We're back for another season of celebrating the chefs and growers who nourish our local food system! The KGD Farm Dinner Series is an invitation for members of the Garden Resource Program to connect with each other and Keep Growing Detroit Farm over a family style meal made with fresh and flavorful seasonal produce. This year we've paired chefs who approach hospitality through storytelling, identity, and belonging. We'll hear more about these themes from the chefs at each dinner.
TICKETS
This dinner is for members of the Garden Resource Program growing in Detroit, Highland Park, and/or Hamtramck. The actual cost of one dinner ticket is $110. Tickets are on a pay-what-you-can sliding scale of $25-$250 per ticket so that the series can be accessible to all GRP members. Multiple tickets must be purchased seperately. Tickets are available on a first-come first-served basis. If you would like to purchase a ticket offline via cash or check, please email lola@keepgrowingdetroit.org to arrange a time to complete your purchase. We know each dinner will be delicious and it's hard to choose! However, because space is limited, please limit two dinners per GRP member for this season. Check out the rest of the KGD Farm Dinner Series.
We're kicking off the series with a summer solstice supper with Afro-Caribbean fare by Reniel Billips (Flavors of Jamaica) and Shanel DeWalt (Make Food Not Waste).
CHEFS
Chef Reniel Billups is the executive chef and owner of Flavors of Jamaica restaurant and Irie Occasions LLC. Originally from Jamaica, Chef Reniel enjoys what she refers to as "playing with her food" and showcases her love of playing with food through her Caribbean twist on non-Caribbean dishes from around the world.
Chef Shanel DeWalt is an award-winning culinary force to be reckoned with from the eastside of Detroit who specializes in creating flavor forward dishes with seasonal ingredients. Chef DeWalt quickly gained a name for herself as the owner and executive chef of recently closed Divine Indulgence Personal Chef Services, LLC, a high-quality culinary establishment that specialized in providing professionally trained chefs for private in-home meal preparation, event catering, cooking classes, meal planning, and more. Chef DeWalt currently serves as a culinary preservationist for Make Food Not Waste, an upcycling kitchen on Detroit’s eastside that takes rescued ingredients from farmers, grocery stores, and local food distributors to create delicious, nutritious, and complete meals for the community.
MENU (subject to change)
Sorrel infused moscow mule
Good Ole Biscuit w/ fermented garlic, black cumin honey, and chive blossom butter
Strawberry and grilled beet salad in a cucumber nest w/ candied pepitas and strawberry & hibiscus infused vinaigrette
Smoked mushrooms w/ piri piri pomegrante molasses BBQ glaze, bitter greens, and cassava Grits
Palate cleansing Jamaican ginger beer sorbet
Jamaican rum cake w/ strawberry coulis and a dollop of Tito's infused whipped cream