Join us for an egg-straordinary evening of grown-up Easter fun at our first annual Cocktails & Cottontails on April 18, 2025, from 6 PM to 9 PM at the Hermann Farm Stone Barn!
Tap into your inner child as you embark on an exclusive adult Easter egg hunt! Race through the south end of the historic Hermann Farm to uncover hidden Easter eggs filled with treasures and special treats—including complimentary tastings, drink tickets, and raffle tickets for a chance to win one of three amazing prizes!
Enjoy live music from Shannon Haggard and dance the night away with fellow egg hunters. Head inside to the bar and indulge in our Easter cocktail flight, handcrafted cocktails, Tin Mill drafts, and Hermannhof wines. Plus, don’t miss our Build-Your-Own Nacho Bar, featuring our famous Wagon Works BBQ!
Hermann Farm is excited to introduce a brand-new tradition just for the little ones—our first-ever Easter Egg Hunt!
Join us on April 19, 2025 for an egg-citing afternoon of egg hunting, crafts, and sweet treats. Gates open at 12 PM for registration and prize sign-ups, with the hunt kicking off at 1 PM.
Children will search for treasures in three age-specific hunts (1-3, 4-6, and 7-8 years old) across the Farm. Throughout the event, our historic Stone Barn will be open with crafts, cookies, and refreshments for all to enjoy.
Special prizes will be in store—stay tuned for the big reveal! This event is co-hosted by: Eagles Lady Auxilary, Hermann Arts Council, Hermannhof Inc. & Hermann Eagles 1328.
For more information, visit our social media: HermannFarm
This event covers topics such as: mixing and grinding techniques, ingredients, types of casings, safe handling, smoking and cooking, and much more. Many of you only make wurst once or twice a year and if it turns out that’s great, but if not, then you need to change something. You should only change one thing at a time, or you won’t know what you changed that you now like. So, you might make some undesirable wurst, or you might say to heck with it over the course of 4-5 years. By taking my classes, you will go from zero to hero!
Students will be involved in breaking down five sides of pork (approximately 600 lbs. dressed out) into chops, steaks, roasts, ribs, bacon, ham, jowl, lard, and sausage. Students will be able to identify the primal cuts, retail cuts, where they come from on the carcass, how to prepare them, shelf life, and some preservation and packaging methods. You will also learn the art of knife sharpening and cutting.
This event covers topics such as dry-cured vs. wet-cured, and different flavors of bacon (jalapeno, apple-wood smoked, Bourbon pepper, Mexican-style, and more). Many of you only make bacon once or twice a year and if it turns out that’s great, but if not, then you need to change something. You should only change one thing at a time, or you won’t know what you changed that you now like. So, you might make some undesirable bacon, or you might say to heck with it over the course of 4-5 years. By taking my classes you will go from zero to hero!