Farm Table Dinner with Chef Vaughn Good

Cheese and Charcuterie with Chef Vaughn Good

Join us in welcoming Chef Vaughn Good back to the farm for a Farm Table Dinner. In past years he has wowed us with his cheese and charcuterie pairing classes, and we can’t wait to see what he does in five courses! Vaughn has always had a love for classic Southern and Midwestern cuisine. After attending the International Culinary Center (founded as the French Culinary Institute), he returned to the midwest to further his passion. He first gained attention for his marvelous meat centric butcher shop and restaurant in Lawrence, Hank Charcuterie. While Hank Charcuterie closed last year, it has allowed him to make way for his new restaurant on Kansas City’s Westside, Fox and Pearl, showcasing his delicious smoked and cured meat creations to the Kansas City audience. His menu is always seasonal, sourced from local farms and all his meats are butchered in house. This dinner will surely be a stunner!

Our Farm Table Dinners are unique, one of a kind, celebrations of the bounty of the seasons. Because the meals rely on ingredients that are sourced from what is fresh and seasonally available, the menus are not created until 1-2 weeks prior to the event. We know you will enjoy the surprise and delight offered by each meal, however we also understand that some individuals may have dietary restrictions. While we can’t guarantee that we can honor every request, we do promise to do our best. If you have additional questions about the dinners please see the FAQs about our Farm Table Dinner series or email alix@greendirtfarm.com.

Farm Table Dinner with Chef John Brogan

Chef John Brogan of Rye, is no stranger to Green Dirt Farm! He has worked alongside Megan and Colby Garrelts owners/chefs of both Rye and Bluestem at many Farm Table Dinners in the past and hosted his own Farm Table Dinner in 2017 (GDF team members will attest that it was one our favorite dinners of the year!) John’s career in the foodservice industry began at a seafood market in a town outside of Chicago when he was just 15 years old. He learned to butcher fish at the store and became a line cook at an area restaurant, just a year later. After high school, he wanted to get formal culinary training and attended Johnson and Wales in Charleston, S.C. There, he received an Associate Degree in the Culinary Arts and a Bachelor’s Degree in Foodservice Management. After several years working alongside James Beard award-winning chefs. Brogan returned to Chicago and worked at several highly-regarded establishments in the city, including Crofton on Wells. However, on a whim, he came to Kansas City and was smitten with the area. What began as a short weekend trip became a move westward to Kansas. In Kansas City, he worked for several restaurants, including 40 Sardines with James Beard award-winning Chef Debbie Gold. He later joined Megan and Colby Garrelts at Bluestem. Now, he has moved with them to their second restaurant, Rye. Brogan will tell you that Rye lets him go back to the Midwestern cuisine that he grew up with and loved. This is John’s second appearance in our line up of Farm Table Dinners. We are thrilled to welcome him back and excited to see what he will create for his five-course, one-night-only menu highlighting our lamb and award-winning cheese!

Our Farm Table Dinners are unique, one of a kind, dinners that reflect the bounty of the season. Because the meals rely on ingredients that are sourced from what is fresh and seasonally available, the menus are not created until 1-2 weeks prior to the event. We know you will enjoy the surprise and delight offered by each meal, however we also understand that some individuals may have dietary restrictions. While we can’t guarantee that we can honor every request, we do promise to do our best. If you have additional questions about the dinners please see the FAQs about our Farm Table Dinner series or email alix@greendirtfarm.com.

Farm Table Dinner with Chef Katee McLean

Join us in welcoming Chef Katee McLean, Owner and Executive Chef of the beloved KC restaurant Krokstrom Klubb, and her husband and restaurant manager, Josh Rogers for their first Farm Table Dinner at the farm! Krokstrom Klubb is an homage to Chef Katee’s family and Swedish heritage. Chef Katee’s Great Great Great Grandfather Anders Gustaf Krokstrom left Dalsland Sweden (Southern Sweden) in the early 1860’s for the United States. Anders and new bride Eve Krokstrom (Piersson) traveled the Midwest looking for a home, eventually settling in Elsmore, Kansas. Chef’s Great Grandmother Hazel Krokstrom and husband Edgar Starliper owned and operated a meat market in Elsmore Ks. specializing in sausages. Her father especially loved the red garlic sausages. All of this history and tradition has led to a restaurant and market featuring Scandinavian comfort food as well as mead, Aquavit and Scandinavian beers. And as an added historical bonus we’re delighted that Chef Katee will be joined by her husband, Josh Rogers, a former GDF team member. GDF regulars will recognize Josh from our farmer’s market booth, back in the day. We’re thrilled to be witness to Katee and Josh’s success and so excited to see how they incorporate our lamb and cheese into the Krokstrum Klubb style!

Our Farm Table Dinners are unique, one of a kind, celebrations of the bounty of the seasons. Because the meals rely on ingredients that are sourced from what is fresh and seasonally available, the menus are not created until 1-2 weeks prior to the event. We know you will enjoy the surprise and delight offered by each meal, however we also understand that some individuals may have dietary restrictions. While we can’t guarantee that we can honor every request, we do promise to do our best. If you have additional questions about the dinners please see the FAQs about our Farm Table Dinner series or email alix@greendirtfarm.com.

Farm Table Dinner with Chef Aram Reed

Farm Table Dinner with Chef Aram Reed

Chef Aram Reed will be visiting us again from his home base in Chicago where he specializes in private dining, cooking instruction and catering with an emphasis on fresh, quality ingredients and stunning presentations thoughtfully customized for every event. His passion for good food and good company, and his zest for life are reflected in his work both as a chef and cooking instructor. Chef Aram is known, not only for creating tantalizing and satisfying menus, but an overall experience that is truly memorable. We are thrilled to welcome Chef Aram to Green Dirt Farm for the second time. We know that he will produce an amazing celebration of the seasons!

Our Farm Table Dinners are unique, one of a kind, dinners that reflect the bounty of the season. Because the meals rely on ingredients that are sourced from what is fresh and seasonally available, the menus are not created until 1-2 weeks prior to the event. We know you will enjoy the surprise and delight offered by each meal, however we also understand that some individuals may have dietary restrictions. While we can’t guarantee that we can honor every request, we do promise to do our best. If you have additional questions about the dinners please see the FAQs about our Farm Table Dinner series or email alix@greendirtfarm.com.

Farm Table Dinner with Chef Michael Foust

Events at Green Dirt Farm

No stranger to farmhouse cuisine, Michael Foust has built his restaurants around it. This is the eighth appearance at Green Dirt Farm for the Executive Chef and owner of The Farmhouse and the new Black Sheep & Market. His farm-to-table ethos, tip-to-tail approach to cooking, and home-style restaurants in Kansas City’s historic River Market and on 39th Street are a perfect fit for our farm. We love how Michael couples his commitment to our local farming community with classically creative comfort foods of all types. His one-night-only dinners at GDF are always memorable culinary experiences sure to delight the senses. The beautiful pastoral hills of the Missouri River bluffs just north of the quaint town of Weston, MO serve as the perfect backdrop for the five-course meal of locally grown, harvested, foraged and produced ingredients. Michael shares our passion for fresh, seasonal food and we know you will too by the end of your meal.

Our Farm Table Dinners are unique, one of a kind, celebrations of the bounty of the seasons. Because the meals rely on ingredients that are sourced from what is fresh and seasonally available, the menus are not created until 1-2 weeks prior to the event. We know you will enjoy the surprise and delight offered by each meal, however we also understand that some individuals may have dietary restrictions. While we can’t guarantee that we can honor every request, we do promise to do our best. If you have additional questions about the dinners please see the FAQs about our Farm Table Dinner series or email alix@greendirtfarm.com.

Farm Table Dinner with Chef Martin Heuser

Farm Table Dinner with Chef Martin Heuser

When Martin and wife Katrin opened Affäre in 2012, the native Germans continued a long family tradition…almost 200 years long, in fact. The Heuser family has owned Im Steinhaus in Bonn for nearly two centuries, and it is there that Martin developed his love for cooking. Just one year after opening Affäre, Martin was named semi-finalist for the James Beard Award. Martin and Katrin have featured Green Dirt Farm products on their menus since the opening of their restaurant. We are ecstatic to welcome them back for their seventh appearance at our Farm Table Dinner series. Martin and Katrin never fail to delight and entice the palate during their five-course, one-night-only meal sourced from locally grown and produced fare. This exceptional and rare culinary experience will take place on our farm in the pastoral hills of the Missouri River bluffs just north of the quaint town of Weston, MO.

Our Farm Table Dinners are unique, one of a kind, celebrations of the bounty of the seasons. Because the meals rely on ingredients that are sourced from what is fresh and seasonally available, the menus are not created until 1-2 weeks prior to the event. We know you will enjoy the surprise and delight offered by each meal, however we also understand that some individuals may have dietary restrictions. While we can’t guarantee that we can honor every request, we do promise to do our best. If you have additional questions about the dinners please see the FAQs about our Farm Table Dinner series or email alix@greendirtfarm.com.

Farm Table Dinner with Chef Nick Martinkovic

We are so excited for Chef Nick Martinkovic from Weston’s own Noah’s Cupboard to join us for his first Farm Table Dinner this year! Noah’s Cupboard, a quaint 17 seat restaurant named after Martinkovic’s son, opened last year on Main Street and has been gaining a loyal following ever since. Martinkovic pulls from his many years of cooking at restaurants across the country to build his own menu that changes weekly and sources local ingredients from around Weston. His wife Andrea, who manages the service and administration of the restaurant, is a health and wellness coach and continues to run a yoga studio below the restaurant. You will find the food to be a thoughtful collaboration between the holistic healer and chef. We can’t wait to see how he applies our lamb and cheese to his unique style of cooking!

Our Farm Table Dinners are unique, one of a kind, celebrations of the bounty of the seasons. Because the meals rely on ingredients that are sourced from what is fresh and seasonally available, the menus are not created until 1-2 weeks prior to the event. We know you will enjoy the surprise and delight offered by each meal, however we also understand that some individuals may have dietary restrictions. While we can’t guarantee that we can honor every request, we do promise to do our best. If you have additional questions about the dinners please see the FAQs about our Farm Table Dinner series or email alix@greendirtfarm.com.

Farm Table Dinner with Chef Kara Anderson

We’re pleased to welcome back Chef Kara Anderson for another Farm Table Dinner. Kara has been cooking professionally for eight years. She grew up in a rural community where her family raised livestock and always had a large garden. Family time was mostly spent cooking meals together using things grown in their own backyard. Called by her childhood experience and her passion for cooking, she decided to quit her desk job and enroll in culinary school in 2010. Kara’s first job cooking in a professional kitchen was at The Carriage Club in Kansas City. She worked there for 2 years, moving up from Pantry Cook to Banquet Chef quickly. Upon graduation from the culinary program at The Art Institutes International-Kansas City, Kara opted to hone her craft in Portland, Oregon. Working as a line cook, then Sous Chef in kitchens in Portland, she was able to expand her culinary repertoire preparing dishes from the bounty of fresh produce and seafood available in the Pacific Northwest. In 2015, family brought Kara back to Kansas City where, (after a brief stint with Alex Pope at Cleaver & Cork), she became the Sous Chef at The Rieger. Now, after taking the position of Head Chef at The Sundry last fall, she’s excited to feature a farm-to-table menu with a large urban garden right next door. We cannot wait to see what Kara dreams up for this dinner. It’ll be an evening you won’t want to miss!

Our Farm Table Dinners are unique, one of a kind, celebrations of the bounty of the seasons. Because the meals rely on ingredients that are sourced from what is fresh and seasonally available, the menus are not created until 1-2 weeks prior to the event. We know you will enjoy the surprise and delight offered by each meal, however we also understand that some individuals may have dietary restrictions. While we can’t guarantee that we can honor every request, we do promise to do our best. If you have additional questions about the dinners please see the FAQs about our Farm Table Dinner series or email alix@greendirtfarm.com.

Farm Table Dinner with Chef Brandon Winn

Farm Table Dinner with Chef Brandon Winn

Brandon Winn, Executive Chef at the Webster House, Brandon returns for his ninth appearance at the farm this season and we’re thrilled to have him back. His thoughtful approach to ingredient selection always culminates in perfectly balanced menus. Brandon specializes in seasonal American cuisine. His ingredient-driven menus reflect his passion for locally produced, harvested, and grown ingredients. He believes the best-tasting food comes from local farmers who use sustainable harvesting and growing practices. The ultimate goal is to leave the land better than it was before. His ideals align with ours perfectly, making this a match made in farm to table heaven. Join us and Brandon in our beautiful, covered, barn located in the rolling pastoral hills of the Missouri River bluffs just 35 miles north of Kansas City for a dining experience that places you close to the source of your five-course meal.

Our Farm Table Dinners are unique, one of a kind, celebrations of the bounty of the seasons. Because the meals rely on ingredients that are sourced from what is fresh and seasonally available, the menus are not created until 1-2 weeks prior to the event. We know you will enjoy the surprise and delight offered by each meal, however we also understand that some individuals may have dietary restrictions. While we can’t guarantee that we can honor every request, we do promise to do our best. If you have additional questions about the dinners please see the FAQs about our Farm Table Dinner series or email alix@greendirtfarm.com.

Farm Table Dinner with Chef Joe West

Farm Table Dinner with Chef Joe West

Green Dirt is excited to welcome back Joe West to the farm, especially after the success of his latest project: revamping the historic Savoy Grill. At age 16, West started a career in the Kansas City culinary community at 40 Sardines, working under award-winning chefs, Michael Smith and Debbie Gold. He continued his culinary education by winning a full-tuition scholarship to Johnson & Wales University in Denver, CO, ultimately graduating on the dean’s list. The Kansas City native brings over 16 years of culinary experience to The Savoy, having previously worked as chef de cuisine at Bluestem, the 2-Michelin star Alex at Wynn Las Vegas, and the Cincinnatian Hotel as executive chef – which earned a AAA Four Diamond rating under his direction. After working in cities across the country, West returned to Kansas City as executive chef at Stock Hill, followed by the launch of Kusshi, his award-winning pop-up dining experience set in secret locations throughout Kansas City.

Inspired by the community’s reverence for The Savoy’s rich history, Joe showcases American classic cuisine, utilizing old world technique with the precision of modern day standards, and a focus on local ingredients – a true expression of both the chef and the seasons. Joe won the Iron Fork Competition in Cincinnati, and was named one of Eater’s Young Guns in 2014. In 2015, he went on to win 435 Magazine’s Best Supper Club award. West was a Feast Magazine Best Chef  nominee, and a National Finalist for the Ora King Awards in 2017.

Our Farm Table Dinners are unique, one of a kind, celebrations of the bounty of the seasons. Because the meals rely on ingredients that are sourced from what is fresh and seasonally available, the menus are not created until 1-2 weeks prior to the event. We know you will enjoy the surprise and delight offered by each meal, however we also understand that some individuals may have dietary restrictions. While we can’t guarantee that we can honor every request, we do promise to do our best.  If you have additional questions about the dinners please see the FAQs about our Farm Table Dinner series or email alix@greendirtfarm.com.