Join us on Friday, May 1 for an experience in nature-based hospitality, featuring the team of South School Farm, a new Fayetteville project of Little Rock-based Barnaby Group (George's Little Rock and Town Pump) that includes Wes Mickel, Poncho Vasquez, and Danie Vasquez.

Chefs Poncho and Danie, who first met Wes at the Culinary Institute of America in Napa, California, join the project after supporting Michelin star kitchens across the U.S. and internationally, including Meadowood Napa Valley, The Restaurant at Auberge du Soleil, and Postrio. Wes started his hospitality career here in Arkansas moving between the Purple Cow, Hugo's, Doe's Steak House, and James at the Mill, and later worked for Thomas Keller Group and  Florence Group. He founded Argus Cidery in 2010, following a passion for dry, English and French ciders. The team plans to continue producing ciders and beers at South School, fostering a working relationship and planting collaboration with John and Beth Aslege of A&A Orchards that began in 2012, and is just now coming to fruition.

Enjoy a hometown, locally grown, family-style dinner collaboration of South School and Apple Seeds, including fresh produce straight from our farms, a highlight on fermentation, specially selected wine pairings, and house-crafted beverages.   

When asked to describe the team and the group's new project, Wes Mickel, Executive Chef and Culinary Director, says, "we are a group of friends and family all with ties to Fayetteville that share a passion for service, hospitality, agriculture, husbandry, food, and beverage."

"We grow food and flowers, but that does not make us a farm. We make and serve food, but are not just a restaurant. We make cocktails and ferment, but we are not just a brewery or bar. We live to cook, entertain, and grow together."

Barnaby Group, founded by Mary Olive and John Stephens, is a hospitality company rooted in seasonality and southern charm. According to Beverage Director, David Hesselbein, "that is what we want to be known for...how welcoming we are, how hospitable we are, and how much we are trying to bring the community together to hang out and have fun!" 

Come gather around our table for this unique experience -- hang out and have fun with us on Friday May 1, at 6:00pm!

Your Hosts: 

South School & Barnaby Group Growers and Culinary Team

Chefs Wes Mickel, Poncho Vasquez & Danie Vasquez

Ashtyn Marshell, GM & Hospitality, George's Little Rock

David Hesselbein, Beverage Director, Barnaby Group

About the Kitchen Table Dinner Series -  Born out of a desire to build a community around great food, Apple Seeds Kitchen Table Dinner series is designed to recreate the feeling of gathering around a dear friend's table. These dinners aim to bridge the gap often felt between the chef and diners in a typical dining environment, thereby creating a deeper connection to the food on the plate. Through intentional procurement of local, seasonal ingredients, the transparent preparation of the meal, and storytelling by the chef, each plate is transformed from food into an unforgettable dining experience.

Event Details:

Friday, May 1 | 6:00 pm

Multi-course dinner by the hospitality team of South School Farm

- Chefs will create a fresh, farm to table multi-course meal with seasonal ingredients from both the Apple Seeds garden and South School Farm.

- Enjoy drinks and conversation with other guests.

- Join the chefs in the kitchen to watch the dinner preparations.

Dress for outdoor seating in the Spring weather

The dinner takes place at the Apple Seeds Teaching Farm in Fayetteville, AR.

These dinners are rain or shine. All Kitchen Table Dinner series events are fundraisers with limited seating; we cannot offer refunds for tickets purchased. 

Your participation in Apple Seeds' events supports our mission to ignite a lifelong love for fresh food for students across Arkansas!