Spring 2026 Newsletter

2026 RESERVATIONS | EVERYDAY LIFE : MENUS, PIGS, POTATOES

HAPPY SPRINGTIME, EVERYONE!

The baby animals are jumping and squealing, the seedlings are reaching for the sky, and the wild prairie winds have swept the farm clean. Origin Dining’s 5th year has begun and we can’t wait to see you around our table again.

As promised, here is your early access link to the 2026 Summer Reservation Calendar - 48 hours prior to the general public. This year, look for 3, 4 and 5 Course Dinner offerings, fresh seafood from Red Lake Nation, and a couple of food truck-style events at Clinton Lake Marina!

Remember, we only seat 20 people per evening, so space is limited. Gather your people, come out to the country, and let us nourish you.

[Click the link below to reserve your seat at our table. Password: SummerFire2026!]

SUMMER 2026 RESERVATIONS

Image: Courtney Wiebe Photography

WEEKLY UPDATES

This Winter, we announced our eventual departure from social media. The feedback we received inspired our latest website installation: “Everyday Life on The Farm”. These posts will be updated and archived weekly, giving you a ground-up, bird’s eye view of our day-to-day.

Our Instagram and Facebook accounts will not disappear, for we want to celebrate the work we do, the fun we have, and honor the precious interactions we’ve shared with you on these platforms over the years.

We’re having a lot of fun creating the content for these weekly updates, so thanks for the idea, and thanks for asking!

Would you like to be notified when we post a new entry? Sign up here.

Here’s the latest:

1 May 2026

Our Menus

“We have eaten here over 50 times and we’ve never had the same thing twice”, said one of our favorite guests last year. Dedication to his craft and honor for the complete cycle of life has inspired Chef Brian to create a new menu each week for the last 4 years. Every seed becomes a plant, every young animal grows to maturity. Living things are harvested by our hands and come together new, each ingredient shining on your plate, to become a part of you.

When you reserve your space at the table, you don’t know what’s on the menu - thank you for trusting us. Are you curious for what’s come before? Follow this calendar back in time. You’ll have access to every menu we’ve ever served.

12 April 2026

Berkshire / Duroc Piglets

Breeding pigs is not as easy as they say. If you don’t time the gestation just right (3 months, 3 weeks, 3 days), then those babies may be met with a terrible fate. We learned that the hard way, and so we’re grateful to skilled farmers that produce extra piglets for us to buy! These little ones are a new cross for us: Berkshire / Duroc. They are hardy, excellent foragers, friendly and adaptable. At harvest, we expect a dark red, well-marbled meat that is tender and flavorful.

13 April 2026

Planting Potatoes

Potatoes are in the ground! Opal is very skilled at ensuring 2 eyes per potato plant, as you can see. We planted Red Pontiac, Purple Peruvian, Golden Yukons and Russets. Look for these little jewels on our Late Summer and Autumn menus this year.

May we all be happy.

May we all be well.

May we all be safe and sound.

In Fire We Trust,

Kristin, Brian & Opal.