Rooted in the Land
Set on 80 hidden acres of pasture, farm, and forest in southwest Gainesville, Stoke invites guests to experience food at its source. The 6,000-square-foot repurposed hay barn was created by neighbors Vanessa and Hutson Rapier and Averill and Clay Conley as a gathering place where farming, food, and fellowship come together in harmony with nature. Rough stone walls, vintage chandeliers, and handcrafted wood tables set the stage for up to 180 guests. A dramatic black travertine counter frames the open kitchen, featuring a brick oven and a custom-built hearth-on-wheels.
Seasonal Dining
James Beard Foundation–nominated and Michelin-recommended chef Clay Conley leads Stoke’s exclusive dinner series. Across eight monthly prix-fixe events during the 2025–26 season, he designs each menu around the harvest, showcasing hyper-local produce and livestock from the Rapiers’ working farm and other regional producers. Locally brewed beer and kombucha flow on tap alongside wine from the Rapiers’ family vineyard in Tuscany. Each evening highlights the freshest, most sustainable ingredients available.
Community Impact
Stoke’s mission reaches beyond the table. One hundred percent of profits from the dinner series support Buccan Provisions, a nonprofit committed to food security and justice, and advancing regenerative agriculture.
Efforts support local family-owned farms and the installation of community gardens, all which use organic practices and strengthen our food systems. Excess produce from the farm is distributed to families in need, while teaching gardens and no-till farming practices are being developed on site.
Even food waste from Conley’s Palm Beach restaurants is repurposed into Stoke’s composting program, returning nutrients to the soil for future harvests.
