PLEASE NOTE this dinner series is only for members of the Garden Resource Program

We know each dinner will be delicious and it's hard to choose! However, because space is limited, please limit one dinner per GRP member. Tickets are on a pay-what-you-can sliding cale of $10-$100.

Our June, July, and August dinners at KGD Farm are inspired by a recent culinary history tour of Cameroon with Roots to Glory Tours and Chef Michael Twitty. Chefs Jermond Booze (June), Josmine Evans (July), and Ederique Goudia & Kenyatta Ashford (August) will share their experiences in West Africa with us through story, music, and food. Courses will be vegetable forward, highlighting Detroit's abundant agricultural landscape.

Menus are subject to change based on availability of seasonal produce.

Monday, August 14, 6-8p with Ederique Goudia & Kenyatta Ashford (menu TBA)

Beyond her ability to create delicious and culturally significant food, chef activist and consultant, Ederique “Chef E” Goudia, is committed to the community, health, and sustainability of our food system. This is evident through her recent work with local non-profits FoodLab Detroit, Detroit Food Academy, and Make Food Not Waste. Throughout her long standing career in the restaurant industry, she has also been a fierce advocate for child nutrition, food waste, food insecurity, small business support, increased minimum wage and mental health support for hospitality workers.

Chef Kenyatta Ashford grew up in the Algiers neighborhood of New Orleans. As a child, he discovered that food had the power to nourish people and facilitate opportunities to bring them together. He fondly recalls sitting with his six siblings at a table set by his mother, Sharon, which taught him the blessing of using food to warm the bellies and souls of people. The lessons he learned at his childhood dinner table inform his work as a chef and owner of Neutral Ground in Chattanooga, Tennessee.