04/10/2026
https://mailchi.mp/rickschophouse.com/httpssecureqgivcomforgenspeventfarmtouronmay162026
Join us for our annual Spring Farm Tour featuring three unique destination farms for a fun day of touring, eating, drinking, and supporting local organic, regenerative agriculture. The tour runs from 10:00am to 3:00pm.
Weāll start the morning at 10:00am with a tour of the new McKinney Roots at Gray Branch Park and discuss our current projects, plantings, and what to expect in the coming summer/fall months. Enjoy mimosas and breakfast tacos by Executive Chef, Roberto Garcia of Rickās Chophouse. From there we will board the bus and set out for stop two!
Next, we will visit Prairie Farmstead of Sherman, TX where weāll be accompanied by Executive Chef, Andrea Shackelford of Harvest at The Masonic. We will tour the regenerative multi-species livestock farm, and finish with lunch paired with select wines from Amici Cellars and TUPPS b**r. OH! and expect cute little baby chicks! š
Weāll round out the afternoon with our final stop at Freshly Cut Stems in Van Alstyne, TX, a sustainably grown flower farm with rows of gorgeous long stems. Enjoy dessert from Chef James Harrison of Burnt by J.H. and a Texas Taro cocktail from Dripping Springs with flowers from the farm.
A beautiful day to connect with the land, the people behind it, and the food on your table.
Breakfast - McKinney Roots at Gray Branch Park | McKinney
Lunch - Prairie Farmstead | Sherman
Dessert - Freshly Cut Stems | Van Alstyne
All proceeds from the day will directly support McKinney Rootsā operational funds as we transition to our new home at Gray Branch Parkland
