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. 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, 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!

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.

*Green Dirt Farm dinners are one of a kind meals created around products made on our farm, (artisan cheese and humanely raised lamb meat) as well as other local seasonal small farm products.  Because of our unique focus on specific ingredients for each menu, we cannot guarantee menu adjustments or exceptions for dietary restrictions. Requests or questions regarding dietary restrictions must be emailed and approved prior to purchase.*

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 Ryan Williams

We are so excited to welcome another member of the Rye team to Green Dirt this year – Executive Chef Ryan Williams! As a Kansas City native, he grew up working at restaurants in high school and quickly moved back to the kitchen to begin cooking. After high school Ryan went to JCCC and graduated from the Culinary program while doing his apprenticeship at Mission Hills Country Club under Chef Eugene Deming. Upon completing the Culinary program Ryan moved up to Sous Chef at the club for the next two years. After leaving Mission Hills he worked at a few of Kansas Cities smaller restaurants including Starker’s Reserve under Chef John McClure. While working at Starker’s Ryan began staging for Colby and Megan Garrelts at their James Beard Award Winning restaurant Bluestem. He quickly decided that is where he wanted to work and started as a line cook in 2009. In 2010 Ryan moved up to the role of Sous Chef and worked alongside Chef De Cuisine Joe West. When the Garrelts were ready to open their next venture Rye in December of 2012 Ryan quickly signed on as the Executive Sous Chef working with Executive Chef John Brogan to open and shape the now long running local focused restaurant. In the summer of 2017 Ryan took over as Executive Chef of Rye Leawood and has been running food operations there with the Garrelts ever since.

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.

*Green Dirt Farm dinners are one of a kind meals created around products made on our farm, (artisan cheese and humanely raised lamb meat) as well as other local seasonal small farm products.  Because of our unique focus on specific ingredients for each menu, we cannot guarantee menu adjustments or exceptions for dietary restrictions. Requests or questions regarding dietary restrictions must be emailed and approved prior to purchase.*

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 tenth 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.

*Green Dirt Farm dinners are one of a kind meals created around products made on our farm, (artisan cheese and humanely raised lamb meat) as well as other local seasonal small farm products.  Because of our unique focus on specific ingredients for each menu, we cannot guarantee menu adjustments or exceptions for dietary restrictions. Requests or questions regarding dietary restrictions must be emailed and approved prior to purchase.*

If you have additional questions about the dinners please see the FAQs about our Farm Table Dinner series or email alix@greendirtfarm.com.

City Barrel Beer Dinner with Chef Ben Wood

Photo of Benjamin Wood | Green Dirt Farm

Have you always wanted to come to one of our elegant Farm Table Dinners, but wine isn’t your thing? Join us for our very first beer dinner featuring City Barrel Brewing Company! Their Executive Chef Ben Wood will be whipping up five delicious courses while Co-Founder and Beer Director Grant Waner will be on hand to pour the perfectly paired beers. City Barrel, which opened in The Crossroads last winter, is known for their elevated food, long-aged sours, bold IPA’s and unique wild ales. This surely won’t be your average beer dinner!

Chef Ben Wood started his cooking career at the age of 16 in gastropubs, country clubs, small Italian restaurants in upstate New York before landing an opening chef role at Biaggi’s Ristorante Italiano. From there he moved to Kansas City, where he fell in love with local cuisine and found passion for cooking with local native ingredients. He soon became the Sous Chef at The Kauffman Center for the Performing Arts and helped to start the pre-performance dining experience and cater large dinners alongside local chefs. Not long after that he took on his first Executive Chef role at The Corner Restaurant in Westport. While at The Corner they were named best Brunch in Kansas City by the Pitch 2. He then found a home at City Barrel Brewing Company + Kitchen where he continues to work with local businesses and farmers to create an amazing dining experience in Brewers Alley.

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.

*Green Dirt Farm dinners are one of a kind meals created around products made on our farm, (artisan cheese and humanely raised lamb meat) as well as other local seasonal small farm products.  Because of our unique focus on specific ingredients for each menu, we cannot guarantee menu adjustments or exceptions for dietary restrictions. Requests or questions regarding dietary restrictions must be emailed and approved prior to purchase.*

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 second Farm Table Dinner this year! Noah’s Cupboard, a quaint 17 seat restaurant named after Martinkovic’s son, opened in 2018 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.

*Green Dirt Farm dinners are one of a kind meals created around products made on our farm, (artisan cheese and humanely raised lamb meat) as well as other local seasonal small farm products.  Because of our unique focus on specific ingredients for each menu, we cannot guarantee menu adjustments or exceptions for dietary restrictions. Requests or questions regarding dietary restrictions must be emailed and approved prior to purchase.*

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! 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.

*Green Dirt Farm dinners are one of a kind meals created around products made on our farm, (artisan cheese and humanely raised lamb meat) as well as other local seasonal small farm products.  Because of our unique focus on specific ingredients for each menu, we cannot guarantee menu adjustments or exceptions for dietary restrictions. Requests or questions regarding dietary restrictions must be emailed and approved prior to purchase.*

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 Ted Habiger

Farm Table Dinner with Chef Ted Habiger

Chef Ted Habiger of Room 39 in Midtown has been a strong supporter of the farm from the beginning, utilizing our grass-fed lamb and sheep’s milk cheeses on his restaurant menu. As Owner and Executive Chef of Room 39, Ted combines seasonal ingredients and exceptional value with a warm atmosphere and friendly service. Room 39 has become a fixture in Kansas City for breakfast, lunch and dinner. Ted has been an experimenter and innovator in the Kansas City Restaurant world for many years including his microbrewery in the East Crossroads, Brewery Emperial. You can understand why we’re especially grateful to him for his unflagging support this year and we’re honored to continue our long-standing tradition by opening our series of dinners at the farm with Ted as he prepares a delicious and creative one-night-only meal featuring local ingredients and Green Dirt Farm’s lamb and cheeses.

*Green Dirt Farm dinners are one of a kind meals created around products made on our farm, (artisan cheese and humanely raised lamb meat) as well as other local seasonal small farm products.  Because of our unique focus on specific ingredients for each menu, we cannot guarantee menu adjustments or exceptions for dietary restrictions. Requests or questions regarding dietary restrictions must be emailed and approved prior to purchase.*

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 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.