Farm to Table Dinner with Chef Andrew Longres

We are pleased to welcome to the Farm,  Chef Andrew Longres!  From Liberty, MO, he attended Scottsdale Culinary Institute in Arizona, where he earned a Bachelor’s degree in Occupational Science and Restaurant Management.  He was awarded a scholarship which allowed him to experience working in three of Europe’s top kitchens:  Epicure at Le Bristol Paris, Marcus Wareing at the Berkeley in London, and Mugaritz in Errenteria, Spain.  Longres has staged at Alinea, 120, Acadia, Blackbird and avec in Chicago, and DANIEL, Per Se, Eleven Madison Park and Le Bernadin in NYC.

He earned the title of Sous Chef during his time at The French Laundry in Napa.  He returned to Kansas City as Executive Chef at Bluestem, and later became Executive Chef at The American Restaurant.  He is thrilled to have been able to establish his own restaurant, Acre, in the community of Parkville, MO.

Our Farm Table Dinners are unique, one of a kind, celebrations of the bounty of the seasons. Because the meals rely on ingredients that are sourced from what is fresh and seasonally available, the menus are not finalized until 1-2 weeks prior to the event.

*Green Dirt Farm dinners are one of a kind meals created around products made on our farm, (artisan cheese and humanely raised lamb meat) as well as other local seasonal small farm products.  Because of our unique focus on specific ingredients for each menu, we cannot guarantee menu adjustments or exceptions for dietary restrictions. Requests or questions regarding dietary restrictions must be emailed and approved prior to purchase.*

If you have additional questions about the dinners please see the FAQs about our Farm Table Dinner series or email Lena@greendirtfarm.com.