Connecting people to
each other and their food

An evening of food, craft butchery, and a little friendly competition.

First, guests will enjoy a multi-course tasting menu featuring a variety of cuts from our forest-raised pork, prepared by the Wildom team and expert butchers John Blewitt & Jared White. Each dish highlights different parts of the pig, giving you a deeper appreciation for the whole animal and its culinary potential.

Then, the real show begins.

With a half hog on the table, John and Jared will break it down piece by piece, explaining where each cut comes from, how it’s traditionally used, and different ways to cook it. Guests will walk away knowing just how few slices of bacon come from a single pig—and why there’s more to love beyond the belly.

And here’s where things heat up: This is the only opportunity to purchase fresh pork as it’s being cut, including specialty cuts not available at our farm store. As guests call dibs on their favorite pieces, the energy gets competitive in the best way possible—because nothing beats taking home a cut you watched being carved right in front of you.

BYOB – Bring your favorite wine, beer, or cocktails. We’ll have water available.

Seating is communal – Be ready to share a table, food, and conversation.

This is a hands-off demo – But ask all the questions you want!

Our heritage breed pigs are raised in the forest, where they root, forage, and fatten up on acorns as they roam through rotationally managed woodlands. Their diet is supplemented with organic, corn- and soy-free feed and rich whey from FireFly Cheese, resulting in deep red, beautifully marbled meat with the kind of silky, melt-in-your-mouth fat you won’t find just anywhere. This is pork unlike any other—rich in flavor, naturally balanced, and a true reflection of the land they were raised on.

Huckleberry’s Catering, Accident, MD
6PM | Saturday, April 12 | 203 N Main St, Accident, MD
$95 per person – includes dinner & butchery demo

Join us for a one-of-a-kind evening that blends education, indulgence, and the art of whole-animal butchery.
Held once a month May-Oct

Each summer, we invite you to gather at our communal table set out on the pasture, where the sights and sounds of the farm surround you. Here, you’ll enjoy a thoughtfully crafted, multi-course meal made with ingredients raised on the very land beneath your feet.

Every cut of meat and drop of cooking fat comes from animals raised right here on our farm. Everything else—vegetables, herbs, butter, honey, fruit, and more—is sourced from other local and regenerative farms. The menu is created based on what is freshest and most abundant, often finalized just days before the event, ensuring the most seasonal and local experience possible.

This is more than just a meal; it’s an immersive experience in food, farming, and community. Over the course of 3+ hours, guests will not only connect with their food but with each other, deepening their understanding of what it means to share a meal.

Seating is communal. Expect to dine alongside fellow guests in an intimate and welcoming setting.

Dress accordingly. The dinner takes place outdoors in the pasture, so plan for weather and terrain.

BYOB. A bar will be set up with fun mixers and non-alcoholic beverages.

Dietary restrictions. We can accommodate gluten-free and dairy-free requests, but we are unable to accommodate vegetarian or vegan diets.

6675 Sang Run Rd, McHenry, MD 21541

$130 per person May-Sept, $150 for October [spooky dinner]

Join us for an unforgettable evening of food, farming, and connection under the open sky.

DEEP CREEK FARMERS MARKET

📍 Deep Creek Farmers Market
🗓️ Fridays | May 23 – Oct 3
⏰ 3:00 – 6:00 PM
📍 Garrett College
✨ Shop our regeneratively-raised meats and savor our famous pork burgers!

MORNING MARKET AT MARKET ON 42

📍 MARKET ON 42
🗓️ Second Saturdays June-October
⏰ 10:00 AM - 2:00 PM
📍 2150 Friendsville Rd, Friendsville MD

✨Stock up on our regeneratively-raised meats and indulge in specialty breakfast sandwiches made with fresh bagels from Wild Ember Bread.