Under a Harvest Moon: At Home!
Sunday, September 27, 2020
Thank you for your interest in Under a Harvest Moon at Home! Tickets are sold out. To make a donation, please click the link below.
If you would like to be added to our waitlist for this year’s event, email Hali Mieser at firstname.lastname@example.org. Be sure to check in for next years Under a Harvest Moon to reserve your spot!
IMPORTANT COVD-19 UPDATE: After careful consideration, we have decided to bring Powell Gardens to YOU for our annual fall fundraiser, Under a Harvest Moon, through combined virtual event and take-home gourmet picnic dinner. While the details have changed (see below), the spirit and purpose remain the same! Thank you for your understanding and continued support.
This year, we hope you will join us to celebrate and support Powell Gardens from the comfort of your own garden, terrace, or green space with a gourmet picnic dinner that will now be “take-out” instead of “dine-in.” Guests will provide the setting and Powell Gardens will provide the meal!
Dinner Baskets – prepared by four of Kansas City’s most talented chefs (listed below) and showcasing produce from Powell Gardens’ own Heartland Harvest Garden – will be available to ticket holders for curbside pick-up from 4 – 6 p.m. on Sunday, September 27.
Guests may choose to pick-up from either the Ewing and Muriel Kauffman Memorial Garden (4800 Rockhill Rd, Kansas City, MO 64110) or from Paradise Park (1021 NE Colbern Road, Lee’s Summit MO 64086). Delivery available for $15 (must be paid via debit/credit card at the time of indication).
We invite you to take the meal home to enjoy on your own, or, consider arranging a small socially distanced gathering with others.
Under a Harvest Moon Picnic Menu*
Cocktail (Bar Manager Loo)
Pear-infused bourbon with housemade sake vermouth, tomato, cucumber, lemon, mint, and lavender bitters
Amuse Bouche (Chef Liberda)
Kanom Tian: Steamed glutinous rice dumplings with ground pork, peanut, garlic and palm sugar, in a banana leaf
Gra Bong Tord: Northern Thai-style coconut curry tempura with sweet potato, carrot, fennel, Seminole pumpkin and turnip
Hor Mok: Jumbo lump crab curry custard tart with Thai basil, lemon basil, makrut lime leaf, and sweet pepper
First Course (Chef Mullins)
Smoked and whipped Missouri Rainbow Trout with wild plum jam, pickled wild alliums and cattail, and spiced lavosh
Main Course (Chef Foust)
Chicken-fried quail with roasted fall root vegetables, fermented pepper hot sauce, and pickled watermelon rind
Dessert (Chef Comer)
Brown butter tart with fresh figs, cherry fluid gel, lemon curd and blossoms
*May be subject to change
In the week leading up to the event, enjoy special virtual content on your own schedule.
- Listen to a podcast featuring interviews with our chef partners.
- Watch a short video highlighting Powell Gardens’ mission and beautiful Midwest landscape.
- Enjoy a playlist of songs selected by each of our four chefs (their favorite cooking music!).
Also: enter to win one-of-a-kind experiences or to help fund specific Garden needs. And tag and share photos of the evening using #uhm2020 and #picnicforpowellgardens to connect with one another from wherever we are.
Sponsors and Hosts of Under a Harvest Moon provide key funding for the myriad exhibitions, activities, and education programs offered at the Gardens. Thank you for your consideration and for any contribution you are able to make in these extraordinary times.
For questions please contact Hali Mieser, Coordinator of Development Events at email@example.com or 816-697-2600 x207.
Lon and Marcia Lane
Stewart and Emily Lane
Originally from Malaysia, Loo plays a significant role in bringing beautiful cocktails to the Kansas City beverage scene. Through his current position as bar manager at Waldo Thai, and previous positions as bar manager and head bartender at several local cocktail bars, Loo cultivates extensive knowledge in spirits, cocktails, and service. Known for his creativity and hospitality, he prides himself on precision and technique. Loo is the Midwest regional winner for the Woodford Manhattan Experience in 2017 and the winner of Omaha Pour Perfect Plymouth Gin Cocktail Competition in 2018.
Born in Lampang, Northern Thailand, Liberda earned a Bachelor of Science in Nursing at Mahidol University in Thailand before immigrating to the United States in 1998. After falling in love with her now-husband Teddy Liberda, former owner of the Thai Place Restaurant chain, she gave up her nursing career to enter the culinary profession. She helped Teddy open eight restaurants. Her passion for food led her to work at Cerner as the International Station Chef, where she cooked inspired international-themed cuisine for more than 500 patrons a day. Without formal training, Liberda acquired her skills by watching and cooking homey dishes alongside her mother. At Waldo Thai, Liberda’s menu focuses on home-cook style traditional Northern Thai cuisine.
Raised in the Kansas City area, Mullins has worked in many local kitchens, including Gram & Dun, The Nelson Atkins Museum of Art, and Bluestem. Aiming to uphold ethically driven and environmentally sustainable kitchen practices, Mullins works tirelessly to cultivate and maintain strong relationships with local farmers and purveyors throughout the region. Creating seasonal menus that combine the worlds of contemporary art and cuisine, he and his team collaborate to use every single ingredient to its fullest, challenge all the senses, and continually reinvent classic foods in simple but elegant dishes.
In 2009, Foust opened The Farmhouse in the River Market, pioneering the city’s burgeoning farm-to-table movement. After selling The Farmhouse in 2019, Foust opened Black Sheep on Kansas City’s 39th Street, where he continues his tradition of showcasing local farmers, produce and food artisans in from-scratch menus. Foust pivoted his restaurant during the 2020 pandemic to Black Sheep Community Kitchen and Market, a donation model where he and his team served more than 16,400 hot meals to those in need. An important voice in the city’s culinary philanthropic community, Foust works with many local nonprofits. He is the Primary Catering Chef at Powell Gardens, using ingredients from the Heartland Harvest Garden, Powell Gardens’ edible landscape.
A Kansas City native, Comer oversees all culinary operations for The Dining Experience and for events at the venue. Infusing her cuisine with seasonal ingredients and fresh products, Comer creates dishes rooted in classic French technique and embellished with modern twists. Her background includes time with Bluestem, Justus Drugstore, 40 Sardines, Trezo Mare, Trezo Vino, and Treat America. A graduate of the University of Missouri-Kansas City Conservatory of Music and Dance, Comer holds an A.O.S. in Culinary Arts and a Le Cordon Bleu Diploma from The California School of Culinary Arts. In 2018, she won Chef of the Year from the Greater Kansas City Restaurant Association, and she is a member of the Kansas City Chapter of Les Dames d’Escoffier.
Jill Silva is best-known as an award-winning food journalist and the food editor for The Kansas City Star for more than two decades. In 2004, she received a James Beard Award, considered an industry Oscar. She also has won numerous writing and editing awards from the Association of Food Journalists. She was featured in the “Best Food Writing” volumes for 2008 and 2011. She is a past president of the Association of Food Journalists and a member of Les Dames d’Escoffier. When not working with Kansas City public relations guru Kimberly Stern, her teammate in Silva + Stern, she co-hosts the Chew Diligence Podcast with Action 41 News morning anchor Lindsay Shively, named by IN Kansas City Magazine as a top-5 podcast, and writes for KCPT’s Flatland.
Kimberly Winter Stern is an award-winning storyteller with 31 years of writing, editorial and public relations expertise. She served as managing editor of 435 Magazine
(now Kansas City Magazine) and editor in chief of KC Magazine and wrote for KC Homes & Gardens, KANSAS! magazine, Better Homes and Gardens and The Kansas
City Star, among others. For 11 years she executive produced and co-hosted LIVE! From Jasper’s Kitchen Radio. Currently Kimberly handles a blue-chip communications and public relations client list in the areas of food, lifestyle, healthcare and upscale home building. She works with James Beard Award-winning writer and former Kansas City Star food editor Jill Silva on communications and PR for high-profile restaurants and food artisan accounts. She is a board member of Slow Food Kansas City and the
Unicorn Theatre and a member Society of Features Journalism, Les Dames d’ Escoffier and No Kid Hungry.
Thank you to our 2020 Sponsors!
Ford and Diane Brent
Nick and Mary Ann Powell
Perry and Kathy Atha
Peter and Lynne Brown
Terry Christenberry and Ann Mesle
Daniel and Anne Durrie
Ewing Marion Kauffman Foundation
Tom and Ann Isenberg
Muriel McBrien Kauffman Foundation
Jay and Cindy Longbottom
Prairie Capital Management
George and Wendy Powell
Dennis and Annette Young
Leo and Bobi Hallak
Ed and Cindy Bartak
Cameron and Newell Brookfield
Shannon and Amy Eckhoff
The DeBruce Foundation – Paul and Linda DeBruce
Brian and Karen Divelbiss
Bob and Marlese Gourley
Jim and Ann Houx
Robert and Jeanie Latz
John and Daisy MacDonald
Tom and Jean McDonnell
Duncan and Sally McEntyre
Bruce and Becky Monke
Bruce and Liz Pendleton
David and Anne Riker Powell
Peter and Cappy Powell
Charles and Lisa Schellhorn
Tuck and Susan Spaulding
Paul and Liz Uhlmann
Rick and Annie Zander
Bob and Linda Dro
Ed and Sandra Elliott
Wes and Emily Fehsenfeld
Allan and Carol Hallquist
Jonathan and Nancy Lee Kemper
Kornis Electric Supply Inc.
David and Susan Mertz
John and Jessica Peryam
Bob and Debbie Phillips
Dan and Sherri Robeson
Dayton and Gayle Runkle
Rodger and Patricia Wright