River Hill Ranch and Hill Restaurant bring you the first ever Alpaca Farm to Table Dinner.
Enjoy five courses of delicious alpaca meat and other local food paired with wine from nearby wineries. Be involved in the culinary experience as Chef Robert Weickel prepares the meal over a wood fire not far from tableside.
Be enlivened by Cherish the Blue’s music as the sun sets over the countryside.
Farm gate opens at 5; welcome and presentation at 6:30; dinner served at 7. Enjoy a brief fashion show and ask questions about alpacas as the owners of River Hill Ranch dine alongside you.
Each ticket includes a raffle ticket toward an item donated by local fiber artist Jamie Karolich. Additional raffle tickets available for purchase at the event.
We are looking forward to this being an intimate experience offered to those that enjoy both good food and quality clothing, and want to support the hard-working men and women that provide it.
As an added bonus, we are donating a portion of the proceeds to Farmer Veteran Coalition. This year River Hill Ranch received a grant from FVC to fund shearing equipment and fencing for more pasture. This is our opportunity to pay it forward by helping another military veteran farmer.
This is the only event in the country that highlights the unique meat of alpaca. Join us for this exclusive event.
Only 30 tickets will be sold. Purchase tickets here or mail a check made to River Hill Ranch with “Farm to Table” in the memo. We will have a guest list with your name(s) at the gate.
About the Chef:
Robert Weickel started his culinary career as a dishwasher. After working for a series of chefs in Colorado, Philadelphia, and Lexington, he found himself at Table 310. It was there, under the guidance of Brian Surbaugh, that Robert found his niche. When the opportunity came for Robert to take over the kitchen, he began building a network of local producers; constantly working towards the goal of using only Kentucky Proud products. It was near the end of his time at 310 that Robert met Alvina and fell in love with her product. After a brief stint in New York, followed by one at Proof on Main in Louisville, Robert came back to Lexington to start Hill, his 100% locally sourced pop-up restaurant.