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, July 10, 6-8p with Josmine Evans

• Nashville hot Fried green tomato sliders w/ okra fries, watermelon pickle, carrot slaw

• Marinated Squash&Cucumber salad

• Chicken feet w/ grilled green onion

• Fish and grits: fried smelt (or mushroom), braised greens, pepper sauce, grits

• Watermelon w/ honey, lime, ginger syrup & candied lemon balm

I’m JOSMINE and I am a land steward with theJOYproject and a culinary Culturist and cook with Indigo Culinary Co. What started as a personal experiment in exploring and affirming my individual identity through the recipes and foodways of my immediate families has lead me on a perpetuitous act of Sankofa, rediscovering, remembering and recording the lives of our collective ancestors through their/our foodways. Over the past several years I have been traveling around the African Atlantic, reading, feeling, dancing, singing, conjuring, and eating my way through what has become an expansive collection of experiences, information and stories.