Hatchery Tour & Taste Event

Join us on May 2nd from 4–7 PM for an exclusive evening at The Hatchery.

Ty will lead a guided walking tour of our trout operation, sharing how we hatch, raise, process, and distribute trout. You’ll get a behind-the-scenes look of the property, hear the story of how this historic 1930’s hatchery was brought back to life, and get a tangible understanding of what truly local, responsibly raised fish looks and tastes like.

After the tour, settle in for live music, drinks, and a multi-course dinner prepared on-site by Chef Mark Ordaz, Executive Chef of Family Meal at Blue Hill in New York City, where he works alongside Chef Dan Barber. Chef Mark is known for his commitment to seasonal, thoughtfully sourced ingredients. For this evening, he’ll be creating several courses featuring our trout at peak freshness along with seasonal ingredients.

This is our first hatchery event in two years, so we are going all out. If you’ve been wanting to visit the hatchery, bring friends, enjoy incredible food, and see what we’re building here, this is the night.