Bonfire, Butcher & Bard


Join us for an intimate evening of magnificent music and delectable dining, wrapped in the warmth of an exquisite 19th century barn. Sample a flight of indigenous craft ciders, savor the robust flavors of local organic produce and artisanal sausages, then let your mind wander with the vivid lyrics and virtuosity of two native bards. The evening concludes with hot mulled cider and conversation around the bonfire.

Szlachetka and Reardon are both superlative songwriters from Massachusetts who made the pilgrimage to Music City, claiming Nashville as the new home for their thriving musical careers. While they share local roots, live in the same city, and are both known for their poetic writing and intricate playing styles, this will be the first time that they appear onstage together.

Spearheaded by Chef Warren Leigh, the meal features highlights from the local harvest, including brussel sprouts and acorn squash grown just down the hill from our spectacular venue. For our carnivorous guests, the meal will be crowned with artisanal, European-style sausages, handcrafted by our friends at Sutter’s Meats.


6PM – Check-in & Amuse-Bouches

6:30 – Craft Cider Tasting

6:50 – Dinner

7:30 – Performance

9PM – Bonfire & Mulled Cider

Rolling Stone hailed SZLACHETKA as one of the “10 New Artists You Need to Know”, describing his forthcoming album as “a soundtrack for both the highway and the heartland… a collection of road-dog roots-rockers and Americana ballads inspired by the people (and places) he’s left behind in the rearview mirror.”

SZLACHETKA (pronounced SLA-HET-KA) draws your gaze back to a simpler time when music was less about stylized production and more about its experiential nature. His songwriting finds inspiration in the threads that connect us, weaving a tapestry of familiar moments that pay homage to the past while leaning into a future that promises both wonder and grace.

Now based in Nashville, SZLACHETKA grew up in New England and began his career as the frontman for the acclaimed roots-rock band, The Northstar Session, with whom he recorded five albums and appeared in the second season of NBC’s “Parenthood”.  After nearly a decade of touring he left the band and struck out on his own, releasing his first solo album in 2014, “Waits for a Storm to Find”. SZLACHETKA’s sophomore album (produced by Grammy winning producer David Bianco), “Heart of my Hometown” is set for release in early 2018.

Hayley Reardon

Born in 1996 just outside of Boston, Massachusetts, Hayley Reardon discovered a passion for writing folk songs on her mother’s old guitar at a very young age. She quickly established a name for herself in the storied Cambridge, Massachusetts folk scene.

Reardon was named a Bostonian of the Year by the Boston Globe Magazine in 2012 in celebration of not only her music but her work to use it as a vessel for empowerment. With a voice that is distinctively rich and a contemplative sincerity in her songwriting, Reardon has far more in common with Patty Griffin, Lucinda Williams, and Tracy Chapman than many of today’s young pop singer/songwriters, boasting a lyrical and melodic weight far beyond her years.

Her latest album, entitled “Good” (Fall 2016 release) was entirely fan-funded by a highly successful Kickstarter campaign. Produced by Lorne Entress (Lori McKenna, Catie Curtis, Erin McKeown), “Good” is a dazzling reflection of a period of immense growth and change, as lush arrangements surround the heart felt and humble rawness of Hayley’s writing.

Chef Warren Leigh

Warren grew up in Europe, had his first wine tasting course in Aix-en-Provence, when he was only 14 years old.  Food and wine was a way of life for Warren and his family.  His brother in law attended the Cordon Bleu in Paris, Warren and his parents attended numerous courses at La Varenne in Paris.  This was how they vacationed, cooking, eating and sampling wine all over Europe.  Warren decided, at twelve what he wanted to do, to become a chef.  Warren meet Madeleine Kamman, in Aix, where his father attended her two week cooking course.  Madeleine offered him the opportunity to come work for her when he finished high school.  Warren did just that, and then went on to attend the Lausanne Hotel School, Lausanne, Switzerland.  After Lausanne, Warren received his B.S. in Food service from Rochester Institute of Technology. At that point Warren moved to Holyoke to work at the Yankee Pedlar with Frank Banks the owner.  Frank used to be the General Manager of the Waldorf and St. Regis hotels.  Eventually Warren made his way from the front of the house to the stove.  As the Chef of the Eatery in East Windsor, CT, Warren made a name for himself and was able to acquire funding to open his own white linen French restaurant, Madeleines.  This allowed us to do many various operations:  wood fired brick oven pizza and pasta restaurants; corporate cafeteria; French bistro; American white linen restaurant; American seafood house with oyster bar and full service catering.  Since closing the restaurant operations we have been continuing our catering and have helped other operators improve their operations.

Eventually Warren completed his Master of Management at the University of Phoenix, where he now is an adjunct professor teaching courses related to events, business management and critical thinking. Warren also is an adjunct professor at the Art Institute of Pittsburgh Online, teaching freshman to senior level courses covering everything from sanitation and safety to food service financial management and design.

Chef Warren is now a full time Professor at Holyoke Community College, where he heads-up the prestigious Culinary Arts program.

Craft Cider Tasting

Raise a glass, admire the bouquet, and explore the distinct flavors of three locally grown and produced craft ciders. Lead by Mike and Jordana of Beerology, the tasting seminar will illuminate your pallet and engage your imagination with anecdotes about the rich history of cider making in the Pioneer Valley. If the tasting piques your curiosity, you can pull up a chair and continue the conversation over dinner with the fine families who pick and press heirloom apples to produce these fine elixirs.

Mike Schilling and Jordana Starr are the husband­-wife team behind Beerology, the epicenter of the universe for people passionate about fermented beverages. Mike holds an International Diploma in Brewing Technology from the Siebel Institute of Technology in Chicago and Doemens Akademie in Munich. Until recently, he was the beer buyer at Provisions in Northampton, where he continues to teach tasting seminars. Jordana is on the Western Mass Beer Week planning committee and is the libations writer for Edible Pioneer Valley.

Smoke & Grill

While Hinterland menus are always built on a robust foundation of local organic produce that will delight any vegetarian, this night’s meal will inspire meat lovers with a selection European style handcrafted sausages, smoked and grilled to perfection, along with a delicate pork rillette to wet your appetite. Prepared by our friends at Sutter’s Meats just for this event, it’s sure to be a mouthwatering evening.

Sutter’s Meats

Sutter Meats’ mission is to bring back the neighborhood butcher with an emphasis on whole animal butchery, education, and the creation of community. They use the term “nose-to-tail” as a reference to the unique way that they source and use their products, always striving to use the entire animal without waste. They buy only whole animals from local farms who share the same standards and practices, respecting the life sacrificed for our food. This means that in addition to offering a much wider variety of familiar steaks, roasts and custom cuts, they also offer many unique cuts in the tradition of the European butcheries, and use the remaining meat, bones and fat to make stocks, dog food, cooking lard, etc. Buying whole animals also ensures that we know exactly where our products come from, how they were raised and how they were slaughtered; ensuring complete traceability and quality.

Sutter Meats is owned and operated by the husband and wife team of Terry and Susan Ragasa. In addition to selling the finest quality meat, they also offer demonstrations, teaching classes and seminars on home sausage making, general knife skills, and animal breakdown.

Location & Directions

Hinterland.Live takes place at Valley View Farm, which is only a 10 minute drive from downtown Northampton and the I-91 corridor. The farm is conveniently located just off route 9, so it's easy to find!

When you drive into Haydenville on Route 9, you will pass the large white Congregational Church on the right. Take the next left, just past the petite Haydenville Library. Cross the bridge and take your immediate right, up the hill to the farm.

16 Walpole Rd Haydenville, MA 01039

Valley View Farm

16 Walpole Rd Haydenville, MA 01039


Slip away to an enchanting place that is nearby, yet worlds apart from our busy, digitally saturated lives. Indulge the senses and discover Hinterland.Live.

© 2017 Laudable.Productions LLC

Hinterland.Live is produced by Laudable Productions, a creative agency located in Easthampton, MA.

tel 413-282-8498

1 Cottage Street, Box 44

Easthampton, MA 01027


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