at Fresh Thyme Farmers Market and Scratch Brewing in St. Louis.
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Epiphany Farms | Downs and Bloomington, Illinois
Ken Myszka of Downs, Illinois, and his wife, Nanam, from Seoul, South Korea, wanted to create a culinary experience that was rooted in the land. In addition to hosting dinners, they give public talks, farm tours, and hands-on workshops. Epiphany Farms has four restaurants in Bloomington: Epiphany Farms Restaurant, their rustic flagship restaurant; Anju Above with its globally influenced menu; Harmony Korean BBQ; and Bakery and Pickle, a modern speakeasy with small plates. For a classic farm-to-table experience, Epiphany hosts curated farm dinners.
Heritage Prairie Farm | Elburn, Illinois
Established in 2006, Heritage Prairie Farm is a four-season farm located in Chicagoland. Seasonal farm dinners are held from May through November. The dinners are themed, based on the season or whom they’re partnering with. For instance, August’s dinner is in partnership with Obscurity Brewing, a local brewer, so the theme is hops, homestead, and honey. The menu includes pancetta-wrapped field beans prepared with ale honey reduction and beer-braised beef brisket. On Wednesday’s, the farm hosts alternating food trucks or wood-fired pizza nights as part of their Farm Social events. Those are such to be a hit with even your tiny eaters.
The Farmhouse | Kansas City, Missouri
Located in the historic River Market District, The Farmhouse is committed to Midwestern farm-to-table cooking. Chef-owner Michael Foust sources ingredients from regional farmers and ranchers. The seasonal menu highlights pasture-raised meats, fresh vegetables, and locally sourced dairy. The Farmhouse is known for its brunches, which include house-made cinnamon rolls, a farmhouse omelet, country fried steak, and chicken n’ biscuits. Reservations are recommended.
Farm Bar | Chicago, Illinois
With two cozy locations in Lakeview and Ravenswood, Farm Bar brings food from Brown Dog Farm to the city. The menus reflect the agricultural traditions of the Midwest and change several times per year. Expect grass-fed burgers, roasted vegetables, regional cheeses, craft cocktails, and local beers. The kids’ menu includes all the favorites: mac and cheese, chicken tenders, and grilled cheese—and Farm Bar even has a puppy bowl for canine members of the family.
Granor Farm | Three Oaks, Michigan
What began as a small vegetable garden in 2006 by Rob Buono and Liz Cicchelli has grown into a 100-acre certified organic farm and culinary destination. Educating others on the connection between the farm and the kitchen is at the heart of the farm’s mission. It offers year-round classes for adults, a summer farm camp for children, and farm dinners in the glass greenhouse. Dinners begin with a drink and a guided farm tour, highlighting the season’s peak flavors. Dinners take place nearly every weekend throughout the year, and reservations are required.
Wallace Centers of Iowa | Orient, Iowa
The Wallace Centers of Iowa is a continuation of a family legacy that began in the late 1800s and encompasses farmers, agricultural innovators, and Wallaces’ Farmer. Today, the nonprofit connects people with local food, sustainable agriculture, and the state’s rich farming heritage at the Wallace Farm, near Orient and the Wallace House in Des Moines. The farm-to-table series features multi-course meals using ingredients grown on the farm or sourced from Iowa producers. The dinners are organized by themes related to the harvest times and include pasta, strawberry, vegan, and garlic dinners. Reservations open six weeks in advance.
Braise Restaurant & Farm | Milwaukee, Wisconsin
Chef Dave Swanson opened Braise to connect diners with the farmers who grow their food. The farm’s seasonally inspired menus (including craft cocktails, hands-on cooking classes, and farm dinners) offer innovative ways to experience local food. The Braise Farm in Franksville hosts seasonal tastings and other special events, in addition to nightly dinner service at the restaurant. The menu changes frequently but highlights vegetables, pasture-raised meats, and Wisconsin dairy products.
Campo de Fiori at Campo di Bella | Mount Horeb, Wisconsin
Campo di Bella is a working farm dedicated to Italian culinary traditions and small-scale agriculture. Seasonal dinners are offered on weekend nights throughout the year. On Fridays, a family-friendly, three-course Cenetta dinner is served; on Saturdays, Campo di Bella hosts a multi-course farm-to-table dinner. The menu highlights house-made pasta, wood-fired dishes, and freshly harvested produce. The experience feels rustic and refined, a blend of Wisconsin ingredients with rural Italian fare. Lodging is also available through Airbnb.
Driftless Café | Viroqua, Wisconsin
Nestled in the heart of Viroqua, part of Wisconsin’s Driftless region with more than 200 certified organic farms, Driftless Café is a community-grown culinary institution led by chef‑owner Luke Zahm and his wife, Ruthie. Since taking over the café in 2013, they’ve committed to sourcing roughly 85 percent of ingredients from within a 100-mile radius and supporting more than 60 local farms and foragers. The menu changes daily, and dining is available for lunch and dinner. Reservations are recommended.
