Farm Table Dinners

Many menus feature Green Dirt Farm's 100% grass-fed lamb. Photo: Paul M. Ingold Each Farm Table Dinner features a one-night-only menu from one of Kansas City's most innovative chefs. Photo: Paul M. Ingold Guest chefs use locally grown fare in their farm table dinner menus. Photo: Paul M. Ingold

All 2015 Farm Table Dinners have sold out.

We are so grateful for the continued interest and support of Green Dirt Farm. We are always aiming to add new events throughout the year, so please sign up for our newsletter or stay connected with us on FaceBook.

About our Farm Table Dinner series

Our seventh season of Farm Table Dinners continues our love of, and passion for, fresh, seasonal food prepared by some of Kansas City’s most respected chefs.

Among our featured chefs this year: familiar favorites as well as a few new friends who will join us in the barn for the first time. Each chef is eager to create a special one-night-only menu that includes our own grass-fed lamb, sheep’s milk cheeses and yogurt, and locally grown and produced fare that celebrates the very best of our local food culture.

View FAQs about Farm Table Dinners >


2015 Schedule


Chef Ted Habiger, Room 39–Midtown

Saturday, May 2nd

Chef Ted Habiger, Room 39 Midtown Ted has been a strong supporter of the farm from the beginning, utilizing our grass-fed lamb and sheep’s milk cheeses on his restaurant menu. As owner and executive chef of Room 39, Ted combines seasonal ingredients and exceptional value with a warm atmosphere and friendly service. Room 39 has become a fixture in Kansas City for breakfast, lunch and dinner. We're proud to continue our long-standing tradition by opening our series of dinners with Ted.

Chef Michael Foust, The Farmhouse

Saturday, May 16th

Chef Michael Foust, The Farmhouse No stranger to farmhouse cuisine, Michael has built a restaurant around it. Executive chef and owner of The Farmhouse, this is Michael’s sixth appearance at the farm. His farm-to-table ethos, tip-to-tail approach to cooking, and home-style restaurant in Kansas City’s historic River Market are a perfect fit for our farm. We love how Michael couples his commitment to our local farming community with classically creative comfort foods of all types.

Chef Alex Pope, The Local Pig

Saturday, June 13th

Chef Alex Pope, The Local Pig This marks Alex’s fifth Farm Table Dinner, and we're delighted to welcome him back. The Local Pig is Kansas City’s premier full-line butcher shop dedicated to locally sourced products and humanely raised meats. In addition to The Local Pig, Alex is the culinary talent behind Pigwich, Preservation Market and Cleaver & Cork. Alex shares our belief that you should know where your food comes from. His culinary perspective centers on the use of fresh seasonal ingredients and innovative cooking techniques to create new and exciting flavor profiles.

Chef Matt Arnold, Webster House

Sunday, June 28th

Chef Matt Arnold, Webster House Rich in character and charm, Webster House Kansas City has the atmosphere of an English country home filled with antiques and art, making it one of the most unique venues for dining in Kansas City. As executive chef, Matt’s culinary style is influenced by local ingredients and by a desire for balance in every dish. Originally from the Kansas City area, Matt trained at the New England Culinary Institute. We’re excited to feature him for the second time at one of our Farm Table Dinners.

Chef Kyle Williams, Good Food Good Futures

Saturday, August 8th

Chef Kyle Williams, Good Food Good Futures With a degree in culinary nutrition, Kyle worked for several well-known New York chefs before moving his family back to his hometown of Kansas City. Last fall, Kyle paid a visit to the Big Apple once more as a contestant on the Food Network's "Beat Bobby Flay." Kyle is an executive chef of Good Food Good Futures, which operates the Live Blue Kitchen and Cafe at Blue Cross Blue Shield of KC. This is Kyle's first dinner here at the farm and we know that it will be a celebration of fresh, healthy food served up in satisfying and sensational ways.

Chef Brandon Winn

Sunday, August 9th

Chef Brandon Winn, Room 39Former executive chef of Room 39-Mission Farms, Brandon returns for his six appearance at the farm this season and we're excited to have him back. His thoughtful approach to ingredient selection always culminates in perfectly balanced menus. Brandon specializes in seasonal American cuisine. His ingredient-driven menus reflect his passion for local ingredients. He believes the best-tasting food comes from local farmers who use sustainable harvesting and growing practices. The ultimate goal is to leave the land better than it was before.

Chef Max Watson, Farm to Market Bread Co.

Saturday, August 22nd

Chef Max Watson, Farm to Market Bread Co.Kansas City native Max Watson started his culinary career at his mother’s knee, learning to make cream puffs and chicken noodle soup in the family’s kitchen. He took that early love of good food to the kitchens of Room 39, The Rieger, and Port Fonda’s iconic airstream trailer before taking on the role of executive chef at Remedy Food + Drink in Waldo. From there, Max expanded his talents into the realm of baking at Farm To Market Bread Co. A chef who embraces farm-fresh ingredients, Max makes his third appearance at the farm this season.

Chef Martin Heuser, Affäre

Sunday, August 23rd

Chef Martin Heuser, Affärre When Martin and wife Katrin opened Affäre in 2012, the native Germans continued a long family tradition...almost 200 years long, in fact. The Heuser family has owned Im Steinhaus in Bonn for nearly two centuries, and it is there that Martin developed his love for cooking. Just one year after opening Affäre, Martin was named semi-finalist for the James Beard Award. We are lucky to have a chef with such impressive international experience from Michelin Star establishments and his master chef diploma.

Chef Philip Quillec, Cafe Provence

Saturday, September 5th

Chef Philip Quillec, Cafe ProvenceChef Philip recently returned to Cafe Provence as Executive Chef after a stint at several Michelin Star Restaurants in France: L’Auberge de La Charme in Dijon, France, and Le Cilantro in Arles, France. Philip returned to his family’s restaurant with fresh ideas and an exciting new approach to the menu, which has helped Cafe Provence be named one of the Top 100 Restaurants in the U.S. for two years in a row. We're honored to have him and the Quillec family back at the farm this year.

Chef David Ford, Port Fonda

Sunday, September 6th

Chef David Ford, Port FondaWe have Chef Patrick Ryan to thank for introducing us to David who is currently at Patrick's Port Fonda restaurant in Westport. With an impressive resume spanning over a decade at some of Chicago's best restaurants such as Avec, Blackbird and Chef Marcus Samuelson's C-House, David has brought his versatile talents to Kansas City and we're excited to feature him here for his first-time Farm Table Dinner.

Chefs Megan & Colby Garrelts, bluestem & rye

Saturday, September 19th

Chefs Megan & Colby Garrelts, bluestem & ryeMegan and Colby Garrelts are the chef-owners of bluestem Restaurant in Kansas City and rye Restaurant in Leawood, Kansas. Colby is a 2013 James Beard Foundation Best Chef: Midwest award winner, 2005 Food & Wine Top 10 Best New Chef. Megan’s recipes have been featured in a number of national culinary publications including Bon Appetit, Food & Wine and Saveur. bluestem showcases Colby’s progressive American cuisine and Megan’s new varieties of American desserts. This dinner will showcase recipes from their new cookbook, "Made in America."

Chef Howard Hanna, The Rieger Hotel & Grill

Sunday, September 20th

Chef Howard Hanna, The Rieger Hotel & GrillLast year, Howard was named a semifinalist for Best Chef: Midwest for the James Beard Foundation awards. Howard could be called a chef's chef. He has worked with some of Kansas City's finest in the culinary scene and without a doubt is one of this area's most notable chefs. His extensive travels and love of great food have found a perfect home at The Rieger. Humble, fun and adventurous, Howard has always been a delight to have at our Farm Table Dinners.

Chef Linda Duerr, The River Club

Saturday, October 3rd

Chef Linda Duerr, The River Club Linda was named Best Chef of the Year by Kansas City Magazine and was nominated for the James Beard Foundation award, Best Chef of the Midwest. Committed to a greener earth and buying food locally for many years, we're proud to have featured her at our Farm Table Dinners four years prior to this one. Linda is the executive chef at The River Club, where she carries on the timeless culinary traditions of this historic establishment, as well as creating seasonal menus with an eye to making exciting new traditions.

Chef Ken Baker

Saturday, October 17th

Chef Ken BakerKen is no stranger to seasonal and local ingredients. It may seem fashionable to do so now, but he has sourced ingredients this way his entire career at his former restaurant Pachamamas in Lawrence. Through his focus on New American Market Cuisine, Ken’s goal is to reintroduce us to America’s great culinary heritage with an emphasis on seasonality and sustainability. Ken is a proven champion for his commitment to local agriculture and continued support of our farm products.

Tickets for all Farm Table Dinners are available through Brown Paper Tickets.
For more information, view FAQs about our Farm Table Dinners.

Click to order Farm Table Dinner tickets.

Every Farm Table Dinner is a one-of-a-kind dining experience.

Photo: Paul M. IngoldHeld in the fully covered barn on our farm just north of Weston, Missouri, a Farm Table Dinner is a feast for all your senses. Your dinner will start with a sampling of one of our most delicious cheeses, passed hors d’oeuvres and a seasonal "cocktail", served while you enjoy the beautiful setting of our farm. You will meet our local guest chef as he or she prepares dinner, which will be served at a single harvest table that seats 30. You’ll also meet your fellow guests and the farmers and food artisans who have contributed to the dinner.

Once all guests have arrived, we will sit down at the harvest table to a four-course plated dinner prepared by the guest chef that features our 100% grass-fed lamb and award-winning artisan sheep’s milk cheeses. In keeping with our focus on local food culture, other ingredients—such as produce—are sourced from area farmers. Each course will be paired with a carefully selected wine, beer or cocktail. At each course, the chef will discuss the ingredients used and where they came from, and what inspired each dish.

The reception portion of each dinner typically begins at 6:00 p.m. We will sit at the harvest table and begin dinner at approximately 7:00 p.m. Dinner usually lasts a couple of hours. Entrees are served just as the sun is setting. Depending on the season, some mid-summer dinners may start later in the evening. Guests often linger to enjoy the candlelight and pastoral setting of the barn.

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