Food is how we gather.
Farow at Home exists to reconnect people to food through season, place, and the shared table.
We believe real food — grown with care, sourced & prepared thoughtfully, and enjoyed together — has the power to slow us down, nourish us deeply, and bring people back into relationship with what they eat and with one another.
It’s about slowing down long enough to notice what’s in season, enjoy the company of who’s at the table, and making food with care and intention.
Modern food culture has made eating fast & predictable, but it’s stripped away something essential: the pleasure of discovery.
There’s a quiet joy in noticing what’s in season — the first ripe fruit, the vibrance of a freshly picked vegetable, the excitement of something new at the market after weeks of the same.
These moments are fleeting, and that’s what makes them special. They invite us to pay attention, to cook simply, and to let ingredients shine while they’re at their best.
Food grown with care tastes different — not just because it’s fresher, but because our bodies recognize nourishment and respond with pleasure. Healthy soil creates better food, and better food creates deeper enjoyment at the table.
This is the rhythm Farow at Home returns to — where seasonality, flavor, and care meet in the simple joy of gathering.
Meet the team behind the table
Lisa Balcom and Patrick Balcom are chefs, partners, and the creative force behind Farow at Home. Their work sits at the intersection of fine-dining craft, seasonal cooking, and a deep respect for the people and land that produce great food.
Lisa trained in pastry and wine, building a career around flavor, texture, and the quiet details that make food memorable. As a sommelier and longtime chef, she brings a rare blend of technical precision and emotional storytelling to the table — whether she’s composing a dessert, pairing a wine, or teaching home cooks how to see ingredients differently.
Patrick is a chef through and through: rooted in scratch cooking, thoughtful technique, and an instinctive understanding of how ingredients want to be treated. His food is confident without being loud — grounded, generous, and deeply satisfying.
Together, they’ve spent years cooking professionally, running restaurants, building menus, baking, preserving, fermenting, and working directly with farmers and producers who care about how food is grown. That experience shaped not just how they cook, but how they see food as a system — one that connects soil, flavor, health, and community.
Their style blends the discipline of fine dining with the soul of home cooking. They believe the best meals don’t need to perform; they need to feel good. Every menu is built with intention — honoring what’s in season, respecting the ingredient, and creating a sense of ease and generosity at the table. The result is food that feels both elevated and deeply comforting, designed to make people feel relaxed, nourished, and genuinely cared for.
Farow at Home is their way of bringing that philosophy beyond the restaurant — into homes, private tables, and everyday kitchens — helping people reconnect with the pleasure, beauty, and quiet power of real food.
Our Current Chapter
You welcome people into your home.
We take care of them at the table.
Together, we make the night special.
Right now, Farow at Home is expressed through intimate, seasonal gatherings — thoughtfully prepared meals hosted in homes and private spaces across the Kentucky Bluegrass.
These gatherings are designed to:
Remove the stress of hosting
Highlight peak-season ingredients
Create space for connection and presence
Let people fully enjoy the experience of gathering
Every menu is shaped by what’s growing now, what’s available locally, and the feeling the evening is meant to hold.
This work allows us to build community, establish our standards, and practice our philosophy in a tangible, human way.
Looking Ahead
Farow at Home is rooted in today’s tables — but always oriented toward a larger vision.
Over time, our work will continue to grow into community meals, classes, workshops, and farm-based gatherings that invite people to reconnect with food, land, and one another more deeply on our very own farm.
No matter the setting, the heart of Farow at Home will remain the same: thoughtful food, shared tables, and the rhythms of the seasons.
Join the Table
We’d be honored to cook for you.
If this way of cooking and gathering resonates, we’d love to connect.
You can learn more about our current gatherings, explore seasonal recipes and resources, or follow along as Farow at Home continues to evolve.