In the heart of Colon, Michigan, Farrand Hall, a picture-perfect 12-acre estate built in 1854, celebrates the farm-to-table lifestyle through communal dining experiences, events, and workshops.

Under the meticulous care of owners James Gray and Jacob Hagan, this off the beaten path gem has become more than just a historic estate; it’s a culinary gathering space for both locals and visitors from across the Midwest and beyond, where the elegance of the 19th century meets present-day charm.

Embracing Rural Life

Gray and Hagan, Chicago professionals, were initially searching for a second home in Michigan when they stumbled upon Farrand Hall. The Greek Revival home, which was owned by early East Coast settlers to southwest Michigan, captivated them with its original, intricate woodwork and rich history. Listed on the National Register of Historic Places, the estate was more than just a long-neglected period home; it was a time capsule.

The duo purchased the house in 2017, and what began as a weekend retreat quickly turned into a full-time residence by mid-2021.

We consider ourselves stewards of the home,” said Gray. “It’s an ongoing passion project for the both of us. We began by hosting small events, bringing life back to the historic home. When the events took off, we knew something special was being born.”

Six years later, Farrand Hall is a foodie hub where some of the Midwest’s top chefs come to cook.

Transitioning from the hustle and bustle of Chicago to serene, rural Colon, with its population just shy of 2,000 people, was a significant lifestyle shift. The small town welcomed Gray and Hagan with open arms.

“We were embraced by the local community, who appreciated our efforts to breathe new life into Farrand Hall,” said Hagan. “In turn, we’ve truly embraced the slower lifestyle.”

A Midwest Culinary Destination

Farrand Hall’s transformation from a quiet, historic home into a dynamic dining venue has attracted some of the Midwest’s top chefs, turning sleepy Colon, Michigan, into a culinary destination.

The estate’s communal approach to dining is at the core of its philosophy, emphasizing the joy of shared experiences and meaningful connections. Long tables, seating up to 80 guests in the summer and 40 indoors during the winter, encourage strangers to become friends over a shared meal.

The estate regularly hosts guest chefs, bringing diverse culinary perspectives to the table. These chefs, often hailing from some of the finest restaurants in the Midwest, delight guests with innovative dishes crafted from locally sourced ingredients.

Leading the culinary team at Farrand Hall is the current head chef, Ken Miller, originally from Flint, Michigan. “Chef Ken brings a wealth of experience and a passion for farm-to-table dining,” said Gray. “Every meal here is a celebration of local flavors and ingredients. Menus change with the seasons, reflecting the freshest produce and finest meats sourced from nearby farms.”

Gray adds, “Most of the produce we serve has been plucked from farms less than a 20-minute drive away. Farm-to-table dining is a way of life here.”

Guests at Farrand Hall don’t need to worry about menus or choices; their only responsibility is to sit back and enjoy the curated culinary journey.

This unique approach to dining has resonated deeply with visitors, who often find themselves lingering for hours, engaging in lively conversations and forging new friendships.

“We immediately understood that people crave human connection, especially when food is involved,” said Hagan. “And our communal approach to dining not only brings people together but also reduces waste, making the entire operation more sustainable. By knowing how many people are coming and serving a single menu, we can plan efficiently and minimize food waste, all while providing a memorable experience for our guests.”

Expanding Horizons

Looking ahead, Gray and Hagan have exciting plans for the coming months, including a new bakery and café, and hosting a series of creative workshops designed to bring people together and celebrate the joys of rural living.

Their bakery and café opened on Colon’s charming downtown Main Street this February, offering a modern take on classic baked goods. From laminated doughnuts to oversized cream puffs, the bakery aims to become a destination in itself, with unique and high-end pastries that can’t be found elsewhere.

Workshops, ranging from watercolor painting to cookie decorating, offer a space for creativity and connection. A communal table, once again, serves as the heart of these gatherings.

“We didn’t set out to become solely a farm-to-table restaurant,” said Gray. “We’re actively building a community around Farrand Hall.”

Ready to experience it for yourself? Learn more and grab your tickets at FarrandHall.com.