Chef-In-Residence Program

In 2019, we will work closely with four chefs and three beverage crafters as a collaborative exchange in our edible landscape, The Heartland Harvest Garden. The chefs will present an educational experience, dinner or culinary program using produce straight from our Gardens— and in exchange, they will receive a weekly or monthly of Powell Gardens produce for use in their establishments.

Read on for additional information about what inspires these chef-in-residence partners. The content below tells the story of what inspires our 2019 culinary partners and the growing themes in our Heartland Harvest Garden: Global Flavors, Fermentation Field, Seed-to-Plate Education, and Farm-to-Table.

Global Flavors Garden

A variety of plants from around the world can be found in our Global Flavors Garden. Chef Anourom Thomson captures the flavors of his culture by cooking with ingredients found in his home country.

Seed-to-Plate Education Garden

Our Seed-to-Plate Garden works to educate us on how food ends up on the plate. Chef Bob Brassard teaches his students to grow their own ingredients and use it to develop a final product.

Fermentation Field

Our fermentation garden gives a real sense of what goes directly into the alcohol. Crane Brewing Company produces their beer to incorporate natural flavors by using what’s in the garden.

Farm-to-Table Chef's Garden

Farm-to-table pushes to serve people with wholesome food directly from the garden. Chef Michael Foust promotes farm-to-table by providing his customers with fresh, healthier options.

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.