Farmers Table in Livingston

Sous Vide Bone in Pork Chop Class- Sold out
2026-07-17 18:00 - 20:00 (America/Chicago)
Fresh Garden Salad with House-Made Comeback Dressing
A crisp and colorful garden salad featuring tender spring mix, refreshing sliced cucumbers, sweet cherry tomatoes, and delicate julienned red onions. Finished with a creamy, zesty house-made Comeback dressing bursting with Southern flavor, creating the perfect balance of freshness and richness.
Sous Vide Bone-In Pork Chop with Peach BBQ Glaze
Thick-cut bone-in pork chops slow-cooked sous vide for exceptional tenderness and juiciness, then finished with a sweet and smoky peach BBQ glaze. Served alongside herb-roasted potatoes seasoned with fresh herbs and garlic, and tender green beans sautéed to perfection. A comforting Southern-inspired entrée that combines savory, smoky, and sweet flavors in every bite.
Cast Iron Apple Pie with Spiced Whipped Cream
Warm cinnamon-spiced apples baked beneath a flaky, golden crust in a cast iron skillet, creating a rustic dessert with deep caramelized flavor. Served with a cloud of house-made spiced whipped cream infused with hints of cinnamon and vanilla, making this classic apple pie both comforting and unforgettable.

Catering
2026-07-15 08:00 - 19:00

75th Birthday Party
2026-07-14 17:30 - 19:30

Kids and Teens Cooking Camp- SOLD OUT
2026-07-13 09:00 - 2026-07-17 12:00
Come spend a week with us and learn how to make creative, tasty dishes you’ll love!
Ages 8-14, we will challenge each age group with their skill set.
9am-12pm daily
Monday – All American Day

French Fries
Hamburger Sliders
Ice Cream Sundaes

Tuesday – Mexican Feast

Homemade Guacamole with Fresh Tortilla Chips
Beef and Chicken Fajitas
Tres Leche Cake

Wednesday – Carnival Day

Cotton Candy
Corn Dogs
Smoked Chicken Legs
Grilled Corn

Thursday – Italian Day

Traditional Caesar Salad
Shrimp Alfredo with Homemade Pasta
Classic Tiramisu

Friday – Junior Chopped

Everyone will be broken up into teams to create a 3 course meal using the mystery basket ingredients for the judges to taste.
This is the time to use all the skills we learned over the week.
The winning team will receive a fun prize!

Chateaubriand Class- 4 tickets available
2026-07-11 17:30 - 19:30
Spinach & Apple Salad with Goat Cheese and Honey Balsamic Vinaigrette
Fresh baby spinach topped with crisp green apples, thinly sliced red onions, creamy goat cheese, and toasted almonds for the perfect balance of flavor and texture. Finished with a house-made honey balsamic vinaigrette that brings together sweet, tangy, and savory notes in every bite.
Chateaubriand with Parmesan Risotto, Garlic Roasted Asparagus & Béarnaise Sauce
A luxurious center-cut beef tenderloin, expertly roasted and sliced to showcase its exceptional tenderness and rich flavor. Served over a bed of creamy Parmesan risotto, slow-stirred to velvety perfection, alongside garlic-roasted asparagus. Finished with a classic Béarnaise sauce infused with fresh tarragon, shallots, and butter, creating an elegant steakhouse experience worthy of a special occasion.
Classic Crème Brûlée with Fresh Berries
A silky vanilla bean custard baked until perfectly smooth and topped with a delicate layer of caramelized sugar, cracked to order for the signature crisp finish. Garnished with a medley of fresh seasonal berries, adding a bright, refreshing contrast to this timeless French dessert.

Private Class
2026-07-10 18:00 - 20:00

HSA Bank
2026-07-09 14:00 - 16:00

Cosmich, Simmons & Brown
2026-07-08 18:00 - 20:00

Seared Scallop Class- tickets available
2026-07-03 18:00 - 20:00
Strawberry Arugula Salad with Goat Cheese & Honey Red Wine Vinaigrette
Fresh peppery arugula topped with sweet, ripe strawberries, creamy goat cheese, and finished with a delicate honey red wine vinaigrette. The combination of bright berries, tangy cheese, and lightly sweet dressing creates a refreshing and elegant balance of flavors that perfectly opens the meal.
Pan-Seared Scallops over Bacon & Pea Risotto with Roasted Red Pepper Coulis
Perfectly seared sea scallops with a golden caramelized crust, served atop creamy Parmesan risotto studded with sweet peas and smoky bacon. Finished with a vibrant roasted red pepper coulis that adds a touch of sweetness and color, this dish offers a sophisticated harmony of rich, savory, and fresh flavors.
Classic Crème Brûlée with Fresh Seasonal Berries
Silky vanilla bean custard baked until perfectly smooth and topped with a crisp, caramelized sugar crust that shatters with each spoonful. Garnished with fresh seasonal berries for a bright burst of sweetness and acidity, creating a timeless and elegant French dessert experience.

Chicken Parmesan Class
2026-07-02 18:00 - 20:00
Traditional Caesar Salad with Homemade Croutons & House-Made Caesar Dressing
Crisp romaine lettuce tossed with golden, garlic-herb croutons and freshly grated Parmesan cheese, all coated in a rich, house-made Caesar dressing crafted with garlic, lemon, Parmesan, and classic savory seasonings. This timeless Italian favorite delivers the perfect combination of creamy, tangy, and crunchy textures in every bite.
Chicken Parmesan over Fettuccine Alfredo
Tender chicken breast lightly breaded and pan-fried until golden, then topped with marinara sauce and melted mozzarella cheese. Served over a bed of silky fettuccine Alfredo tossed in a rich Parmesan cream sauce, this comforting Italian classic combines bold flavors, creamy textures, and hearty satisfaction.
Classic Tiramisu
A beloved Italian dessert featuring delicate layers of espresso-soaked ladyfingers and velvety mascarpone cream, finished with a generous dusting of rich cocoa powder. Light yet indulgent, this elegant dessert offers the perfect balance of coffee, cream, and sweetness for a memorable ending to the meal.

Greek Class
2026-07-01 18:00 - 20:00
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Mediterranean Village Salad with Feta & Traditional Balsamic Vinaigrette
Crisp romaine lettuce tossed with juicy cherry tomatoes, cool cucumbers, thin-sliced red onions, and briny Kalamata olives, finished with crumbled feta cheese and a classic balsamic vinaigrette. This vibrant Mediterranean-inspired salad delivers a refreshing combination of bright vegetables, creamy cheese, and tangy dressing that perfectly awakens the palate.
Slow-Braised Lamb Shawarma with Homemade Pita, Hummus & Tzatziki
Tender lamb, slow-braised with warm Middle Eastern spices until melt-in-your-mouth delicious, then served with warm, freshly made pita bread. Accompanied by silky homemade hummus and cool, refreshing tzatziki sauce, this authentic shawarma experience offers layers of savory, aromatic flavor balanced by creamy and herbaceous accompaniments.
Loukoumades (Greek Honey Donuts)
Light and airy golden Greek donuts, fried until crisp on the outside and fluffy within, then generously drizzled with warm honey syrup and finished with a sprinkle of cinnamon. A beloved Mediterranean dessert that is irresistibly sweet, delicately crunchy, and perfect for sharing.

Ribeye Class- Sold Out
2026-06-27 17:30 - 19:30
Twisted Wedge Salad
A modern take on the classic wedge, featuring crisp iceberg lettuce layered with bold blue cheese
crumbles and finished with a rich, house-made blue cheese dressing. Elevated with thoughtful
touches that bring balance, texture, and depth to this timeless favorite.
Grilled Ribeye with Garlic-Shallot Herb Butter
A beautifully marbled ribeye steak, expertly grilled to your preferred temperature and finished with a
decadent garlic-shallot herb compound butter that melts into the meat, enhancing its rich, savory
flavor.
Served with:
Roasted Asparagus – Fresh asparagus roasted until tender with lightly crisp edges, bringing out its
natural sweetness and a subtle earthy finish.
Loaded Truffle Mashed Potatoes – Creamy mashed potatoes enriched with butter, cheese, and
savory toppings, then finished with a hint of truffle for an indulgent, elevated twist.
Chocolate Chip Brownie with Homemade Vanilla Ice Cream
A warm, rich chocolate chip brownie with a perfectly soft center, paired with smooth, house-made
vanilla ice cream for a classic dessert combination that’s both comforting and refined.

Woven Health Collective
2026-06-27 09:00 - 15:00

Taste of Mexico 6/25- 7 tickets available
2026-06-25 18:00 - 20:00
Fresh Fire-Roasted Salsa & House-Made Corn Chips
Crisp, freshly fried corn tortilla chips served warm with a vibrant fire-roasted tomato salsa layered with charred peppers, garlic, lime, cilantro, and a touch of smoky heat. A bold, fresh starter that highlights classic street-market flavors.
Skirt Steak Street Tacos with Avocado & Cilantro Crema
Tender, marinated skirt steak grilled over high heat and sliced thin, tucked into warm tortillas and topped with creamy avocado, fresh cilantro, diced onion, and a cool cilantro-lime crema. Bright, smoky, and packed with authentic street taco flavor.
Mexican Street Corn Salad
A rich and zesty off-the-cob version of traditional elote featuring roasted sweet corn tossed with cotija cheese, fresh lime juice, cilantro, chili seasoning, and a creamy chili-lime dressing for the perfect balance of smoky, tangy, and savory.
Mexican-Style Roasted Red Potatoes
Crispy roasted red potatoes seasoned with smoky spices, garlic, cumin, and chili powder, then finished with fresh herbs and lime for a flavorful side with a golden roasted finish.
Tres Leches Cake with Fresh Berries
A light and airy sponge cake soaked in a sweet blend of three milks and topped with fresh whipped cream and seasonal berries. Cool, creamy, and perfectly balanced with delicate sweetness for a classic Mexican-inspired dessert.

Kids and Teens Summer Camp 6/22/26
2026-06-22 09:00 - 2026-06-26 12:00
Come spend a week with us and learn how to make creative, tasty dishes you’ll love!
Ages 8-14, we will challenge each age group with their skill set.
9am-12pm daily
Monday – All American Day

French Fries
Hamburger Sliders
Ice Cream Sundaes

Tuesday – Mexican Feast

Homemade Guacamole with Fresh Tortilla Chips
Beef and Chicken Fajitas
Tres Leche Cake

Wednesday – Carnival Day

Milk Shakes
Cotton Candy
Corn Dogs
Smoked Chicken Legs
Grilled Corn

Thursday – Italian Day

Traditional Caesar Salad
Shrimp Alfredo with Homemade Pasta
Classic Tiramisu

Friday – Junior Chopped

Everyone will be broken up into teams to create a 3 course meal using the mystery basket ingredients for the judges to taste.
This is the time to use all the skills we learned over the week.
The winning team will receive a fun prize!

Skirt Steak Class
2026-06-20 17:30 - 19:30
Watermelon, Tomato, Mint & Feta Salad
Juicy watermelon and ripe tomatoes layered with fresh mint and crumbled feta cheese, finished simply with coarse ground salt to highlight the natural sweetness and bright summer flavors of the ingredients.
Grilled Skirt Steak with Chimichurri
Tender grilled skirt steak cooked over open flame and topped with vibrant housemade chimichurri featuring fresh parsley, garlic, olive oil, and herbs for a bold, savory finish.
Southern Corn Succotash
Sweet corn sautéed with fresh vegetables, herbs, and savory seasonings, creating a colorful Southern-inspired side with rich flavor and fresh summer texture.
Grilled Asparagus with Parmesan
Fresh asparagus grilled until lightly charred and tender, then finished with grated Parmesan cheese for a simple, smoky, and elegant accompaniment.
Cheesecake Squares with Strawberry Compote
Rich, creamy cheesecake bars with a buttery crust, topped with a vibrant strawberry compote made from fresh berries for the perfect balance of tangy sweetness and smooth decadence.

Asian Class
2026-06-19 18:00 - 20:00
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Fresh Vietnamese Shrimp Spring Rolls
Delicate rice paper wraps filled with chilled shrimp, tender rice noodles, crisp vegetables, and fragrant fresh herbs, rolled fresh and served with a rich peanut-hoisin dipping sauce layered with garlic, soy, sesame, and subtle sweetness.
Sticky Honey Soy Pork Belly Bowl
Slow-roasted pork belly glazed in a glossy honey soy reduction with fresh ginger, garlic, and toasted sesame, caramelized until perfectly tender and sticky. Served over a bed of fragrant jasmine rice with fresh sliced avocado for a cool, creamy balance to the bold savory glaze.
Garlic Sesame Asian Green Beans
Tender-crisp green beans wok-seared with garlic, soy sauce, and sesame oil, then finished with toasted sesame seeds for a savory, lightly smoky finish.
Sesame Asian Stuffed Doughnut
Warm, pillowy doughnut filled with a silky Asian-inspired cream filling and finished with toasted sesame, a light honey glaze, and delicate powdered sugar for a sweet and nutty finish to the meal.

E3 Environmental
2026-06-18 18:00 - 20:00

Southern Farm Bureau
2026-06-16 18:00 - 20:00

Scallop Class
2026-06-13 17:30 - 19:30
Peanut & Chili Oil Cucumber Salad
Crisp cucumber wedges tossed with fresh cilantro, roasted peanuts, and toasted sesame seeds, lightly coated in a creamy peanut-lime dressing with savory soy, subtle sweetness, and a touch of chili crisp for a refreshing balance of cool crunch and gentle heat.
Spicy Coconut Curry Scallops over Jasmine Rice
Golden-seared scallops simmered in a rich coconut curry sauce infused with red curry paste, fresh ginger, garlic, turmeric, and warm spices, finished with fresh spinach and lime juice. Served over fragrant steamed jasmine rice for a bold yet comforting coastal-inspired dish.
Gulab Jamun
Soft, delicate milk dumplings gently fried until golden and soaked in a warm cardamom-infused syrup, creating a rich, tender, and beautifully sweet traditional dessert to finish the meal.

Grouper Class
2026-06-12 18:00 - 20:00
Watermelon, Arugula & Feta Salad
Fresh watermelon paired with peppery arugula, cool mint, and crumbled feta cheese, finished with a delicate honey and aged balsamic drizzle for a bright balance of sweet, savory, and refreshing flavors.
Pistachio-Crusted Grouper
Fresh grouper fillet coated in a crisp pistachio herb crust and roasted until flaky and tender, offering a rich buttery texture with a nutty, savory finish.
Creamy Parmesan Polenta
Slow-simmered stone-ground polenta cooked until velvety smooth and enriched with butter and freshly grated Parmesan cheese. This classic Italian comfort dish delivers a rich, creamy texture and a delicate savory flavor, creating the perfect accompaniment to seafood, steaks, braised meats, or roasted vegetables. Finished with a touch of cracked black pepper and Parmesan for an elegant, restaurant-quality presentation.
Harissa Roasted Tri-Colored Carrots
Roasted rainbow carrots seasoned with smoky harissa spices and caramelized until tender, then topped with crumbled cotija cheese for a bold blend of heat, sweetness, and creamy saltiness.
Creamy Vanilla Rice Pudding
Slow-simmered rice pudding with warm vanilla and subtle nutmeg notes, finished with a rich, creamy texture for a comforting and elegant dessert.

Brunini Law Firm
2026-06-10 18:00 - 20:00

Kids and Teens Cooking Camp-Sold Out
2026-06-08 09:00 - 2026-06-12 12:00
Come spend a week with us and learn how to make creative, tasty dishes you’ll love!
Ages 8-14, we will challenge each age group with their skill set.
9am-12pm daily
Monday – All American Day

French Fries- we will learn how to cut homemade fries
Hamburger Sliders- learn to grind fresh meat
Ice Cream Sundaes with homemade chocolate sauce

Tuesday – Mexican Feast

Homemade Guacamole with Fresh Tortilla Chips
Beef and grilled Chicken Fajitas
Churros with Chocolate Sauce

Wednesday – Carnival Day

Funnel Cakes
Cotton Candy
Corn Dogs
Smoked Chicken Legs
Grilled Corn

Thursday – Italian Day

Traditional Caesar Salad
Shrimp Alfredo with Homemade Pasta
Classic Tiramisu

Friday – Junior Chopped

Everyone will be broken up into teams to create a 3 course meal using the mystery basket ingredients for the judges to taste.
This is the time to use all the skills we learned over the week.
The winning team will receive a fun prize!

Filet Mignon Class
2026-06-06 17:30 - 19:30
Beer, wine and homemade sangria served!
Starter
Arugula Salad with Sliced Peaches, Shaved Almonds & Burrata
Peppery arugula paired with sweet, sliced peaches, delicate shaved almonds, and creamy burrata for a
refined balance of flavor and texture. Finished with a light drizzle of honey and aged balsamic vinegar,
bringing a bright, elegant sweetness with a touch of acidity.
Entrée
Filet Mignon with Creamy Boursin Herb Sauce
Perfectly seared filet mignon topped with a rich, velvety Boursin herb cream sauce, infused with garlic
and fine herbs for a luxurious, savory finish.
Sides
Roasted Tri-Color Carrots
Tender tri-colored carrots roasted until caramelized, enhancing their natural sweetness and finished
with light seasoning for a vibrant, elegant side. Herb-Roasted Red Potatoes with Truffle Oil Crispy
roasted red potatoes tossed with fresh herbs and lightly finished with aromatic truffle oil for a rich,
earthy depth.
Dessert
Honey Pistachio Cheesecake Bars
Creamy, decadent cheesecake bars infused with honey and topped with crushed pistachios, offering a
delicate nutty crunch and a smooth, indulgent finish.

Tuscan Shrimp Ravioli Class- tickets available
2026-06-05 18:00 - 20:00
Starter
Watermelon, Arugula & Feta Salad
Fresh watermelon paired with peppery arugula, cool mint, and crumbled feta cheese, finished with a delicate honey and aged balsamic drizzle for a bright balance of sweet, savory, and refreshing flavors.
Entrée
Tuscan Shrimp Ravioli with Sun-Dried Tomatoes & Spinach Cream Sauce
Delicate ravioli tossed with sautéed shrimp, sun-dried tomatoes, and fresh spinach, all enveloped in a
rich, velvety cream sauce inspired by classic Tuscan flavors. A comforting yet elegant dish layered with
depth and richness.
Dessert
Olive Oil Citrus Cake with Warm Rum Sauce
Moist, tender citrus-infused olive oil cake served with a warm, buttery rum sauce that adds a smooth,
aromatic finish for a refined Southern-Italian twist.

Fresenius Medical
2026-06-05 12:00 - 14:00

Breakfast for Dinner Class- Sold Out
2026-06-04 18:00 - 20:00
Starter
Greek Yogurt Parfait with House Granola & Fresh Berries
Creamy Greek yogurt layered with house-made crunchy granola and a medley of fresh seasonal
berries, finished with a light drizzle for a refreshing and balanced start.
Entrée
Fried Chicken Biscuit with White Pepper Gravy & Farm Eggs
Crispy, golden fried chicken served over a warm, flaky buttermilk biscuit and smothered in a rich white
pepper gravy. Paired with perfectly cooked over-medium eggs for a classic Southern comfort dish
elevated with refined presentation.
Sides
Creamy Stone-Ground Grits with Sharp Cheddar, Bacon & Chives
Slow-cooked stone-ground grits enriched with butter and sharp cheddar cheese, finished with crispy
bacon and fresh chives for a rich, savory Southern staple.
Dessert
Cinnamon Roll Bread Pudding with Cream Cheese Vanilla Sauce
Warm, soft cinnamon roll bread pudding baked until golden and topped with a smooth, luscious cream
cheese vanilla sauce for a sweet, indulgent finish.

First South
2026-06-03 18:00 - 20:00

Taste of Hope
2026-06-02 17:00 - 19:00

Filet Mignon and Shrimp Class
2026-05-30 17:30 - 19:30
Starter
Arugula Salad with Pears, Brie & Toasted Walnuts
Peppery arugula layered with delicate slices of ripe pear, creamy brie, and toasted walnuts for a perfect
balance of texture and flavor. Finished with a light honey vinaigrette that adds a subtle sweetness and
bright acidity.
Entrée
Filet Mignon with Garlic Herb Butter & Creamy Garlic Shrimp
Perfectly seared filet mignon topped with a rich garlic and herb butter, paired with tender sautéed
shrimp finished in a velvety garlic cream sauce. A luxurious combination of land and sea with bold,
savory depth.
Sides
Shallot Mashed Potatoes
Silky Yukon Gold mashed potatoes infused with sautéed shallots for a smooth, subtly sweet, and
savory finish. Roasted Asparagus Fresh asparagus roasted until tender with lightly caramelized edges,
offering a clean and elegant complement to the entrée.
Dessert
Cheesecake Squares with Mixed Berry Compote
Creamy, rich cheesecake squares finished with a vibrant mixed berry compote, adding a bright, slightly
tart contrast to the smooth, indulgent filling.
