Chef-In-Residence Program

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Chef-in-Residence Program

Powell Gardens has worked with top area chefs to host barn dinners in the Heartland Harvest Garden for several years, but this season, we are putting a new spin on our culinary offerings. The goal is to deepen our relationships with select culinary and beverage experts to better showcase their creativity and connect their story to the gardens.

In 2018, we hosted 14 culinary events that reflected the farm-to-table philosophy and the use of local, garden-grown ingredients. We started sharing information about the Heartland Harvest Garden at these events to show how chefs are inspired by featured ingredients grown by our expert horticulture staff.  

Now we are expanding this story by framing our culinary offerings under the umbrella of a “chef-in-residence program.” We will work closely with four chefs and three beverage crafters as a collaborative exchange—they will present an educational experience, event, or ideas for using Powell Gardens produce to the public — for a weekly or monthly Powell Gardens CSA box crafted just for them.

We will present twelve to fourteen culinary experiences for the public. In February, Chef Robert Brassard and the culinary expertise of the Broadmoor Bistro and Shawnee Mission School District Culinary Arts program hosted a “Soup’s On” workshop in Kansas City, in which each participant made and took home five quarts of soup and recipes to make more. Chef Brassard and company also hosted the traditional Wassail dinner at Powell Gardens. Chef Renee Kelly and some of her hand-crafted bites are a featured culinary component of the April 6 Frida Style event.  

Be sure not to miss the day-long fun of Fungi and Fermentation May 4 in the Heartland Harvest Garden. We will spotlight the expertise of chef Anourom Thomson, who will demonstrate how to prepare fermented greens and padek (Asian fish sauce.) You’ll also be able to taste hand-crafted beers from Crane Brewing (and much more!).

The public CSA program is taking a break this growing season, but the produce Powell Gardens grows in the Heartland Harvest Garden is still available to the public through the artistry of these select local experts. One of the best ways to get a taste is to patronize their restaurant or food truck or sign up to take part in one of our 2019 culinary experiences.

Look for additional information about what inspires these chef-in-residence partners on four new interpretive panels at Powell Gardens in the Villandry of the Heartland Harvest Gardens. The text panels tell the story of our 2019 growing themes: Global Flavors, Fermentation Field, Seed to Plate Education, and Farm to Table.

Partners

 

Robert Brassard, Broadmoor Bistro and Shawnee Mission Culinary Arts Program; chef Michael Foust, Farmhouse and Black Sheep + Market; Renee Kelly, area chef and TV personality; Anourom Thomson, Anousone’s Mobile Cuisine; Tom’s Town Distilling Co.; Till Vodka; Crane Brewing Co.; and Boozy Botanicals.