Missouri Barn Dinners

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Missouri Barn Beer Dinner with
Chef Michael Foust

Sunday, August 18, 5-9 p.m.

Enjoy garden bounty and brews at the Missouri Barn with Chef Michael Foust of Black Sheep + Market. Join Chef Foust, the featured chef-in-residence in our Farm-to-Table garden, for a welcome cocktail and a chat about the farm-to-table movement, then enjoy a
three-course, family-style meal using Powell Gardens-grown vegetables and local meats prepared over open flame. The meal will feature beer pairings presented by Michael Crane of Crane Brewing, a brewer-in-residence in our Fermentation Field. He will be joined by “gypsy brewer” Rodney Beagle who has brewed a Lemon Grisette, with fresh lemon balm harvested from the Fermentation Field and real lemon peel.

A Grisette is an extremely rustic, old Belgian style of ale originally brewed for the miners to have as sustenance and refreshment during and after working their shifts. It is light straw in color with a frothy white head. It will be fermented with a combination of both French and Belgian farmhouse yeast so the esters and phenol profile will be similar to that of a Saison. The strength of the beer will be close to 4% giving it a crisp, tart, light, refreshing and slightly lemony flavor.  Your host for this unique experience is Jill Silva, culinary specialist and food writer, owner of Jill Silva Food.

$75/per person (members less 10%)

REGISTER HERE

Missouri Barn Dinner with
Chef Anourom Thomson

Sunday, September 29, 5-9 p.m.
5:00-5:30 p.m. cocktails
5:30 p.m. horticulturist chat
6:00 p.m. dinner is served buffet style

Powell Gardens’ “Global Flavors” chef-in-residence Anourom Thomson of Anousone’s Laotian cuisine is teaming up with Tyler Harp of Harp Barbecue, for one of the hottest East-Meets-Midwest barbecue tickets in Kansas City! Enjoy barbecue meats, grilled vegetables from the garden and steamed buns or sticky rice. You’ll also receive a welcome cocktail by Josh Rogers of Krokstrom Klubb featuring Laotian spirits and Asian-inspired sangria plus a special dessert. Please reserve your spaces by September 26. Your host for this unique experience is Jill Silva, culinary specialist and food writer, owner of Jill Silva Food.

$75/per person (members less 10%)

REGISTER HERE