$25 – $70

Fruits of Our Labor Dinner Series

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Location

Keep Growing Detroit Farm

1850 Erskine St

Detroit, MI 48207

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Refund Policy

Refunds up to 7 days before event

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As Detroiters challenge the status quo of the food system, women in our food system are in many ways responsible for turning the tide, or at least the start of one. Women and non binary chefs & farmers in Detroit have stepped up to lead the way forward to an equitable local food system and we're proud that in Detroit, and outside of Detroit, they are being recognized for the leadership they're exhibiting along the way.

It's for this reason that FoodLab Detroit & Keep Growing Detroit are partnering to host the four-part "Fruits of Our Labor" dinner series to bring together an outstanding group of women chefs and farmers that are leveraging their talent to deepen their impact in changing Detroit's local food system. The dinners will take place on the fourth Thursday of June, July, August, and September 2019 at the Keep Growing Detroit Farm in the Eastern Market District.

Participating Chefs and Farmers

Chef Alison Heeres of Coriander Kitchen & Farm, Chef Bee of Sisters on a Roll Catering, Chef Bekah Galang of Avalon International Breads, Chef Brittiany Peeler of Relish Catering, Farmer Carolyn Leadley of Rising Pheasant Farm, Farmer Deana Wojcik of Mushroom Factory, Chef Deveri Gifford of Brooklyn Street Local, Farmer Diane Hoye of Ohana Farms, Chef Ederique Goudia of Gabriel Hall, Farmer Emily Staugaitis of Bandhu Gardens, Farmer Gwen Meyers of Scott Street Farm, Farmer Erin Cole of Nurturing Our Seeds Farm, Chef Jessi Patuano of Folk, Chef Kate Williams of Lady of the House, Chef Kiki Louya of Folk, Chef Le'Genevieve Squires of Relish Catering, Chef Lea Addington of LIT Vegan Kitchen, Farmer Leah McCullough of Lawn Gone, Chef Meiko Krishok of Guerrilla Food, Chef Nezaa Bandele of Paradise Natural Foods, Chef Olivia Hubert of Brother Nature, Chef Reniel Billups of Irie Occasions, Chef Rohani Foulkes of Folk, Chef Sarah Welch of Marrow, Chef Warda Bouguettaya of Warda Patisserie, and Chef Zee Ford of Folk.

Dinner Details

Thursday, August 22nd from 6-8pm

The third dinner in our series will be prepared by chefs Deveri Gifford, Jessi Patuano, Kate Williams, Kiki Louya, Nezaa Bandele, and Rohani Foulkes, with farmers Erin Cole and Diane Hoye. Their menu theme is Commensality: The Practice of Eating Together. Here's what's on the menu:

First Course: Garlic Tear n Share
Second Course: Three Sisters Salad
Third Course: Heirloom Tomato Tart w/ Caramelized Fennel & Garlic Bread Crumbs
Fourth Course: Mama Nezaa's Lasagna
Dessert: Kohlrabi Leaf Ice Cream w/ Pie
Drink: Mint Lemonade

Details for the final dinner in September will be shared soon!

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Date and Time

Location

Keep Growing Detroit Farm

1850 Erskine St

Detroit, MI 48207

View Map

Refund Policy

Refunds up to 7 days before event

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