The Red Barns at Kelly Way Gardens
Open Seasonally - Closed for Winter
The Red Barns at Kelly Way Gardens farm-to-table program
Kelly Way Gardens is a farm-to-table program started from scratch, providing the Woodstock Inn & Resort with an on-site holistic food supply straight from the ground. We specialize in unique and heirloom varieties and provide culinary inspiration to our chefs.
A favorite topic again for us because we have so much to share!
Do you love unique new settings to experience a show stopping cuisine? Let us take your breath away with the unveiling of the Red Barns at Kelly Way Gardens where our Chef and Master Gardener created a masterpiece staging a farm to eating experience that is completely authentic. There are so many events to choose from and the barn is available to rent for private events.
Yankee Magazine Red Barn Dinner
May 22, 2019
Garden Tour and Cocktails begin at 5:00pm
Dinner Served at 6:00pm
Join us for a celebratory Spring Red Barns feast at the Woodstock Inn & Resort, hosted by Amy Traverso, senior food editor of Yankee Magazine and co-host of Weekends with Yankee on public television. Located at the Resort’s Culinary Studio at Kelly Way Gardens, Amy and Chef Rhys invite you to a four-course dinner to experience their favorite seasonal and regional flavors in a menu featuring Vermont-made Yankee Food Award winning products, from cheeses to charcuterie to sweets. In addition to this culinary celebration of the Spring harvest, learn more about Amy’s experiences filming Weekends with Yankee and get her behind-the-scenes perspective of filming at the spectacular Kelly Way Gardens, where she learned about cooking with heirloom squash.
$75 plus tax and gratuity - 22% gratuity will be automatically added to your bill at the end of the night
Cash Bar with local and craft beers, wines and cocktails.
For reservations please call 802-457-6640; or email firstname.lastname@example.org
Red Barn Dinner Series 2019
Every year these events are sold out, and just keep getting better!
Join our Gardener Benjamin Pauly and Resort Executive Chef Rhys Lewis on select dates for an evening of dining featuring the local artistry of the Vermont’s Cheesemakers, Farmers, Beekeepers, and Dairymen while celebrating the bounty of Kelly Way Gardens.