Chefs in the Garden
Join us as talented, local chefs dish up seasonal fare during these delicious dinner parties at the Growing Hope Center's urban farm in the heart of Ypsilanti! We had a great time last year, and we hope you'll join us for our 2014 series-- click on each date to buy tickets today!
- Sunday, September 21 5-8pm. Featuring Chefs Benjamin Meyer (Iridescence) and Kirk Robinson (Motor City Casino Hotel), with special drinks from Two James Spirits (Help us promote, get updates & see September's menu(!) on the facebook page!)
- Sunday, October 19 4-7pm. Featuring Chefs Brandon Johns (Grange Kitchen & Bar) and Heather Anne Leavitt (Sweet Heather Anne) (Help us promote & get updates on the facebook page!)
Tickets are $55 each or $100 for two (with extra discounts for a table of 6) and can be purchased online. Our first dinner this year sold out - space is limited, so reserve your spots early!
Proceeds benefit Growing Hope's work to help people improve their lives and communities through gardening and healthy food access.
Would you like to be on our host committee for one of these dinners? As a host, you help to develop a guest list and spread the word about the event to your friends & colleagues. You'll purchase your own ticket and recruit 3 others to also purchase tickets and join you at the event. Once there, your only job is to enjoy the event and make your guests and others feel welcome. Host committee helps to make it happen. Contact us at email@example.com to let us know if you'll help!
Sponsor Chefs in the Garden!
Sponsorship opportunities are also available for the September dinner. Levels are $250, $500, and $1000 and come with two complimentary tickets and recognition opportunities as included in the attached document at the bottom of this page. If you're interested please get in touch at firstname.lastname@example.org or fill out the form below.
Volunteer at Chefs in the Garden!
If you'd like to have a coveted volunteer spot at the event, we're happy to sign you up! Email us at email@example.com and let us know which date or dates you'd like to help with, or if you want to join our planning committee!
Our first dinner in August this year was a blast!
Chefs Silvio Medoro (Silvio's Organic Ristorante & Pizzeria) and Dan Vernia (Juicy Kitchen and Washtenaw Food Hub) delighted the crowd with dishes featuring the bold flavors of summer: an appetizer course of Silvio's signature flatbreads from the wood-fired oven, topped with garden fresh herbes, and a dynamic mix of summer produce, followed by a pasta course of hand-made pasta al trofie with pesto. Dinner was braised beef "Dolceforte" with roasted tomatoes, cippolini onions, poblano peppers, red wine and chocolate. It was served with garden herb polenta and sauteed greens. For the vegetarians there was roasted Brinery tempeh in a heirloom tomato sauce. Dessert was biscotti with strawberry gelato!