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Instead of franchising their famous , co-founders Ari Weinzweig and Paul Saginaw opened a “pathway to partnership” for aspiring entrepreneurs. They dreamed of a collection of unique businesses, run by passionate managing partners, under the Zingerman’s umbrella. Among their 10 unique enterprises is Cornman Farms, an events venue in Dexter run by Tabitha Mason and Kieron Hales.

Mason was previously the service steward for the Zingerman’s organization, then manager of in Ann Arbor. Hales is a U.K.-born, world-renowned culinarian who’s cooked in 27 countries, in Michelin-starred restaurants, and for the British royal family and three U.S. presidents. Mason and Hales became managing partners of Cornman Farms in 2014, now celebrating its 10th anniversary.

The property is an expansive, 27-acre working farm on rolling green countryside. Events are housed in the historic farmhouse, in the big red barn, or on the grounds. This serene, idyllic space feels off-the-grid, yet it’s only minutes from downtown Dexter and about 10 miles from Ann Arbor.

In July, I met with Mason at Cornman Farms, where she explained the farm’s evolution, its big accomplishments, and the lessons learned. With the team’s clear vision for the future, the next decade is looking even brighter than the last.

Your celebration began in May. Will there be other events throughout the year?

Yes, we started on May 16, the anniversary of our first event, but plan to have events all year. We’ll do something next in the fall.

What is one of your greatest accomplishments?

It strikes me that in 2014, same-sex marriage wasn’t legal in Michigan. We still get calls with long pauses before asking if we perform same-sex marriages, which is heartbreaking. We work hard to inform people that anyone is welcome to get married here and that you’re important to us. It’s incredibly humbling to be part of that story, which we never take for granted.

Did any challenges come with unexpected upsides?

The pandemic hit the year we expected to be profitable, which was devastating. But our staff all chose to stay and work, which got items into our online retail store. I also worked on securing private-label wines, and now we feature sparkling white and rosé made in California’s Lodi region.

How do you combine your strengths to meet the needs of guests?

Our differences make us good partners. Kieron is the idea generator, with a million ideas. I’m about operations, systems, and structure. We’re both important, because without me, it could quickly become chaos. Without him, we’d still be doing the same things because I prefer to stay in my comfort zone.

Tell me about your weddings?

We do intimate elopements for two to larger parties of 75. Our packages include the venue, planning, food, service staff, photographer, officiant, flowers, and a Zingerman’s wedding cake.

What else is going on here?

There’s private dining, corporate events, fundraisers, off-site catering, and an online gift shop. We also have pop-up food events, craft cocktail classes, wine dinners, and a summer camp.

Will you do anything differently in the next 10 years?

We want to focus on smaller weddings, 40 people or less, and really get to know the couple. We know limited budgets aren’t why couples choose a smaller wedding — it’s for the unique experience. The smaller events are less weather-dependent, offer more control over the elements, and help us better serve every guest

This story originally appeared in the September 2024 issue of ������ϲ�ͼ������ magazine. To read more, pick up a copy of ������ϲ�ͼ������ at a local retail outlet. Our will be available on Sept. 6.