Our farm table dinners are served out on the large screened in porch of the Beautiful Oakley Cabin. Pam and Shelby Oakley play a pivotal role in our farm family, not only as landlords but also as sources of encouragement and inspiration. Shelby Oakley gets a sparkle in his eye as he tells of his experiences of raising cattle, pheasants, and fish on his land.  One beautiful sunny day, Pam Oakley and I were standing in the kitchen looking out onto the pasture beyond. “I just loved to cook and look out this window at the beautiful prairie with its wildflowers and life of its own,” she said. I know what she means.  Sometimes the sun hits the grasses just right, along with the mouth watering smells of the evening’s offerings. It’s nothing less than magical. The cabin was built by the family in 1970, but it looks like it’s staight out of the 1800s with the attention to detail.  It’s fully functional with modern amenities, like electricity and running water. Though we’re worlds away from a page out of Little House on the Prairie, you can let the experience take you into a peaceful and profoundly moving place.

Meals are created with foods raised and grown on the farm. When you arrive you are given the evening’s menu with a map to help you explore the many places where the ingredients were grown. Sometimes we feature an item from another farm so guests can also learn and experience the products of others who are passionate about growing delicious foods. Staple items such as flours, nuts and fruits are locally sourced and a very small percentage of items, like estate olive oils, different salts, exotic spices, and 30 year old balsamic vinegar, come from the farthest reaches. This year we are proud to announce Mike Appel and Emily Oakley from the famed Three Springs Farm are working with us as consultants so we can grow the best varieties of vegetables with as much success as they do. Also we are so grateful for Stephen Green, one of the best pork producers in Oklahoma, who will raise pork for us.  And, for the first time, we are raising our own Angus cattle specifically for these dinners.

Dinners are the second and third weekends of the month, April-November, excluding August. A schedule of themes and events for the dinners will be available sometime in February. All dinners, except for the Kitchen Diva dinner, are BYOW (bring your own wine).  Non-alcoholic beverages, such as tea, water, and coffee, are provided. Each dinner is at least 6 courses. Payment is made by credit card or check at the time you make your reservation. 48-hour cancelation notice is required for a full refund. Reservations are accepted via e-mail.  Once we receive your reservation, a PayPal invoice will be sent to you for payment. Please notify us if you prefer a vegetarian meal. Young adults are welcome (price is the same) but please understand this can be a grueling and uncomfortable experience for youngsters who are not used to dining for several hours, not to mention grueling and uncomfortable for the person sitting next to them. In respect for you and our guests and we ask that you be mindful of this.

We are accepting reservations for all dinners listed below. To make a reservation e-mail us at LivingKitchen@gmail.com. When we receive your reservation, we will send you a PayPal invoice for the amount for your party. Payment must be received in five days in order to hold your reservation. Full refund is available for cancellations made at least 48 hours prior to the dinner.

The last three seasons every dinner was sold out, so we encourage you to make your reservations promptly to ensure you have a seat at our farm table. We look so forward to serving you and sharing in this one of a kind Oklahoma experience.

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All dinners are $60 per person. The price includes the 6-course meal, non-alcoholic beverages, and a tour of the farm. Dinners are BYOW (bring your own wine). If a dinner is marked SOLD OUT!, ask us about a wait list for the dinner. Occasionally we have people cancel, so you may still get the date you want. Click on the links below for a full description of each dinner:

Found & Foraged, with Jackie Dill of Oklahoma Wildcrafting

Fri, April 13 at 7:00 p.m.

Sat, April 14 at 6:30 p.m.

Asparagus Dinner, with Three Springs Farm

Fri, April 20 at 7:00 p.m.

Sat, April 21 at 6:30 p.m.

Strawberry Dinner, with Three Springs Farm

Fri, May 11 at 7:00 p.m. SOLD OUT!

Sat, May 12 at 6:30 p.m. SOLD OUT!

Sat, May 19 at 6:30 p.m. SOLD OUT!

Divas Dinner with Guest Chefs Kamala Gamble and Barbara Mock of Kam’s Cookery and Guilford Gardens

Fri, May 18 at 7:00 p.m.

The Lavender Feast, with Clear Creek Lavender Farms

Fri, June 15 at 7:00 p.m.

Sat, June 16 at 6:30 SOLD OUT!

Fri, June 22 at 7:00 p.m.

Divas Dinner with Guest Chef Michelle Donaldson of Smoke on Cherry Street.

Sat, June 23 at 6:30 p.m.

Fri, July 13 at 7:00 p.m. Only a few seats left!

Sat, July 14 at 6:30 p.m. Only a few seats left!

Fri, July 20 at 7:00 p.m. Only a few seats left!

Divas Dinner with Guest Chefs Cally Johnson and Kathryn Mathis of Big Truck Tacos

Sat, July 21 at 6:30 p.m.

No dinners this month. Our staff will be preserving, canning, freezing, etc. the great offerings of the summer for later use.

Fri, Sept 7 at 7:00 p.m.

Sat, Sept 8 at 6:30 p.m. SOLD OUT!

Sat, Sept 15 at 6:30 p.m.

Divas Dinner with Guest Chef Amanda Simcoe, The Cheese Wench, and co-host of OK Foodie on KRMG

Fri, Sept 14 at 6:30 p.m.