BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Farmers Table in Livingston - ECPv6.2.8.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://farmerstableinlivingston.com
X-WR-CALDESC:Events for Farmers Table in Livingston
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Chicago
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20260308T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20261101T070000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260204T103000
DTEND;TZID=America/Chicago:20260204T123000
DTSTAMP:20260507T203740
CREATED:20251114T212034Z
LAST-MODIFIED:20260130T184735Z
UID:63514-1770201000-1770208200@farmerstableinlivingston.com
SUMMARY:Ann Smith
DESCRIPTION:
URL:https://farmerstableinlivingston.com/class/ann-smith/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260205T180000
DTEND;TZID=America/Chicago:20260205T200000
DTSTAMP:20260507T203740
CREATED:20260131T045649Z
LAST-MODIFIED:20260205T234014Z
UID:64205-1770314400-1770321600@farmerstableinlivingston.com
SUMMARY:Mardis Gras Night!
DESCRIPTION:Appetizer \nCajun Crab Cakes with Remoulade Sauce \nMain Course  \nShrimp and Grits \nCreamy Stone-Ground Grit Girl Grits  topped with Spicy Shrimp and a Tasso Cream Sauce. \nDessert  \nBread Pudding with Whiskey Sauce
URL:https://farmerstableinlivingston.com/class/mardis-gras-night-tickets-available/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260206T180000
DTEND;TZID=America/Chicago:20260206T200000
DTSTAMP:20260507T203740
CREATED:20260109T204521Z
LAST-MODIFIED:20260206T173333Z
UID:63991-1770400800-1770408000@farmerstableinlivingston.com
SUMMARY:Steak Au Poivre Class- 1 ticket left
DESCRIPTION:SaladMixed greens tossed in a maple bourbon dressing\, topped with red onions\, candied pecans\, dried cranberries\, and crisp Granny Smith apples. \nEntréeCast iron–seared beef tenderloin topped with au poivre sauce\, served with truffle mashed potatoes and Parmesan-roasted broccoli. \nDessertWarm chocolate lava cakes served with vanilla ice cream.
URL:https://farmerstableinlivingston.com/class/steak-au-poivre-class/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260207T173000
DTEND;TZID=America/Chicago:20260207T193000
DTSTAMP:20260507T203740
CREATED:20260105T190148Z
LAST-MODIFIED:20260128T183808Z
UID:63942-1770485400-1770492600@farmerstableinlivingston.com
SUMMARY:Private Event
DESCRIPTION:
URL:https://farmerstableinlivingston.com/class/private-event-104/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260210T080000
DTEND;TZID=America/Chicago:20260210T170000
DTSTAMP:20260507T203740
CREATED:20260124T153120Z
LAST-MODIFIED:20260124T155723Z
UID:64135-1770710400-1770742800@farmerstableinlivingston.com
SUMMARY:***
DESCRIPTION:
URL:https://farmerstableinlivingston.com/class/64135/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260211T080000
DTEND;TZID=America/Chicago:20260211T170000
DTSTAMP:20260507T203740
CREATED:20260128T190813Z
LAST-MODIFIED:20260128T190813Z
UID:64171-1770796800-1770829200@farmerstableinlivingston.com
SUMMARY:***
DESCRIPTION:
URL:https://farmerstableinlivingston.com/class/64171/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260212T180000
DTEND;TZID=America/Chicago:20260212T200000
DTSTAMP:20260507T203740
CREATED:20251224T123013Z
LAST-MODIFIED:20260209T203338Z
UID:63766-1770919200-1770926400@farmerstableinlivingston.com
SUMMARY:Valentine Night Out-Sold Out
DESCRIPTION:Starter\nCaviar with Traditional Accompaniments\nServed with an array of classic toppings to complement its delicate brine. \nSalad\nStrawberry Walnut Salad\nFresh strawberries and toasted walnuts tossed in a white wine vinaigrette\, finished with creamy goat cheese. \nEntrée\nGrilled Filet & Butter-Poached Lobster Tail\nSet over risotto al funghi\, finished with a shallot beurre blanc. \nDessert\nBourbon Bread Pudding\nServed warm with a rich white chocolate sauce.
URL:https://farmerstableinlivingston.com/class/valentine-night-out/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260213T180000
DTEND;TZID=America/Chicago:20260213T200000
DTSTAMP:20260507T203740
CREATED:20251224T123207Z
LAST-MODIFIED:20260209T221617Z
UID:63768-1771005600-1771012800@farmerstableinlivingston.com
SUMMARY:Valentine Date Night
DESCRIPTION:Starter\nCaviar with Traditional Accompaniments\nServed with an array of classic toppings to complement its delicate brine. \nSalad\nStrawberry Walnut Salad\nFresh strawberries and toasted walnuts tossed in a white wine vinaigrette\, finished with creamy goat cheese. \nEntrée\nGrilled Filet & Butter-Poached Lobster Tail\nSet over risotto al funghi\, finished with a shallot beurre blanc. \nDessert\nBourbon Bread Pudding\nServed warm with a rich white chocolate sauce.
URL:https://farmerstableinlivingston.com/class/valentine-date-night-6/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260214T180000
DTEND;TZID=America/Chicago:20260214T200000
DTSTAMP:20260507T203740
CREATED:20251223T204913Z
LAST-MODIFIED:20260213T152859Z
UID:63765-1771092000-1771099200@farmerstableinlivingston.com
SUMMARY:Private Class
DESCRIPTION:
URL:https://farmerstableinlivingston.com/class/private-class-93/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260219T180000
DTEND;TZID=America/Chicago:20260219T200000
DTSTAMP:20260507T203740
CREATED:20251117T152141Z
LAST-MODIFIED:20260127T191408Z
UID:63520-1771524000-1771531200@farmerstableinlivingston.com
SUMMARY:French Quarter Feast- SOLD OUT
DESCRIPTION:French Quarter Feast: A Taste of New Orleans \nAppetizer Course  \nCajun Crab Cakes with Remoulade Sauce \nMain Course  \nShrimp and Grits \nCreamy stone-ground grits topped with spicy shrimp and a tasso cream sauce. \nDessert  \nBread Pudding with Whiskey Sauce
URL:https://farmerstableinlivingston.com/class/private-class-91/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260220T180000
DTEND;TZID=America/Chicago:20260220T200000
DTSTAMP:20260507T203740
CREATED:20260109T210235Z
LAST-MODIFIED:20260220T210548Z
UID:63995-1771610400-1771617600@farmerstableinlivingston.com
SUMMARY:Chateaubriand Class
DESCRIPTION:SaladCaprese salad drizzled with a honey balsamic vinaigrette. \nEntréeChateaubriand served with Parmesan risotto\, a squash and zucchini medley\, and finished with a red wine demi-glace. \nDessertWarm chocolate lava cakes served with vanilla ice cream.
URL:https://farmerstableinlivingston.com/class/chateaubriand-class/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260221T173000
DTEND;TZID=America/Chicago:20260221T193000
DTSTAMP:20260507T203740
CREATED:20260109T205451Z
LAST-MODIFIED:20260218T173009Z
UID:63993-1771695000-1771702200@farmerstableinlivingston.com
SUMMARY:Cowboy Filet Class- Sold Out
DESCRIPTION:SaladArugula tossed in a balsamic vinaigrette\, topped with sliced peaches\, red onions\, candied pecans\, and Gorgonzola cheese. \nEntréeBacon-wrapped filet topped with crispy fried onions and a red wine demi-glace\, served with twice-baked potatoes and garlic Parmesan–roasted asparagus. \nDessertWarm apple cobbler served with vanilla ice cream.
URL:https://farmerstableinlivingston.com/class/cowboy-filet-class/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260224T180000
DTEND;TZID=America/Chicago:20260224T200000
DTSTAMP:20260507T203740
CREATED:20251217T215414Z
LAST-MODIFIED:20251217T215414Z
UID:63706-1771956000-1771963200@farmerstableinlivingston.com
SUMMARY:APAC
DESCRIPTION:
URL:https://farmerstableinlivingston.com/class/apac/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260226T180000
DTEND;TZID=America/Chicago:20260226T200000
DTSTAMP:20260507T203740
CREATED:20251231T220040Z
LAST-MODIFIED:20260226T205038Z
UID:63862-1772128800-1772136000@farmerstableinlivingston.com
SUMMARY:Grilled Pork Chop Class
DESCRIPTION:Salad- Mixed greens tossed in maple black pepper dressing topped with blueberries\, toasted slivered almonds and a herbed goat cheese ball \nEntree- Bone-in pork chop (grilled medium) topped with an apricot glaze served with bacon cheddar mashed potatoes and a roasted Grape hash. \nDessert- Citrus olive oil cake served with lemon curd and whipped cream \n 
URL:https://farmerstableinlivingston.com/class/grilled-pork-chop-class/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260227T180000
DTEND;TZID=America/Chicago:20260227T200000
DTSTAMP:20260507T203740
CREATED:20260219T202621Z
LAST-MODIFIED:20260227T191831Z
UID:64418-1772215200-1772222400@farmerstableinlivingston.com
SUMMARY:Pan Seared Redfish Class
DESCRIPTION:Appetizer: Chefs choice! Wine\, beer and homemade white sangria served! \nMixed GreensWhite wine vinaigrette · toasted walnuts · strawberries ·goat cheese · red onion · dried cranberries \nEntrée\nPan Seared  RedfishCrab butter · truffle pomme purée ·parmesan-roasted broccolini \nDessert\nWarm Bread PuddingCandied pecan crumble · bourbon caramel
URL:https://farmerstableinlivingston.com/class/pan-seared-redfish-class/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260228T173000
DTEND;TZID=America/Chicago:20260228T193000
DTSTAMP:20260507T203740
CREATED:20260109T212126Z
LAST-MODIFIED:20260225T143957Z
UID:63997-1772299800-1772307000@farmerstableinlivingston.com
SUMMARY:Grilled Ribeye Class- tickets available
DESCRIPTION:SaladFresh mixed  greens tossed in an apple cider vinaigrette\, topped with shaved carrots\, cherry tomatoes\, and red onions\, feta cheese and pecans. \nEntréeGrilled Ribeye served with Twice-Baked potatoes and Roasted heirloom carrots\, finished with a Red Wine Demi-Glace. \nDessertWarm Apple Cobbler served with Vanilla Ice Cream.
URL:https://farmerstableinlivingston.com/class/grilled-ribeye-class-2/
END:VEVENT
END:VCALENDAR