Chef Mari Vega
The launch of the Slow Season Supper Club and Turning Inward wellness series this winter at Flat Mountain Farm reflects a simple reality: winter is quieter.
With more availability across the property, Koble Delmer and her husband, Caleb Irby, began rethinking how the farm might be used during the off-season.
At the same time, they were hearing from locals – people who stay on the Plateau through the winter and were curious about the property, but hadn’t yet had an occasion to experience it.
There was also a broader sense that something was missing.
“We kept getting the feeling that people wanted more to do,” Koble says. The idea became twofold: activate the space during a slower season and create programs that allow people to interact with the farm in a meaningful way.
The programs naturally reflect the couple’s backgrounds. Caleb comes from the restaurant and beverage world; Koble enjoys participating in wellness-centered practices. Bringing those two paths together felt intuitive – not as separate offerings, but as complementary ways of building community.
“Part of the fun,” Koble notes, “is that we’re getting to bring in some of our favorite chefs from around the Southeast.” For them, this is the beginning of something they hope to build over the long term.
At the center of the winter calendar is the Slow Season Supper Club. Designed as intimate, communal evenings rather than formal events, the dinners are hosted inside one of the farm’s homes and limited to just 15 to 20 guests. Meals unfold over three courses plus dessert, served communally, with room for conversation and interaction. Guests are encouraged to watch the chefs cook, ask questions, and settle into an evening that feels relaxed and personal — closer to a dinner party than a restaurant reservation.
Chef Fuyuhiko Ito
Two March suppers anchor the series. On March 8, Atlanta Chef Craig Richards of Lyla Lila brings his European-leaning sensibility to the farm. Later in the month, on March 22, Chef Fuyuhiko Ito of Atlanta’s Sozou Restaurant Group takes over the kitchen. Formerly executive chef at Umi, Ito now leads several acclaimed concepts, including Celestia at Terrace and Ishin Omakase, and will be joined by his wife, Chef Lisa Ito, a pastry chef, for dessert.
Earlier February dinners featured chefs Santiago Guzzetti of Sylva and Atlanta’s Mari Vega; setting the tone for a season rooted in craft, generosity, and connection.
Each supper includes curated beverage pairings, with Caleb leading the program and drawing on his experience with wine and cocktails. Pricing ranges from $199 to $234 and includes tip and pairings – an intentional choice that keeps the focus on the experience rather than the logistics.
Chef Craig Richards
Running alongside the suppers is Turning Inward, a wellness series developed as a platform for practitioners Koble has come to know, many of them local. From movement and sound baths to immersive retreats, the offerings give guests another way to engage the farm during the winter months. See page 128 for more information on Turning Inward.
Together, the two series reflect a clear intention: to open Flat Mountain Farm more fully, create reasons for people to gather, and make the slower season feel active, shared, and worth showing up for.
View more at flatmountainfarm.com and @FlatMountainFarm.
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