The 3.25 acre Travaasa Farm, managed by Farmer Kim Grabosky, features a variety of vegetable gardens, fruit orchards, herbs, a green house and its very own chicken coop, home to more than 100 chickens who lay 70-80 eggs per day. 

Zucchini, squash, green beans, lima beans, corn, sugar-snap peas, carrots, beets, kale and herbs such as cilantro, mint, basil, fennel, dill, lavender, rosemary and anise are incorporated into Executive Chef Benjamin Baker's seasonal and ever-changing menus as well as featured in spa treatments. 

After a tour of the farm led by Farmer Kim, the group was instructed to pick fresh sugar-snap peas. While many made it into the bucket, a lot were eaten on the spot - they were just too good not to eat. A stroll through the gardens with a chilled glass of wine ended at the activity garden, which was set for a dinner under the stars. Chef Ben and Chef Marko prepared the farm-to-table dinner al fresco, using the fresh peas and beets just harvested from the farm. Great food, great wine, great company and a fantastic setting made this challenge quite easy and enjoyable for all. 

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