Summer Solstice Adventure Dinner

Sat, June 20, 2026
Head Over Fields, Charlotte

We celebrated the longest day by weaving solstice traditions from around the world into our meal at a farm on top of the hill. As could be expected, we went over the top to bring in the beloved season—an overflowing Edible Solstice Altar, table side fire course, and a big blaze to burn our intentions and usher in lightness for the summer season. This dinner was just as much about the flavors of the farm as it was about the joy of gathering in the sunniest time of the year.

WELCOME TO THE FARM

To start this Adventure our team created something we’ve never tried before—a massive, edible Solstice Altar artfully arranged to pay homage to the Summer gods…and to fuel our welcome hour farm wanders.

Edible Altar

Overflowing with stuffed gougères and fresh breads, just-picked veggies bursting with flavor alongside colorful bowls of dips, adorable canapés, and a rainbow of flowers

Sun Tea: Black Tea with Lemon + Purple Basil

Muhamarra in Cucumber Cups

Sweet Rowen Garlic + Herb Farmer Cheeses with Local Honey + Crackers

Stuffed Gougeres with Herb Whipped Camembrie

Naga Bakehouse + Remble Bramble Farm Bread

Cabot European Whipped Butter with Killeen Farm Flowers

Head Over Field Butter Dipped Floral Radish

Pitchform Farms Beet On Weack + Full Send Kimchi

COOKING OVER FIRE

Throughout the year, we prepare our feasts over an open flame using grills that allow us to control temperature and speed of cooking. For this special evening, Exec Chef Eric Hodet took it to a new level, starting off with an incredible fire show—toasting early summer beans from the farm in a brandy flambé—to weave in the light and heat we’d expect from the first day of Summer.

Solstice Fire

Cast-Iron Roasted Early Summer Beans + Tender Greens, Herb Butter + Brandy Flambé Veg/GF

THE FEAST

Our fire-cooked feast highlighted the Head Over Fields vegetables grown feet from our table, complimented by ingredients sourced from nearby farms and producers. 90% of the produce we used was also available for guests to purchase from the farm stand at the end of the night, for their cooking delights at home.

At Adventure Dinner, we serve dinners family style to foster community at our tables—guests chatted with their table mates, leaned in to their lover, and laughed with a new friend.

Summer solstice in Vermont is still early in our growing calendar, and each course showcased the first bloom of the season, from tender greens and garden-fresh vegetables to herb-forward mains and a delicate, floral dessert.

Main Course

Char-Grilled Maple Wind Chicken, Garlic Scape + Farm Herb Chimichurri DF/GF

Crispy Fingerling Potatoes, Confit Garlic, Fresh Herbs Vegan/GF

Marinated Fennel, Fresh Citrus + Mint, Pecorino Romano, Toasted Pine Nuts Veg/GF

Charred Broccolini, Preserved Lemon Beurre Blanc, Crispy Crumbs GF

CLOSING CEREMONY

We closed out our magical evening gathering at the Head Over Fields market. Guests perused the shop—filled with flowers, produce, frozen meats and vintage clothing—with their dessert and paired sip in hand.

Before going back out into the night, we led a burning ritual of bay leaves and dried flowers—releasing the last remnants of our long winter and bringing light to our summer ahead.

Dessert

Full Belly Farm Strawberries, Koji Whipped Cream, Smashed Meringue, Honey + Elderflower Gelee Veg/GF