Farm Dinners at Red Barn
There’s something truly magical about a farm dinner: the fresh air, the flavors of local ingredients, the camaraderie of people coming together to celebrate good food, and the stories woven into each meal. At Red Barn in Bentonville, this year’s 2024 Farm Dinner Series became a space to tell a story of resilience, growth, and hope. For Sarah, who once worked at Red Barn before launching Kit and Caboodle with her sister Sydney, the farm dinners became a way to share her own love for event planning and storytelling, inspired by her deep connection to the land and community.
This year, the story we told was one of overcoming adversity, as Northwest Arkansas had faced an exceptionally hard season. In May 2024, severe storms and tornadoes hit the region, leaving widespread damage, and Red Barn was no exception. Much of our farm infrastructure and crops were lost or damaged, forcing us to rethink our plans and adapt. This challenging time inspired the heart of our Farm Dinner Series — a journey of strength, growth, and the beauty of beginning anew.
August: Celebrating Vitality
The August dinner was an ode to vitality, a reminder that resilience is not just about starting, but also about having the courage to restart after setbacks. With nature’s greenery and Spanish moss creating an atmosphere of health and vibrancy, we welcomed guests into a world that symbolized life’s ability to bounce back. Chef Brian Busker, former Executive Chef at Nobu Matsuhisa in Vail, Colorado, designed a menu that celebrated health with dishes that nourished both body and soul.
Complementing the meal was a special cocktail featuring local kombucha from Natural State Beverage Co., bringing the best of local wellness to the table. Chris Arcana and Tiny Camper provided a soulful musical backdrop, capturing the spirit of vitality and renewal in every note. The evening was not only about savoring great food but also about taking a moment to celebrate the resilience of both people and place.
September: Embracing Dreams
For September, the theme was Dreams — a night to acknowledge the future we are working toward, even as we remember the challenges of the past. We wanted this night to be one of creativity, hope, and the innocent wonder that comes with dreaming big. Chef Micah from The Hive crafted a colorful, imaginative menu that brought out everyone’s inner child, reminding us of the joy and playfulness that’s essential to dreaming.
The evening was enhanced by musician Townsend, whose fun and colorful tunes set the mood for a night dedicated to big goals and boundless possibilities. Adding a visual layer to the experience, artist Claire Pongonis shared her intricate embroidery paintings, turning fiber into dreamscapes that spoke to the power of art and vision. The night captured the magic of what it means to dream boldly, even amidst uncertainty.
October: Honoring Our Journey
In October, we gathered to reflect on our journey — where we’ve been and where we’re headed. Chef Rafael Rios curated a menu rich with local produce from his own farm, sharing the flavors of his heritage and offering a taste of Arkansas’ agricultural bounty. This night was special; it was a celebration of community and the strength we find in our roots.
Chef Rios’ food was a celebration of local traditions and the connection between land and people. As we enjoyed the dishes inspired by his heritage, we also took a moment to reflect on our own histories and the shared journey that brought us to this night. It was an evening of appreciation, for both the past struggles and the promising road ahead.
As we look forward to November’s final dinner, we hold close the lessons learned from this season: that resilience is found in community, hope in shared dreams, and beauty in the quiet, restful moments that prepare us for the next chapter.