Field and Fork Hosts First-Ever Farm-To-Table Dinner at the Plains Art Museum

First Course: Roasted Carrot & Ginger Soup – A silky, warming welcome to the meal.

Second Course: Wild Mushroom & Sunchoke Vol Au Vent – Earthy, buttery, and irresistible.

Third Course: Handmade Chestnut Gnudi – Delicate ricotta dumplings meet nutty, caramelized flavors.

Fourth Course: Roasted Salmon & Citrus Beurre Blanc – A refreshing, sophisticated touch.

Fifth Course: Sandhill Family Farms Beef Short Rib with Black Garlic Jus & Doubting Thomas Oat Groats – Rich and hearty.

Finale: Dark Chocolate & Spiced Blood Orange Torte – The perfect balance of richness and brightness.

Rooted in Sustainability

Field and Fork is more than just a dining experience—it’s a movement toward sustainable, responsible food sourcing. With a deep passion for local agriculture and ethical practices, owner Maxx Lyman has dedicated his career to the farm-to-table philosophy.

“Our goal is to create a space where food is not only enjoyed but truly celebrated—a place where flavors, cultures, and stories come together to inspire meaningful connections. Beyond nourishment, food serves as a powerful catalyst for conversation, particularly in advancing the dialogue on sustainability.” – Maxx Lyman, Owner of Field and Fork

A Culinary Journey Years in the Making

Maxx Lyman’s farm-to-table journey began with a dream that took root years ago, growing from a deep-seated passion for food and farming. After years of working in restaurants and developing relationships with local producers, he launched Field and Fork as a way to bring hyper-local, sustainable dining experiences to the Fargo-Moorhead area.

“Farm-to-table, to me, means going as in-depth as possible—not just sourcing ingredients but truly making everything from scratch. That includes butchering my own meat, making my own pickles, sauces, stocks, and using every part of what I source. The land here is incredibly fertile, and there are so many passionate producers. So much opportunity to create something great.  My goal is to source as locally and cleanly as possible.” – Maxx Lyman

An Evening of Connection and Conversation

This intimate dining experience is designed to foster connections between guests, local farmers, and the broader community. Guests will have the chance to meet the farmers and artisans behind their meals.

Tickets for this one-of-a-kind event are $100 per person and are available for purchase now. Due to limited seating, early reservations are encouraged.

For more information and ticket reservations, please visit Field and Fork or contact Maxx Lyman at fieldandforkhospitality@gmail.com.

About Field and Fork: Field and Fork is committed to promoting sustainable food systems through thoughtfully crafted, locally sourced dining experiences. By collaborating with local farmers, artisans, and food producers, Field and Fork aims to bridge the gap between farm and table, creating meaningful conversations about food sustainability, ethical sourcing, and culinary artistry.

Media Contact:

Maxx Lymnanfieldandforkhospitality@gmail.com617-512-3877field-and-fork.square.site