Taliesin Preservation and book store

Skip to Main Content »

Farm Dinner Series

Sunday, August 27
Sunday, September 17
Sunday, October 8

5-7 p.m.

book online

In the spirit of Frank Lloyd Wright's organic architecture and Taliesin's rich farming history, Taliesin Preservation is pleased to announce the 2017 Summer Farm Dinner Series. We welcome you to join us for a dining experience celebrating the Taliesin landscape and highlighting the land-use legacy of Frank Lloyd Wright.

Each event includes a four-course farm-to-table dinner with local beer and wine in a relaxed atmosphere and breathtaking environment. Dinner will be sourced from local producers and will feature farm-fresh seasonal vegetables from the Taliesin Farm. Taliesin Preservation will host three farm dinners in 2017, each dinner featuring the produce and harvest of the season.

Taliesin is a working farm and events will take place outdoors, so please dress accordingly. Each event will take place rain or shine. In the event of rain, the dinner portion will take place indoors.

Event parking will be at the Frank Lloyd Wright Visitor Center with shuttle services to and from the estate.


Sunday, August 27


Featuring Chef Rob Grisham from Isthmus Dining Co, Madison, WI

Isthmus Dining Company is a nomadic restaurant concept that serves perpetually changing, seasonally-inspired food at different locations throughout the Madison area, as well as private in-home tasting dinners.  It is committed to sourcing the highest quality ingredients, as well as supporting the region's farmers, purveyors, and producers.

The founder and Chef of Isthmus Dining Company is Rob Grisham, a self-taught chef, and Wisconsin native.  He was the Head Chef of Brasserie V (Madison) for its first seven years before moving to Portland, OR, and eventually found his way back to Madison where he created Isthmus Dining Company. Find out more at isthmusdiningcompany.com.


Sunday, September 17

Featuring Jonathan Griffin from Prairie Street Brewing Co, Rockford, IL

Jonathan is currently the Executive Chef at Prairie Street Brewing Co and oversees all culinary operations at Prairie Street and Owly-Oop Sports Pub. He graduated from The French Culinary Institute in New York City and has spent the majority of his career cooking at fine dining restaurants in NY and LA. He brings a passion for sourcing local and sustainable foodstuff and loves helping people think about their food and from where it originates. Find out more at psbrewhouse.com


Sunday, October 8

Featuring Kelly McNabb of Aspen, CO

Kelly began her culinary career learning the trade at the celebrated La Varenne Ecole du Cuisine, located in Paris. She assisted in the development and testing of recipes for four cookbooks for the school's owner Anne Willian. After La Varenne, Kelly continued to work throughout Europe, honing her culinary skills working as a private chef to prominent clients in Paris, London, Moscow, Gstaad (Switzerland), including cooking for the British Foreign Minister in Paris. She also worked at Paris's famous Fauchon Gourmet Emporium as a Pastry Chef and while in Switzerland co-authored The Gstaad-Sannenland Cookbook, a regional culinary guide to the area. In Russia, Kelly was involved in the development and opening of two exclusive restaurants in the center of Moscow. Returning to the United States, Kelly worked in New York for the Television Food Network, cooked at the famous "21" Club, and assisted with the creation and production of The Dean & Deluca Cookbook.

Kelly has volunteered with Wellness in the Schools where she developed vegetarian recipes for instructional programs educating hundreds of children on the benefits of healthy eating and a healthy lifestyle.

Most recently Kelly spent five months at Taliesin, the home of Frank Lloyd Wright as the resident guest chef for the School of Architecture.

She continues to develop her culinary skills and is committed to the creation of nourishing meals for her clients and is enjoying her recent move back to Aspen.



There are no products matching the selection.