KGD Farm Summer Dinner

$50.00
sold out

Wednesday, July 2nd, 6:30p at Keep Growing Detroit Farm.

KGD Farm dinners are an invitation for members of the Garden Resource Program (GRP) to connect with each other and Keep Growing Detroit Farm over a family style meal made with seasonal, locally grown produce. They are also celebrations of the chefs, farmers, and gardeners who nourish our local food system. Tickets are priced to honor their time, skills, and efforts towards cultivating a food sovereign city.

This dinner is for GRP members only. Tickets are on a pay-what-you-can sliding scale of $50-$250 on a first-come first-served basis.

Here’s how to to purchase tickets:

  1. Enter the quantity of tickets you’d like to purchase and click “Add to Cart”.

  2. Fill out the “GRP Members” pop up window.

  3. If you can, make an optional donation below by clicking the plus sign next to the amount you would like to contribute. The actual cost of one dinner ticket is around $110.

  4. Click the cart icon in the bottom right corner to proceed to checkout and complete your purchase.

If the dinner is sold out, enter your email address to join the waitlist. Please note that refunds can be issued up to 24 hours before the dinner.

Rain date: Thursday, July 3

Get notified by email when this product is in stock.

Wednesday, July 2nd, 6:30p at Keep Growing Detroit Farm.

KGD Farm dinners are an invitation for members of the Garden Resource Program (GRP) to connect with each other and Keep Growing Detroit Farm over a family style meal made with seasonal, locally grown produce. They are also celebrations of the chefs, farmers, and gardeners who nourish our local food system. Tickets are priced to honor their time, skills, and efforts towards cultivating a food sovereign city.

This dinner is for GRP members only. Tickets are on a pay-what-you-can sliding scale of $50-$250 on a first-come first-served basis.

Here’s how to to purchase tickets:

  1. Enter the quantity of tickets you’d like to purchase and click “Add to Cart”.

  2. Fill out the “GRP Members” pop up window.

  3. If you can, make an optional donation below by clicking the plus sign next to the amount you would like to contribute. The actual cost of one dinner ticket is around $110.

  4. Click the cart icon in the bottom right corner to proceed to checkout and complete your purchase.

If the dinner is sold out, enter your email address to join the waitlist. Please note that refunds can be issued up to 24 hours before the dinner.

Rain date: Thursday, July 3

$25 optional donation
$25 optional donation
$25.00
$50 optional donation
$50 optional donation
$50.00
$100 optional donation
$100 optional donation
$100.00
$200 optional donation
$200 optional donation
$200.00

About this dinner

This meal is inspired by the golden stretch of summer when the gardens are growing full, the sunlight lingers late into the evening, and everything feels slow and sun-soaked. Drawing from the celebratory spirit of a Scandinavian midsummer feast and the laid-back joy of a Belle Isle picnic, the dinner is a love letter to the season’s abundance — snap peas picked and eaten right off the vine, herbs that perfume the air, and berries that stain your fingers.

Menu

Finnish munavoi (veg), carrot & beet dip (vegan), crudités (vegan) served with sourdough bread and hardtack cracker (vegan)

Rustic pasta with peas, mint, lemon, herbs (veg)

Smörgåstårta / Swedish sandwich cake (vegan, veg, and pescatarian options)

Braised lamb or white beans (vegan) with cabbage, potato, and peppercorn (vegan with white beans)

Strawberry pavlova with saffron custard (vegan option available)

Please note that the menu is subject to change based on availability of seasonal produce

About the chefs

Katie Barkel is a Detroit-based filmmaker with a deep passion for food and community. While her primary work lies in storytelling through film, she has spent years immersed in the city’s vibrant local food scene, cooking in some of its most beloved kitchens, such as Rose’s Fine Food, Trinosophes, and Le Petit Zinc. Beyond the kitchen, she continues to explore food through recipe development and writing, blending her storytelling sensibilities with a passion for seasonal, locally sourced ingredients. Her approach to cooking is guided by curiosity, care, and a deep appreciation for the farmers and growers who sustain Detroit’s food culture.

Klair Urbin is a dynamic culinary professional whose work bridges fine cuisine, community care, and food education. With a diverse background spanning vegan cruise ships to inventive French patisserie, Klair brings creativity, technical skill, and deep heart to every plate. Klair holds a master’s degree in Food Science and currently serves as an administrator for the culinary and nutrition education program at Gleaners Community Food Bank. A passionate advocate for local ingredients and food systems, Klair believes that cooking is a powerful tool for building connection—between people, cultures, and the land.

Katie and Klair have both spent many years growing food in their home gardens as members of the Garden Resource Program.