Farm to Stable invites guests to experience Northern Michigan through the chefs, farmers, winemakers. Set in the idyllic landscape of Flintfields Horse Park, each dinner offers a slower pace, a deeper connection, and a distinctly local take on culinary creativity. Whether you arrive early to enjoy the sport or just for the food, these evenings are for those who savor the season and appreciate the story behind every plate. Every menu is carefully designed using ingredients sourced from farms in Northern Michigan.
Chef/Owner of Mabel Gray in Hazel Park, Rigato is a multi-time James Beard nominee known for his contemporary American cuisine and deep commitment to Michigan’s agricultural heritage. He received Food & Wine’s “People’s Best New Chef: Great Lakes” award and has appeared on Top Chef, Food Network, and NatGeo.
Sarah Welch is the executive chef and partner at Marrow in Detroit, a James Beard Award finalist, and former Top Chef finalist known for her sustainability-focused, whole-animal cooking. Marrow was named one of Bon Appétit’s Top 50 Restaurants in America and a James Beard semifinalist for Best New Restaurant. In 2026, Welch will open Umbo, a new restaurant in downtown Traverse City, where she plans to bring her creative, Michigan-rooted cuisine to a new audience.
Chef Joe VanWagner is the Executive Chef and Partner at Echelon Kitchen and Bar in Ann Arbor. A Michigan native with training in some of the world’s top kitchens—from Daniel in New York to Restaurant A.T. in Paris—VanWagner blends modern technique with a deep appreciation for seasonal, locally sourced ingredients. His cooking reflects fine-dining precision and a heartfelt connection to Michigan’s food culture.
Farm to Stable will conclude with a special benefit dinner for the Great Lakes Culinary Institute Scholarship Fund.
