Cinco de Mayo Hosted Weekend

May 5 - 7, 2023 May 5, 2023 May 7, 2023 Old Edwards Hospitality Group

Live fire cooking with Old Edwards Executive Chef Chris Huerta and Half-Mile Farm Chef Jason Tardo featuring locally grown Providence Farmstead beef and artisan cuts from Chef Willy Carithers of Willy’s Butcher Shop in Knoxville, TN.

Weekend Events:

Friday, May 5 

• All-day Cinco de Mayo cocktail specials from beverage Manager Audrey Porterfield in J. Henry Farmhouse Tavern. 
• 5-6 pm Social Hour will feature complimentary hors d’oeuvres including specialty Providence Farmstead American Wagyu beef cuts prepared by Chef Willy Carithers and Half-Mile Farm Chef Jason Tardo with craft beverages available from J. Henry Farmhouse Tavern and live music until 8 pm.

Saturday, May 6

• Breakfast In the Woodland View Room from 8 - 10:30 am will include specialty Providence Farmstead American Wagyu beef cuts prepared by Chef Willy Carithers and Half-Mile Farm Chef Jason Tardo. 
• 3 pm - Grab a Sweeten Creek Brewing Mexican Lager, and head down to Apple Lake where Old Edwards Chef Chris Huerta and Half-Mile Farm Chef Jason Tardo will fire up the Cowboy Cauldrons for some live fire cooking. Live music, giant Jenga, cornhole, and dice games on the lawn.
• 4 pm - Woodland View Room, McCalister Russell of Providence Farmstead in Otto, NC will present the story of her family’s farm in Otto, NC where they raise American Wagyu Beef and Chef Willy Carithers will speak to the artisan butchering he does at Willy’s Butcher Shop in Knoxville, TN. 
• 5 pm - Social Hour will feature complimentary Cinco de Mayo-inspired hors d’oeuvres cooked over live fire from Chefs Chris, Jason, and Willy. Craft beverages will be available from J. Henry Farmhouse Tavern with live music by guitarist Paul Jones until 8 pm.

Sunday, May 7

•  Breakfast In the Woodland View Room from 8 - 10:30 am will include specialty Providence Farmstead American Wagyu beef cuts prepared by Chef Willy Carithers and   Half-Mile Farm Chef Jason Tardo.    

ABOUT McCALISTER RUSSELL

McCalister Russell currently manages the American Wagyu beef program for her family’s Providence Farmstead and is most likely the sweet face you’ll see delivering to your local restaurant or market. Cali has been working to get Providence Farmstead on the map and menu. McCalister graduated in 2020 from UC Berkeley and has since dedicated herself to the growth of our family business. While she puts in her time on the farm, you can also find her working with local restaurants and markets to fill orders and build connections. McCalister is a big fan of good books, hiking, photography, and salsa dancing!

ABOUT PROVIDENCE FARMSTEAD

While they came from different parts of the country, Georgia native C.A. Russell and California native Kirsten Clauss both shared a common passion for agriculture and family farming. After working together for 30 years in California, raising their family, and developing a nationally recognized Jersey Dairy, the couple has turned their compass back East towards the Blue Ridge Mountains.

​Providence Farmstead represents the next chapter in their farming journey. Working together with their children Colin, Erica, Lars, and McCalister, the new focus for this innovative agricultural family is to provide premium American Wagyu beef to Northeast Georgia and Western North Carolina. Their 100-acre farm in Otto, NC, and a 200-acre farm in Demorest, GA provide an idyllic setting for raising family-farmed American Wagyu beef. Providence Farmstead American Wagyu is the perfect choice for consumers who want to know where their food comes from and how it was raised.

​​High-quality American Wagyu beef is not the only thing Providence Farmstead has to offer. We will be building a Jersey Dairy and Creamery in the Winter of 2022, and hope to be open in 2023! The plans are underway and our vision for the future is bright! We invite you to take part in this journey of bringing exceptional dairy products to our community.

ABOUT MASTER BUTCHER WILLIAM CARITHERS

Although he was born and raised in Atlanta, William has been a proud Knoxvillian for 15 years. William grew up in a family that loved and valued food. Instead of eating to live, William and his family lived to eat. Saturday mornings always included a trip to the local butcher shop – memories that would later influence William’s decision to earn a culinary degree from Johnson and Wales Culinary School in Charleston, SC. He also studied under a French Master Butcher with 45 years of experience. In 2002, William opened his first butcher shop on Bearden Hill. Then, after a brief hiatus, he continued his passion by opening Willy’s Butcher Shop in the heart of Bearden. Deeply passionate about his craft, William’s mission is to provide quality meats to serve as a canvas for professional chefs and discerning home cooks as they create their own culinary masterpieces. When he’s not busy at the shop, William serves on the UT Culinary Board and participates in Creekstone Meats’ “Cure Camp,” sharing his expertise with students, professional chefs, and future butchers.

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Hosted events are for Half-Mile Farm guests only.
To attend these complimentary events at Half-Mile Farm May 5 - 7 book your stay today.