Editorial | Dinner at the Distillery

This unique, farm-to-table, four course dinner was cooked and served by Kelsey Smith of Plated Table. Each dish was made with produce hand selected by local farmers and perfectly paired with an exclusive Cardinal Spirits cocktail. 

Collaborative Artists
Menu | Kristy Hughes & Anna Powell Teeter
Wooden Dishware | Espri Bender-Beauregard
Greens and Flowers | Linda Chapman of Heartland Flower Farm
Decoration and Design | Alison Zook & Kelsey Smith

Collaborative Farmers
Freedom Valley Farm
Earth Song Farm
Southern Indiana Microgreens
Heartland Family Farm
Olde Lane Orchard
Rhodes Family Farm
3 CAPS Mushrooms
Schacht Farm
Bird's Berries
Cardinal Spirits