JACKSON, Wyo. — This summer, come and enjoy an evening of education and community at Table on the Farm. Each night, two stellar chefs will create a menu highlighting two local farms.

Hosted by Farmers Market Jackson Hole, with Brent and Shelby Belote, Table on the Farm kicks off June 11 at Winter Winds Farm in Victor, Idaho. Shooting Star Ranch Executive Chef Luke Biewick will create a nine-dish menu highlighting locally sourced ingredients.

Meet and greet a large herd of happy grazing goats and taste artisanal goat cheese made in the Tetons. Specialty cocktails and wine pairings are provided by Jessa Smout of Amrita.

The second dinner is on July 14 at Harderlie Farms in Thayne, Wyoming. Curtis Haderlie will lead a tour of the farm where vegetables, flowers and herbs grow and animals graze on mineralized biologically active soil created through his WyoFarm Composting.

Executive Chef Eric Cretal of Star Valley’s newest hit restaurant Graze will prepare a seven-course menu. Curtis and Eric teamed up months in advance to specifically grow produce for this dinner epitomizing the true meaning of seed to table. Eric will also create specialty cocktails and wine pairings for his incredible menu.

Table on the Farm tickets are $200 per person. Both dinner experiences begin at 5 p.m.