Farm to Table was one of the earliest culinary events in Cleveland to showcase the local food movement. And it remains a great opportunity for people to sample some amazing fare built of fresh, local and sustainable ingredients prepared by some of the best chefs in town.
The theme for the 15th annual Farm to Table Benefit
, which takes place at 5:30 p.m. on Monday, June 3, is the strawberry. The event benefits the Garden’s Green Corps
program and North Union Farmers Market
, and will be held at the Cleveland Botanical Garden (CBG), located at 11030 East Boulevard in Cleveland’s University Circle neighborhood.
“This year, we're having Farm to Table earlier in the summertime so we could celebrate the strawberry,” shares Tom O’Konowitz of CBG. “The participating chefs have been asked to infuse strawberry into their offerings, and it should make for an absolutely appetizing experience.”
First up is a panel discussion on “Berry Benefits” featuring Buster Woolf of Woolf Farms, Mike Mitchell of Mitchell’s Homemade Ice Cream and Mladen Golubic, MD, PhD, medical director for the Center of Lifestyle Medicine at Cleveland Clinic.
From 6:30 p.m. until 9 p.m., attendees can enjoy live music and fresh, locally sourced, and strawberry-inspired dishes from numerous chef stations on the Geis Terrace.
Participating restaurants include: Accent, Bon Appetit, Chagrin Valley Country Club, CK’s Steakhouse at Quail Hollow Resort, Crop Bistro, Dewey’s Coffee, Flying Fig, ICASI, J. Pistone Market, La Campagna, Light Bistro, Coquette Patisserie, Lucky’s Café, Luxe Kitchen and Lounge, Mitchell’s Ice Cream, Moxie the Restaurant, SASA, Spice Kitchen & Bar, The Greenhouse Tavern, Umami Asian Kitchen, and Washington Place Bistro and Inn.
Tickets are $85 for members and $100 for non-members. Admission includes open wine bar. $45 of each ticket is the non-tax-deductible value. Call 216-721-1600 ext. 100 for tickets and info.
“Farm to Table is a great way to start your summer," adds O’Konowitz. "An evening in the botanical garden with delicious food served by some of Northeast Ohio's best chefs to benefit two great causes."
In addition, the chef series Gourmets in the Garden will return Wednesday evenings from June 12 until August 28. These popular summer events feature live cooking demonstrations, helpful cooking tips and delicious dishes prepared by Cleveland's culinary masters.
A few of the featured chefs include Steve Schimoler of Crop Bistro, Douglas Katz of Fire Food and Drink, Brian Goodman of Greenhouse Tavern, and Karen Small of Flying Fig.
The cost to attend all 12 sessions of Gourmets in the Garden is $60 for CBG members or $174 for non-members. Single session admission is $5 for CBG members and $14.50 for non-members.
View the full lineup here