It’s not often that we get to meet the people who raised our food. At the Farm to Table Dinner, guests can meet Ridge Spring, S.C.-based ranchers Kevin and Lydia Yon of Yon Family Farm while enjoying Certified Angus Beef from the cattle that they raised. “I think that it’s a very unique opportunity to meet the ranchers, to hear their stories,” says Angel Postell, publicist for Oak Steakhouse. Chef Jeremiah Bacon will prepare the meat from the Yon Family Farm. The first course of the night will be a petite salad of mâche, beef carpaccio, Burden Creek goat cheese, and spiced pecans, but don’t get too full yet since there are two more courses. The second course includes a surf and turf of prime deckle and local head-on shrimp, squash, and zucchini ratatouille. And the third course consists of a grilled prime eye of ribeye, brined creamer potatoes, baby arugula, and caramelized shallots. Of course, we can’t forget dessert. To finish off the meal, there will be a trio of chocolate mousse, espresso anglaise, and local berries. The dinner includes wine pairings.