Boerson Farm, Town Square to host last farm tour, dinner of 2017

Registration is limited, closes Sept. 4

Green Lake Renewal
Chef harvesting fresh produce off the local sustainable organic farm

GREEN LAKE - Simple, local ingredients with fresh flavors are the staples of Town Square’s new Local Food Culture Experience — a twist on traditional farm-to-table dining wherein participants tour the farm and learn about their food prior to enjoying a 100 percent locally sourced, organic dinner. 

Town Square’s last Local Food Culture Experience of the summer with Danielle and Mat Boerson includes an immersive tour of Boerson Farm, followed by a farm-fresh dinner at Town Square expertly prepared by Chef Dan Solberg. The event will take place from 4 to 9 p.m. on Thursday, Sept. 14, at Town Square and Boerson Farm.  
“Conventional farm to table dinners are all about the origin of the food,” said Fran Hill of Green Lake Renewal, the nonprofit that operates Town Square. “Our new ‘Local Food Culture Experience’ concept will give diners a chance to really engage with the farmers and learn about the food — how it was grown and how it will be prepared. Everybody wins, from farmer to chef and to diner.”
Boerson Farm is an 80-acre diversified family farm in Green Lake County operated by Danielle and Mat Boerson. With the help of a team of Suffolk Punch draft horses and a herd of Devon cross beef cows, the farm generates compost to meet a growing percentage of its fertility needs. This translates into nutrient dense vegetables and high-quality, grass-fed beef.
Dan Solberg is the chef, proprietor and farmer at Stack Farm & Food in Neshkoro. Stack is both an innovative farm and food business that aims to use food as vehicle to connect people to their own native ecology and culture.
“The goal of these locally-sourced dinners is to limit the human impact on the environment by decreasing flying, driving and fuel consumption,” says Green Lake Renewal’s Jorge Gutierrez. “Farm fresh fare is packed with nutrients, doesn’t have to be sprayed with chemicals to protect it for the long haul to the restaurant, and just plain tastes good.”

Cost is charged per person, which includes transportation to and from the farm, commentary from the farmers and chef about the food, a full-course meal and a sensory experience. Participants can register online at or by visiting the Town Square office at 492 Hill St., Green Lake.

Registration is limited to 40 seats and will close Monday, Sept. 4. For more information, call 920-807-0008 or email