The event will showcase over 30+ wineries and 40+ notable chefs and butchers cooking 3,000 pounds of heritage breed animals in celebration of breed diversity and family farming. Featuring chefs and farmers working together to spotlight traditional outdoor cooking techniques paired with amazing wines, ice-cold brews, and crisp ciders. The list of heritage and heirloom foods to be showcased include dry-aged beef, spit-roasted sturgeon, whole pigs, lambs, goat, lobster, and squab, just to name a few.

In addition to the meat-laden feast, the event includes animal theatre cooking, butcher demonstrations, seminars, lawn games, live music and the opportunity to learn directly from the farmers and producers at the Chef