Enjoy great food and drink amidst our blossoming urban farm to benefit Growing Hope! Our signature dinner on the farm series has a stellar line-up this year, and we’re so excited to welcome guests for three evenings of fabulous farm-to-table dining. Guests will enjoy a gourmet farm-to-table meal prepared by celebrated regional chefs, delicious beer and wines, and show-stopping desserts. Take in the beauty of late summer and early fall on our working urban farm in the heart of Ypsilanti! Tickets are $55 each, or two for $100, with special discounts for tables of 6, or when you buy tickets to all three dinners. These special events do sell out, so be sure to get your tickets while they’re available. Read on for the delicious details!

Our August dinner featured accomplished Chef James Wilhelm of Black Pearl Ann Arbor, who used a selection of microgreens from Black Pearl Gardens, as well as produce from Growing Hope’s urban farm. Chef James brought his signature creativity to this dinner, with an emphasis on food that’s fresh, in season, and delicious!

September’s dinner features The Washtenaw Food Hub All Stars! Chef Dan Vernia, Silvio Medoro, and friends will be creating a spectacular heritage meal using historical recipes and amazing local food from Tantre Farm, Washtenaw Food Hub, The Brinery, Locavorious, and Starr Valley Farm. Also, there will be a special beer pairing from Witch’s Hat Brewery available with each course. This unique meal is not to be missed! Tickets here.
Here’s the menu:
Passed during reception: Sparkling N/A Shrub with peach and lavender infused cider vinegar,
Brick oven “Anadama” flatbreads,
Curried ratatouille with tomato mint sauce,
Chicken tagine with spinach & green olives,
Smoked whitefish with herb Farm cheese and pickled onion
First course: Spaghetti à la Matriciana with guanciale
Salad: Cardinal salad with roasted roots & kvass gelée, served over fall greens with mushroom aioli
Entrée: Corned beef & sauerkraut stuffed Swiss chard (tempeh option available) over adzuki bean and kabocha squash sagamite (Native American-style polenta) with tomato chutney and beef glace
Dessert: Peach & rhubarb custard with excursion cookie & marinated seasonal fruit

October’s dinner features celebrated local Chef Brandon Johns of Grange Kitchen & Bar, with spectacular desserts from Sweet Heather Anne. This team has wowed our guests for the last several years, and we’re so excited to have them return! Joining them this year will be Nicholas Burzzano, the 12-year-old winner of Chopped Junior, who has been mentored by Chef Brandon for over two years. Tickets here.

See you on the farm!
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