Granor Farm is fortunate to be rooted in a state full of artisan producers. Granor’s “Meet the Producer” program connects diners with local food and beverage producers. Our program begins with a discussion orientated around farming, followed by a multi-course meal showcasing ingredients grown by Granor and featuring the producer’s product.
Join us as we host a special evening with Paula Camp, owner and founder of Carriage House Ciders, a craft cidery located in a historic carriage house in Benton Harbor, Michigan. Carriage House produces small batch, complex ciders from Michigan heirloom apples, made the same way that ciders were made hundreds of years ago.
Dinner will begin with a welcome beverage and a conversation with Paula Camp, Carriage House's founder, how her experience as a food critic for the Chicago Tribune informs her cider production, why she loves working with heirloom apples, and what she's most excited about for the future of the cider industry.
Following the talk, we'll move to the Greenhouse dining room for a multi-course meal paired with Carriage House's unique ciders. This meal will feature ingredients from Granor’s fields and ciders produced by Carriage House Cider.
Farm Store & Farm
3480 Warren Woods Road
Three Oaks, MI 49128
Greenhouse & School House
3520 Warren Woods Road
Three Oaks, MI 49128
Downtown Three Oaks: Three Oaks Rd. (north) to Warren Woods Rd.
St. Joseph & Chicago: I-94 Exit 6 (Union Pier)
New Buffalo: Red Arrow Highway (north) to Warren Woods Rd.
Niles: Highway 12 West to Pardee Rd. to Warren Woods Rd.
We are located 7 miles east of Red Arrow Highway or 3 miles north of Highway 12 on Warren Woods Road, between Log Cabin Road and Pardee Road.
There’s a bunch of great reasons to visit the farm all year round, from our annual Seedling Sale, to visiting the Farm Store, to participating in our CSA or Farm Camp programs. And coming later this year, we hope to return to hosting dinners on the farm.
Leap Day always has the lucky feeling of finding extra time or extending life just a little bit. Which is the same feeling that we had first reading Tamar Adler's work The Everlasting Meal, which focuses on how the ends of one meal are the starts of the next.
From the kitchens of Prune (NY) and Chez Panisse (CA) to the role contributing editor at Vogue (formerly of Harpers and the New York Times Magazine), Tamar has built a career filled with smart, witty prose that teaches and inspires ways to wring every bit of flavor out of an ingredient, an idea that is at the heart of the Granor Kitchen.
We are thrilled that she can join us for an evening of conversation and a meal celebrating the extra day, her work, and the second life given to often overlooked ingredients.