Farow At Home

Farow At Home Seasonal food, thoughtful preparation, and shared tables. Currently hosting in home, intimate gatherings in Lexington, KY.

Two personal chefs reconnecting people to food, place, and the rhythms of the seasons — inspired by farms and flavor. Seasonal, ingredient-driven private chef experiences — rooted in slow food, hospitality, and real-life cooking. We create thoughtful menus, cozy gatherings, and approachable cooking education that connects people back to food, farms, and community.

06/02/2026

Still glowing from Saturday night.

Our first Spring Supper at Saxony was everything we hoped it would be: a long table in the barn, a beautiful group of guests, spring produce on every plate, and the kind of evening that reminds us exactly why we do this.

Thank you to everyone who joined us, trusted us, shared the table, and made the night feel so special. And a huge thank you to for opening up such a beautiful space for this dinner series.

This is just the beginning.

Our Mid-Summer Supper at Saxony is already on the calendar for July 25th, and tickets are now available. The menu will be shaped by the best of the season and shared soon.

05/17/2026

If you needed an excuse to take the scenic route through Kentucky horse country, this is it.

Rolling green pasture. Horse fences glowing in golden hour. The windows down on the drive out to the farm.

And at the end of it — a long table, local food at its peak, good company and an evening built around gathering.

Chef Patrick’s spring menu for Supper at Saxony is centered around the ingredients showing up right now — strawberries, peas, hakurei turnips, spring herbs, fresh milled grains.

It’s the kind of dinner you dream about for days afterward.

A few seats still remain for May 30th at
Link in bio.





05/16/2026

Some details matter more than you think.

Freshly milled cornmeal has a sweeter, deeper flavor because the natural oils are still intact — much like freshly grinding whole spices instead of using pre-ground ones.

Small step.
Big difference.
And that’s why we exclusively use fresh milled flour in our baked goods and recipes.

One of our favorite parts of hosting private dinners is the beginning of the evening.A few beautiful bites passed around...
05/15/2026

One of our favorite parts of hosting private dinners is the beginning of the evening.

A few beautiful bites passed around the table, a cocktail or glass of wine in hand, friends gathering in the kitchen while dinner comes together in the background — it sets the tone for the entire night.

This spring we’ve been creating seasonal hors d’oeuvres spreads featuring things like flaky tartlets with goat cheese and sugar snap peas, warm buttermilk biscuits with pimento cheese, and deviled eggs topped with crispy bacon.

Our hors d’oeuvres packages are available as an add-on to private chef dinners and intimate events throughout Lexington and the surrounding area.

Perfect for:
• dinner parties
• bourbon trail weekends
• showers & celebrations
• rehearsal dinners
• vacation rentals & gatherings with friends

We’re now booking spring and summer dates and would love to cook for you.

https://www.farowathome.com/personal-chef-experiences

05/14/2026

It starts here.

House focaccia, served warm, finished with strawberry, tarragon, and black pepper. Completely made from scratch from freshly milled heirloom wheat and allowed 48 hours of fermentation time to make it oh so delicious.

A little sweet, a little savory—exactly where early spring is right now.

We believe in paying attention to all of the details and giving things time to reach their highest level before putting it on the table.

This is how the evening begins at our Spring Supper at Saxony.

—
May 30. Limited seats remaining.

There’s something really special about late spring in Kentucky.For our May 30th Supper at Saxony, we’ll be gathering on ...
05/06/2026

There’s something really special about late spring in Kentucky.

For our May 30th Supper at Saxony, we’ll be gathering on a beautiful horse farm just outside Lexington — surrounded by rolling hills, open sky, and the kind of setting that makes you want to slow down and stay awhile.

Chef Patrick built this menu around what’s just beginning to come into season — fresh, vibrant ingredients, thoughtful cooking, and a long table meant to be shared.

It’s an intimate evening (just 20 seats), and we’re already starting to fill up.

If you’ve been thinking about joining us, this is a really beautiful one to start with.
www.farowathome.com/events

Saxony Farm - A Farm For All Reasons

Strawberry and rhubarb are a classic combo for a reason.Sweet floral strawberries paired up with tart and tangy rhubarb ...
05/05/2026

Strawberry and rhubarb are a classic combo for a reason.

Sweet floral strawberries paired up with tart and tangy rhubarb and a little spicy ginger and some buttery biscuits- its a match made in heaven.

Perfect for a light and easy spring dessert, a decadent brunch or breakfast treat or served up with a big scoop of ice cream.

There's not a bad way to enjoy this one.

Recipe is now up on the blog.
https://www.farowathome.com/blog/strawberry-rhubarb-cobbler

Address

Niwot, CO

Telephone

+13038273949

Website

https://youtube.com/@farowathome?si=SLGgKxVLijXkrmxa, https://pin.it/1U8T2LCLi

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