sold out: Pizza on the Patio night 7.23.25

Sold out! Keep an eye out for our August event!

Join us for our signature adults-only "Pizza on the Patio" event, part of a summer series. We'll be stoking the flames on our wood-fired pizza oven, sipping wine under our outdoor string lights. You'll enjoy piping hot individual pizzas made by Anthony K of Tony Pizza Napolitano, and one bottle of your choice of 3 wines from our friends at The Grapevine. Each order is for two guests. It includes 2 personal pizzas (you will select at checkout), one bottle of wine (choose either a white, red or rosé at checkout), plus taxes and service fees. A limited number of single tickets, and additional bottles of wine or pizzas, are also available.

Please note: There are two start times to reduce wait times for pizzas, which are made by hand. Please choose 6:30 or 7 p.m. and adhere to your arrival time. This will help our pizzaiolo in staggering the pizza output and reduces stress for all! Thank you.

P.S. If we're lucky, we may have a musical guest to provide background music, so consider bringing a few bucks for tips.

No weather cancellations or changes/refunds. We have a no-refunds policy. No exceptions. You may transfer tickets to a friend or sell them, but you must provide us with the names of your replacements and they will get the pizzas/wines you ordered. If it rains, we will notify you of weather cancellations by 4 p.m the day of the event. If we cancel, we will refund your order minus CC and Eventbrite fees.

Eat Well, Live Whole: A Seasonal Guide to Sustainable Wellness 6.17.25

Eat Well, Live Whole: A Seasonal Guide to Sustainable Wellness 7 p.m.-8 p.m.

Join Whole by Olivia Robie at Tim’s Kitchen at Wakeman Town Farm for an interactive, one-hour workshop rooted in seasonal eating, sustainable living, and whole-food nutrition. Led by Olivia, MS RDN candidate at Columbia University, this hands-on session explores how the food we choose can nourish our bodies while supporting the health of the planet.

Through a summer-inspired cooking demo, participants will learn practical strategies for mindful eating, reducing environmental impact, and building a deeper connection to local food systems. We’ll prepare a plant-forward dish highlighting June’s peak farm produce, with tips on how to adapt it for different dietary needs and recreate it at home. Perfect for anyone interested in prevention-focused nutrition, this workshop offers tools and inspiration,.

Bio: Whole by Olivia Robie is a nutrition education and culinary practice dedicated to prevention-focused wellness through seasonal, whole-food choices. We empower communities with evidence-based workshops and hands-on cooking experiences that make sustainable nutrition both accessible and actionable. Rooted in science and inspired by the rhythms of nature, Whole helps people build healthier lives through food—one ingredient, one habit, one season at a time.

Early morning Adult Vinyasa Yoga at the Farm 10.11 @ 8:30 a.m.

Join us for early morning Vinyasa Yoga at the Farm with instructor Jennifer Seideman. This class is set against the backdrop of Wakeman Town Farm's lovely vegetable and flower gardens and friendly animals. You'll experience a seriously fun Vinyasa class with a healthy emphasis on alignment in a serene, pastoral setting. Led by instructor Jennifer Seideman, participants can expect Sun Salutations (A & B), as well as moving through a creative sequence of poses, hip openers, shoulder openers, thigh stretching, twists, back bends, and forward folds.

Jennifer wants to welcome all levels of yogis who want to move their bodies in community at this beautiful setting. The class will allow you to smile, sweat, and leave feeling like a way better version of ourselves. Adults only

Bring your own yoga mat and block

All levels are welcome

10.11 @ 8:30 a.m. - 9:30 a.m. 134 Cross Highway, Westport CT 06880 Wakeman Town Farm

sold out! Summer On a plate Cooking class with Chef Raquel Rivera 7.17.25

Summertime Cooking with Raquel Rivera 7.17.25 @7 p.m.., $125

Join us for a summer-inspired class, featuring a range of seasonal favorites using fresh local bounty from the gardens! We will make each of these summery dishes, then sit down to enjoy them in Tim’s Kitchen.

Due to opportunity costs, tickets are nonrefundable, but you may transfer or sell in the event that you cannot attend.

Summer On a Plate Menu

Cherry Tomato, Basil and Blue Cheese Salad with Croutons

Roasted Butterflied Chicken w/ Lemons

Homemade Ricotta Gnocchi w/ Peas, Fresh Mint and Prosciutto

Roasted Summer Garden Veggies w/ Garlic and Thyme

Limoncello Spiked Vanilla Ice Cream w/ Biscotti & Chocolate Drizzle

BYOB: Feel free to bring wine or other beverage of choice

Chef Bio: Chef Raquel graduated with highest honors from the Institute of Culinary Education after completing her externship at Le Bernardin. After working for catering companies Raquel began teaching at a few NYC based cooking studios until opening A Pinch of Salt over 10 years ago. Chef Raquel teaches cooking fundamentals to all ages, focusing on healthy, seasonal, inexpensive meals that are culturally sensitive and delicious. Furthermore, she has trained adults desiring employment in the culinary field who are now vendors of the Bridgeport Farmers Market Collaborative. In 2010 Chef Raquel’s work was recognized with an invitation to the White House South Lawn as a part of First Lady Obama’s Let’s Move initiative and in 2019 she was awarded Women Business of the Year by the Southern CT Black Chambers of Commerce.

Inclusive Neurodiverse Farmer Program June! Starts 6.14.25

Designed for farmhands of all abilities, this unique program offers a hands-on, sensory-rich experience that encourages exploration, creativity, and learning in a natural setting. The Farm provides a safe and welcoming environment where kids can connect with animals, engage in gardening activities, and explore the outdoors at their own pace. Our staff will be trained to support neurodiverse learners, ensuring that each child’s individual needs are met. Activities are tailored to accommodate various sensory, social, and communication styles, fostering a sense of belonging and self-confidence. Whether your child enjoys feeding animals, planting seeds, or simply observing the wonders of nature, they’ll find a space where they can thrive. This program promotes social interaction, emotional regulation, and physical activity, all while nurturing a love for nature. Join us on the farm for a fun, inclusive, and enriching experience that celebrates every child's unique abilities!

This is not a drop off class, your farmer will need an adult buddy (18+) accompanying them to this class

SPRING SESSION DATE/TIME:

The Session includes 3 Saturday classes 6/14, 6/21 & 6/28

Ages 3 - 11+ 9:00a.m - 9:45a.m.
All Ages 3 - 11+ 10:00a.m - 10:45a.m.

Up to 8 participants per class

Sold out! argentinian “asado” dinner - perfect fathers’s day experience! 6.13.25

Sold out! The “Argentine Asado” goes back to the mid-nineteenth century when the Gauchos roamed the Pampas. Today, it still holds many of those traditions every time a group gathers around the grill. Served family style, it is a one-of-a-kind social culinary experience, and a fun Father’s Day outing for meat lovers! Join Chef Pablo Nealon at Wakeman Town Farm on Friday, June 13 at 5:30 p.m. for a special culinary event. Price: $155 per person, includes all food and service. Please BYO your favorite beverages. Water, glassware and wine openers will be provided. Sorry, no refunds or makeups, but if you can’t make it, you may gift or sell your tickets.

Argentine Asado Menu

Starter

“Choripan” Argentine Sausage Sandwiches

Chimichurri and Criolla Sauces

Meats

Tri Tip Steak/ Onions a Las Brasas

Skirt Steak / Charred Scallions

Whole Grilled Chicken / Grilled Peppers

Pork Loin / Grilled Pineapple

Sides

Mixed Green Salad

Cucumbers / Tomatoes / Shaved Red Inion / Vinaigrette

Potatoes a la Plancha

Peppers / Onions / Herbs

Dessert

Homemade Flan

Dulce de Leche / Whipped cream

Chef Bio: Although his career started in Architecture, Chef Pablo’s heart was always in the

kitchen. In 2011, he enrolled in Culinary school in his hometown, Buenos Aires - where

he graduated top of his class. From there Chef Pablo went on to cook at Tom

Colicchio’s renowned CraftBar, which he credits as his true culinary education. He

then cooked in several other NYC restaurants before moving to Boulder, where he served as Executive Sous Chef at the 4 Diamond resort Omni

Interlocken. In 2020, he launched his business as a Personal Chef based in

Norwalk, CT. Whether cooking for a catered event, an Asado on his parrilla or for a plated dinner

party, his passion for this craft shines through his food.

sold out! first Pizza on the Patio Night of the season! 6.18.25

Join us for our signature adults-only "Pizza on the Patio" event, part of a summer series. We'll be stoking the flames on our wood-fired pizza oven, sipping wine under our outdoor string lights. You'll enjoy piping hot individual pizzas made by Anthony K of Tony Pizza Napolitano, and one bottle of your choice of 3 wines from our friends at The Grapevine. Each order is for two guests. It includes 2 personal pizzas (you will select at checkout), one bottle of wine (choose either a white, red or rosé at checkout), plus taxes and service fees. A limited number of single tickets, and additional bottles of wine or pizzas, are also available.

Please note: There are two start times to reduce wait times for pizzas, which are made by hand. Please choose 6:30 or 7 p.m. and adhere to your arrival time. This will help our pizzaiolo in staggering the pizza output and reduces stress for all! Thank you.

P.S. If we're lucky, we may have a musical guest to provide background music, so consider bringing a few bucks for tips.

No weather cancellations or changes/refunds. We have a no-refunds policy. No exceptions. You may transfer tickets to a friend or sell them, but you must provide us with the names of your replacements and they will get the pizzas/wines you ordered. If it rains, we will notify you of weather cancellations by 4 p.m the day of the event. If we cancel, we will refund your order minus CC and Eventbrite fees.

Sensory Safari: Farm Fun for Neurodiverse Kids Ages 3 - 8Wednesdays 4:15 p.m.

A gentle, sensory-friendly animal adventure around the farm designed especially for neurodiverse children ages 3–8

Come join us for a gentle, sensory-friendly animal adventure around the farm designed especially for neurodiverse children ages 3–8. During this 45 minute class, your farmer will have the opportunity to meet and interact with our animals—goats, alpacas, sheep, rabbits, chickens, and ducks. Running this class is Jewell Ailes who works in the public school system in an intensive resource room as a 1:1 for students with ASD and other special needs. She is trained to support neurodiverse learners, ensuring that each child’s individual needs are met.

This class meets Wednesdays at 4:15- 5:00 startig May 21st running through June 11th.

Rhododendrons & A Mid-Century Garden Educational Lecture 5.18 10:00 a.m

A Special Event with the Connecticut Chapter of the American Rhododendron Society,

Blau House & Gardens and Wakeman Town Farm.

Join us at Wakeman Town Farm (WTF) to celebrate the beauty and history of rhododendrons and their landscape use at Blau House & Gardens in a talk, box lunch and tour.

Highlights:

• Presentation: "My 40 Years Amongst the Rhododendrons" by horticulturist Kevin Wilcox.

Learn about the five subdivisions of the rhododendron genus, best practices for cultivation,

and see inspiring garden images.

• Box Lunch: Enjoy a delicious meal with fellow plant enthusiasts. Order number and type of sandwich in box lunch per Box lunch $20  -  Order Box Lunch Here

• Guided Tour: Explore Blau House & Gardens, a Westport hidden gem.

• Schedule:

  * 9:30 AM – Coffee and pastries

  ( sponsored by Olivers Nurseries )

  * 10:00–11:15 AM – Talk with Kevin Wilcox at Wakeman Town Farm Tim’s Kitchen

  * 11:15 AM–12:15 PM – Box Lunch

  * 12:30–2:00 PM – Tour of Blau House & Gardens

  (Parking for tour at #9 Bayberry Ridge Road driveway and across the driveway along the stonewall and at #7 Bayberry Ridge Road Driveway)

Sold out! bonus week of kids' culinary camp added due to popular demand 6.16-6.18

Sold out! Kids’ Culinary Camp. June 16, 17 + 18, Time:  9:00 am -12:00 p.m. Ages 6-10. Min 6, Max 10 Students, $325 pp, includes instruction, ingredients and materials

School’s out and it’s time to do something super fun! We’ve added a new kick-off week to our summer culinary season for kids, due to popular demand. Chef Kathleen, of Culinary Kids, begins each day on the Farm hand-picking organic ingredients from what is seasonal in our gardens and supplementing with other fresh fruits and veggies.  Our young chefs will then venture back into our state-of-the-art kitchen to create savory and sweet summer dishes they will enjoy making + eating!

In addition to an authentic camp experience on a working farm, where bees buzz, animals graze and gardens flourish, our young chefs in this three-day cooking camp will learn to make homemade seasonal recipes including:

-Summer Pasta with homemade pesto from the gardens basil and cornbread with WTF honey.

-Campfire Nachos with all the fixin’s, from our homemade guacamole and garden salsa bar

-Strawberry shortcakes and jam made with berries picked at the Farm

-S’mores fun with our own Culinary Kids’ Smookies, ie, s’mores meets cookies

-Fresh berry popsicles to cool off on a hot day

2025 Summer Farm Camp Registration

Summer is around the bend… Are your kids doing something memorable? Farm Camp is a whole bunch of goodness wrapped into weekly encounters full of hands-on experiences that allow kids to get out in nature, commune with live animals, get busy in the gardens and kitchen, and participate in engaging projects and activities. We offer various summer camp options for children ages 4 – 14 that are packed with fun.  Registration starts 2/3 on our website or can be found on EventBrite.

Fantastic Farmhands: New Spring Sessions for age 6-10

In this exciting, fun-packed farm program, participants will experience life on the Farm by seasonal planting and helping care for and interact the furry and feathered friends on the Farm. Kids will gather warm eggs from nesting boxes, feed our alpacas and learn to gently handle small animals. They will also learn about what is means to be sustainable, and creat crafts using up cycled materials. by way of hands-on activities.

Sold out! kids’ Cooking Fun - Burger Bar Bash - 5.9.25

Sold out! Burger Bar Bash for Kids 6-12 years old

May 9, 2025

4:15-5:45 p.m.

Ages 6-12, $55 per child . Min 6 students. Max 10

Join us for a Red, White & Blue Burger fest to celebrate national holidays like Memorial Day and 4th of July!! Menu will feature dishes with a holiday theme. We will learn how to set up a Burger Bar where kids will build their own gourmet burgers with a variety of toppings and learn about cooking temperatures and meat doneness. Add in some homemade cornbread with WTF Honey Butter, and end the festivities with Star-Spangled Berry shortcakes with homemade fruity whipped cream. It’s part cooking class, part party!

Class will wrap up around our communal table enjoying our creations and discussing individual interpretations and experiences.

Sold out! Learn to Shuck Oysters with a local pro! 6.8.25

Learn to Shuck Oysters with a Local Shellfish Pro! Join us on 6.8.25, @5 p.m. at the Farm for an exciting Sunday oyster-shucking class hosted by our friend Hunter Peterson of the Saugatuck Oyster Company, $50 pp. Feel free to BYO bubbly or other preferred beverages.

Participants will learn the safe and proper technique for shucking oysters, with the opportunity to enjoy the oysters they open! In addition to gaining confidence opening oysters, we will also gain a deeper understanding of oyster anatomy, and learn about the storied history of oyster farming in southwestern CT. Fresh oysters for the class will be sourced from Copps Island Oysters in Norwalk, CT, so this is a true locavore experience. This class is open to participants ages 12 and older and limited to 10 participants for the best experience.

New! Late summer supper with Chef Alison Milwe Grace 8.28.25

Summer Dinner on the Farm, 6 p.m. August 28, $150 pp. Summer flies by, and we are left with that wistful feeling, wondering why we didn’t do all the great things we planned back in June. Here’s your chance for a late summer dinner at the Farm (al fresco, weather permitting). Stroll the gardens, visit our animals, then dine on a feast of late summer’s bounty while a local musician plays in the background under twinkling lights. This is a BYO event, so please feel free to bring your favorite libations. Wine and bottle openers, glassware and water will be provided. Dress for the outdoors, as we will be outdoors if the weather allows. Please note, due to opportunity costs, we do not provide refunds, although you are welcome to gift or sell your tickets if you find you cannot make it to the event.

Starting soon! Spring garden cooking adventures Grades 2-6

Spring Garden Cooking Adventure 

Wednesdays, 4:15-5:30. Grades 2-6

Instructor: Robyn Herman

Students: Max 12

Sold out! Session 1 -  3/26, 4/02, 04/09 4/23, 4/30, 5/7 (6 weeks); $330

Session 2- 5/14, 5/21, 5/28, 6/4, 6/11 (5 weeks); $275

Celebrate the vibrant flavors of spring with this hands-on cooking series for kids! Young chefs will learn to create dishes inspired by spring gardens, such as veggie fritters, zucchini noodle pasta, and herbed spring chicken. We will bake and decorate flower-power cupcakes, make spring-themed sugar cookies and assemble a refreshing berry trifle in a Mason jar. Along the way, we’ll explore seasonal ingredients and simple ways to prepare healthy, delicious meals.

Chef Robyn is a passionate culinary expert with over 20 years of experience in the kitchen.  She brings a warm, engaging teaching style and a knack for making cooking fun. Chef Robyn is dedicated to fostering a love for cooking in every child who steps into Tim’s Kitchen. 

italian cooking workshops with vita pasta lab- april, may

few spots left in session 2: kids’ Summer cooking camp - passport to the plate, ages 6-11 - two sessions

2 SESSIONS. M - TH., $420 PP EACH SESSION (take one or both!)

SOLD OUT! Session 1 - July 14-17

Session 2 - August 4-7

9:00 a.m.- 12:00 p.m., Ages 6-11

REGISTRATION OPENS FEB 3!

Travel the world of culinary exploration with our “Passport to the Plate” summer cooking camp at Wakeman Town Farm. This immersive culinary experience is designed to introduce young chefs to the vibrant and diverse world of international cuisine.

From July 8 to July 11, your child will embark on a delicious journey, learning to prepare and savor the distinctive flavors of China, Italy, Spain, and Greece. Menu items include fresh spring rolls, paella, pasta with pesto using our homegrown basil, cannoli, Greek chicken, and tons more.

From August 4 to August 7, your child will embark on a delicious journey, learning to prepare and savor the distinctive flavors of Mexico, Japan, France and the USA.  Menu items include to items such as taco bar fiesta, Asian rice bowls, French crepes, American BBQ and lots more!

We begin the day on the Farm hand-picking organic ingredients to enhance our seasonal dishes when possible. This is a hands-on cooking experience for kids, promoting creativity and teamwork, as well as cultural insights and knowledge about each county’s diverse culinary traditions.

Season Ended. Thank you for coming to our Baby Goat Socials at Wakeman Town Farm!

Season has ended! See you next season!

We are so excited for the arrival of our G.O.A.T.s at Wakeman Town Farm! Every spring, we look forward to the debut of newborn baby goats on the Farm so we can share them with small private groups. We piloted this popular private playdate program a few years back to allow an entire family or small group a private experience to get up close and personal with our newborn baby “kids,” who are cuddly, rambunctious, and fun to snuggle and bottle-feed! Join us at one of the dates in the link listed below. It’s a fun rite of spring — and especially adorable for photo opportunities.

Tickets are required for anyone over the age of one.

Children must be accompanied by a ticketed adult

sold out! celebrate spring dinner with chef alison milwe grace 5.8.25

SPRING FARM-TO-TABLE DINNER WITH CHEF ALISON MILWE GRACE

Thursday, May 8, 2025

6 P.M.

FIRST COURSE

 Leek-Scape Dip with Bacon and White Cheddar

 Sourdough Rolls for “Dipping”

SECOND COURSE

 Shaved Spring Vegetable Salad with Radish, Fennel, Beets, Carrots and Spring Greens

with WTF Honey Vinaigrette and Local Chevre

 ENTRÉE

Crispy Local Cod with Pea Puree and Lemon ”Jus”

or

Spring Risotto with Asparagus and Peas

DESSERT

 Strawberry-Rhubarb Tart