Tasting House
At The Farm Wolf Pine Hollow, our food is simply a part of the farmland experience we want you to enjoy in full. That culinary adventure starts with the Tasting House where we serve food prepared by chefs to showcase the vegetables, fruit, syrup, and oils—and of course, fresh eggs—all produced here at the farm. The Tasting House is open for pop-up events, our farmstay guests, and private dining for up to 20 people.
Our Kitchen
Driving the epicurean experience of the Tasting House is the Wolf Pine Hollow kitchen featured on an episode of the New Hampshire Chronicle. But our kitchen is also where many of our food products offered in The Stand are prepared—special treats such as our cookies and jellies, that will have you coming back for more.
Farm Kitchens
While we can prepare scrumptious meals for you to sit back and enjoy, if you delight in the culinary experience of preparing your own farm food, our farmstay residences are equipped with modern kitchens that will suit your every need.
Private Dining
Our farm is filled with one-of-a-kind indoor and outdoor spaces available for private dining experiences.
Working with local talented chefs or our own Wolf Pine Hollow kitchen, we will handle the heavy lifting—you only need select your perfect place. Your choices are varied and we can get very creative, but some suggestions include dining under the stars, sitting pondside in a grove of pines, picnicking in a field of vibrant, blooming flowers or a tasting in the vineyard taking in the expansive mountain views.
Indoors, we have beautiful places to gather for smaller groups including our Tasting House, and the stately dining rooms at The Lodge, Glenrose Manor and the Farmhouse at Bond’s Corner. Connect with the land and the food we grow in a unique and visual way, enjoying tailored dining experiences just for you. Contact our hospitality team here.
Baked Goods
Whether you’re stopping by for flowers, produce, wine or cheese, few can resist leaving without picking up some of our homemade baked goods. Our team of on-site and local bakers share a commitment to using the best and freshest ingredients available. Our large flock of hens provide fresh eggs daily, and our maple syrup adds a sweet flavor to a number of our treats.
You’ll love our signature lavender shortbread, whoopie pies, and fruit crumb bars as well as delicious cookies like maple sunflower and Gayle’s ginger molasses.
Jellies and Jams
Jelly-making is serious business here at Wolf Pine Hollow as it’s a fantastic way to preserve the sweet flavors of summer all year round. Our jams and jellies are handcrafted in small batches using as much as our bounty as possible. We use traditional canning methods which require loads of time and patience, but the end result is worth it.
We love coming up with new flavors and offer a mix of old favorites and a bit of the exotic. Lemon lavender, kiwiberry, dandelion, wine grape and hot pepper are some of the flavors found on our shelves in The Stand.
We also use our sweet spreads in the Tasting House. You’ll find our jellies used in our baked goods, on our charcuterie boards, paired with toast and biscuits and in our sauces.
Oils
We adore cold-pressed culinary oils and knew that our very first crop had to be high-oleic sunflowers. The deer might have enjoyed the very first planting but we finally outsmarted them and now grow about four acres of sunflowers and harvest the seeds.
First they go through a drying process and then we press them in our mechanical seed press. The end result is the freshest, tastiest finishing oil, perfect for dipping, salad drizzle and so much more.
This year we planted our first crop of pie-pita pumpkins. These pumpkins are known for their hulless seeds, just like the more well-known Styrian pumpkins from Austria. Also known as pepita seeds they are perfect for pressing and the golden pumpkin seed oil we get has a delicious, nutty flavor.
Syrup
You’re sure to find many tree-to-table treats made with our own maple syrup. Each February we start the process of tapping the trees in our maple grove to collect the sap and use a modern process to turn that into pure maple sugar. From maple sunflower cookies to pork chops with a maple bourbon glaze, there is something to please all palates.
