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      Fruits of Our Labor Dinner Series in Detroit


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      August 22, 2019

      Thursday   6:00 PM

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      EVENT DETAILS
      Fruits of Our Labor Dinner Series

      As Detroiters challenge the status quo of the food system, women in our food system are in many ways responsible for turning the tide, or at least the start of one. Women and non binary chefs & farmers in Detroit have stepped up to lead the way forward to an equitable local food system and we're proud that in Detroit, and outside of Detroit, they are being recognized for the leadership they're exhibiting along the way. It's for this reason that FoodLab Detroit & Keep Growing Detroit are partnering to host the four-part "Fruits of Our Labor" dinner series to bring together an outstanding group of women chefs and farmers that are leveraging their talent to deepen their impact in changing Detroit's local food system. The dinners will take place on the fourth Thursday of June, July, August, and September 2019 at the Keep Growing Detroit Farm in the Eastern Market District. Participating Chefs and Farmers  Chef Alison Heeres of Coriander Kitchen & Farm, Chef Bee of Sisters on a Roll Catering, Chef Bekah Galang of Avalon International Breads, Chef Brittiany Peeler of Relish Catering, Farmer Carolyn Leadley of Rising Pheasant Farm, Farmer Deana Wojcik of Mushroom Factory, Chef Deveri Gifford of Brooklyn Street Local, Farmer Diane Hoye of Ohana Farms, Chef Ederique Goudia of Gabriel Hall, Farmer Emily Staugaitis of Bandhu Gardens, Farmer Gwen Meyers of Scott Street Farm, Farmer Erin Cole of Nurturing Our Seeds Farm, Chef Kate Williams of Lady of the House, Chef Le'Genevieve Squires of Relish Catering, Chef Lea Addington of LIT Vegan Kitchen, Farmer Leah McCullough of Lawn Gone, Chef Meiko Krishok of Guerrilla Food, Chef Nezaa Bandele of Paradise Natural Foods, Chef Olivia Hubert of Brother Nature, Chef Reniel Billups of Irie Occasions, Chef Rohani Foulkes of Folk, Chef Sarah Welch of Marrow, Chef Warda Bouguettaya of Warda Patisserie, and Chef Zee of Flowers of Vietnam.  Dinner Details Thursday, July 25th from 6-8pm The second dinner in our series will be prepared by chefs Alison Heeres, Bekah Galang, Lea Addington, and Meiko Krishok with farmers Leah McCullough and Olivia Hubert. Their menu theme is Plant-ed in this Place: Roots, Routes, and Relationships. Here's what's on the menu:  Appetizer: Grilled Halloumi Wrapped in Preserved Grape LeavesSalad: Raw and Roasted Beet Salad with Berries and Flavorful GreensEntree: Fried Green Tomatoes and Succotash Dessert: Honey Ice Cream / Cherry SorbetDrink: Bitter Melon Tart Cherry Cocktail  Thursday, June 27th from 6-8pm The first dinner in our series will be prepared by chefs Brittiany Peeler, Ederique Goudia, Le'Genevieve Squires, and Reniel Billups with farmers Carolyn Leadley and Gwen Meyers. Their menu will highlight "The African Dispora; the Transatlantic Slave Trade: From Africa to the Caribbean to the Americas". Here's what's on the menu: Appetizer: Journey Cakes & Black-eyed Peas HummusSalad: Pickled Beets & Strawberry Salad with Watermelon ViniagretteSoup: Gumbo Z'herbesEntree: Battered Lion's Mane Mushrooms with African Soul Fried Rice, Yam Puree & Voodoo GravyDessert: Jamaican Rum Cake with Gooseberry Jam and Citrus CreamCocktail: Sorrel Punch Details for dinners in August and September are coming soon! 

      Categories: Food & Wine

      Event details may change at any time, always check with the event organizer when planning to attend this event or purchase tickets.