On a warm, clear January evening, about 100 foodies gather at a lauded local venue for an experience that promises to entice even the most discerning palates. Long tables are set and decorated under the pavilion at Tree House Vero Beach, a working lychee farm just off U.S. Highway 1 that feels like a world away from traffic and noise.
Oak trees and flower gardens surround the guests, some of whom grab craft cocktails, while others enjoy passed appetizers. This is a first for Tree House, which kicked off its all-new farm-to-table dinners in 2025 with a menu crafted and prepared by Chefs Leanne Kelleher and Sue Torres of The Tides restaurant.
For Pam Hund, co-owner of Tree House, farm-to-table is about sharing more than just great food. “The whole idea of Tree House is to share our farm with the community, but many of our events are weddings and private functions,” she says. “These dinners were an opportunity to open it up so people could experience dining outside on a real farm.”
The menu for this first dinner consists of what is currently being harvested. “We depend on the chefs to tap their farm sources based on the season,” explains Hund. “Farm-to-table has to be responsive to what is fresh now.” The dinner events began in January with Vero Beach favorite The Tides handling the cooking duties, followed in February by Chef’s Table, one of the first true farm-to-table restaurants on the Treasure Coast. Then Dolly’s Table, a celebrated food truck with island fare, brought its creative vision to Tree House.
“We have had fun doing this,” says Hund. “We love bringing the community together around fine food, craft cocktails, talented musicians, and people sharing their passion for local flavor.”…