Dayton Urban Grown Farm is hosting a Farm to Table dinner experience on Sun, October 14th featuring produce they’ve grown theme selves along with other local and sustainable farms, lovingly and expertly prepared by one of Dayton’s fabulous local downtown chefs along with live music.DUG interns and staff will be on hand to give guided tours of the farm all evening.

Proceeds from this event will go towards the construction of a harvest shed, which will serve like an incubator kitchen for local urban farmers to use to wash, prepare and store harvests for market, encouraging the creation of more local farms.

The menu will have a Spanish Tapas theme. There are only 50 seats available at $60 each and guests can choose from a vegan or chicken main dish.

Chef Jansen Trotman was born in Trinidad and grew up in the Virgin islands. His family’s love for food and fellowship as well as their passion for clean living became the foundation and inspiration for his culinary career. Chef Jansen has been in the restaurant industry for over 25 years. Throughout the years, he’s had the privilege of working with some wonderfully talented and extremely creative chefs , Dan Eule , Ricardo Heridia, and Anne Kearney, to name a few. Jansen has been the executive chef at Lilly’s Bistro in the Oregon district since January where they have always maintained a very close relationship with the local farming community . He plans to be there for many many years. And with the help encouragement, and support of the Lilly’s family, continue to inspire , and share creativity and love through food.

Spanish Guitar music will be provided by classical guitarist, Evan Fiehrer. Evan is a guitarist currently located in Dayton, Ohio. He graduated in 2013 with a Bachelor of Music in Guitar Performance from the College-Conservatory of Music at the University of Cincinnati and in 2015 from the Peabody Institute of the Johns Hopkins University with a Master of Music, also in Guitar Performance. An accomplished classical guitarist, Evan has played solo and ensemble concerts throughout the Ohio, Kentucky, and Indiana areas, and along the East Coast. Evan is a professor of guitar at Indiana University East in Richmond, IN, and teaches privately at McCutcheon Music in Centerville and Star City Music in Miamisburg. He also plays guitar in the five-piece funk band The Johnson Treatment.

The proposed menu based on ingredient availability:

Appetizers:

Fresh Heirloom Tomato* Bruchetta with (or without for vegan) House-made Ricotta topped with aged Balsamic.

Local Acorn Squash+ Croquettes with Roasted Pepper* and Leeks* (VG)

1st Course:
Sweet Potato* and Black Bean* Empanadas w Leeks* and Chive* pistou.(VG)

2nd Course: 
Braised Greens including Sweet Potato leaves*, Swiss Chard*, Kale* and Mustard Greens* on toast points. (VG)

3rd Course: 
Salad of Arugula* and mixed Lettuces* w Heirloom Tomatoes* tossed in Lemon Verbena* vinaigrette topped with spiced pepitas (VG)

4th Course: Choice between
Local Free Range Stewed Chicken and Vegetables w Saffron Rice, Heirloom Tomatoes*, Peppers* and Leeks*
OR
Bell Pepper* stuffed with Saffron Rice, Black Beans* and Vegetables with a Sweet Potato* puree (VG)

5th Course: 
Local Paw Paw Sweetbread with Coconut Milk Whip. (VG)

(VG) = vegan
* = grown at DUG Farm
+= grown at Mission of Mary Farm

Lemon Verbena* Iced Tea and Water are included

Specially Selected Wines and The Lucky Griffin Beer featuring Lemon Basil* from DUG farm will be available for purchase.

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LOCATION

*In case of rain the dinner will be relocated indoors at the East End Community Center