Farm-to-table practices of sourcing locally helps to accelerate the demand for and adoption of sustainable practices throughout the food chain, from farmer to consumer. It is good for the environment, the well-being of the livestock, the local economy and especially for the health of the consumer. For the chefs, farmers and organizers involved, its education with a sweet glaze of entertainment. And the foodies who try the farm-to-table experience are getting the point too. “You lose where food comes from, especially in the city environment,” says Cristyn Watkins. “It’s eye-opening to hear from the vintner and the farmer who raises the meat. We’re more environmentally conscious, and we’re changing our habits by buying more local produce.”
We’re proud to host a series of four-course dinners at our farm in Leavenworth, Kansas each year June through September. Letting you dine at the source, interacting with the farmers, each menu is prepared using locally grown, harvested, and produced ingredients. We aim to create a high-end experience serving only the best local ingredients paired with great wines, cocktails or beers. Many of the wines are local to the our region. Every one-night-only menu features a four-course plated dinner with wine, beer, or cocktail pairings and is prepared with local ingredients and our grass-fed beef. Each evening’s event is about three hours with start times varying so the entrée is served around sunset.
We are excited to have had many great local chefs prepare our meals, including Chef Brandon Winn, executive chef of The Webster House in Kansas City. 2LFarms has had the privilege of partnering with The Webster House as a vendor in their premiere organic farmer’s market this year, and we’re excited to have Chef Brandon prepare your meal with our grass-fed beef and other locally sourced ingredients for this event.
Remember we can also host our farm dinners for private parties, just email us at firstname.lastname@example.org with your special requests or if you have any questions.
SPECIAL: If you buy 20 pounds of 2L Farms grass-fed beef, you’re eligible for a 20% discount on your dinner event ticket. Just email us at: email@example.com with the date and number that would be attending. We take care of you from there!
September 18: http://2lfarmsdinner.brownpapertickets.com/
About the Chefs
Chef Brandon Winn, the executive chef at the highly esteemed Webster House, has been working in the farm to table aspect of industry for the last 12 years. During this time he has had the fortune of working with dozens of local growers and ranchers in efforts to support local agriculture and bring the best products the area has to offer to the tables of his diners. The ideal behind using grass-fed beef and its health benefits are something that has become extremely prevalent in the last decade. He believes that a service professional has the obligation to serve people responsibly-sourced products as an utmost importance. He appreciates the dedication patrons have toward this process in such a diverse growing area with a very rich, strong culinary backbone.
Chef Elena Gann of Bassa Prua in Leavenworth, KS, is a premier chef in the local area. Blurring the lines between chef, artist and entrepreneur, Elena received her initial culinary training on board the NEY awarded USS Simon Lake in the Navy. After military service, Elena went to work in the restaurant industry, first in the Italian kitchen as a lead cook at the Imperial Palace Casino & Hotel, then as a lead cook under executive chef Rodney Rightenberg in catering and banquets at the Beau Rivage. While completing an art degree with a minor in military science, Elena worked through casinos, restaurants and bars learning all aspects of restaurant operations until asked to consult in the menu planning and kitchen design of the “Back Yard Cafe” in Clarksdale, MO. In 2011, Elena opened Cafe Chilingo and sold it to the Family Bistro. Chef Elena Gann now owns and operates Bassa Prua, a restaurant with a new dining concept of roving servers that offer food from platters from a menu that is inspired by a different country each month. Gann recently published “The Bun is Your Canvas” gourmet hot dog cookbook. Chef Elena’s passion is to artistically plate creative flavor profiles using the purity of flavor and beauty of food in its natural state, adding layers of interest by combining modern techniques with traditional disciplines. “Layers of texture, color, subtle flavor infusions and a use of positive and negative space are all considered in my plate presentations. Sharing food with others, and the honor of preparing it for others is a process that invites us to see, smell, taste, touch, and feel and that process continues, nourishing our bodies as well as our souls.”
Chef Jason Coen has worked in and around kitchens for over 20 years. His early cooking experience was working in the kitchen of fine-dining, Lawrence favorite, Tellers Restaurant. He worked with the chefs there from 1992 to 1994. He then became the Executive Chef at the famed Eldridge Hotel until 2003, when he stared working for Success Meals, a personal catering service. Jason has baked and prepared dinner service for Milton’s Restaurant in downtown Lawrence as well as some time in the Community Mercantile Deli kitchen. Jason has a strong knowledge of flavors and styles of cooking from all over the globe. He is as attentive to the perfect blending of flavors as he is the color and overall aesthetic of his dishes, and he has a great passion for and a dedication to using fresh, local, and in season ingredients.
Chef Kiersten Firquain or “Chef K” as she is known, began her culinary career caring for kids in early education. After seeing their love for cooking, she developed a business model and started Bistro Kids Creative Cooking Series. She annually attends culinary school training at the Culinary Institute of America (CIA) in the Napa Valley region of St. Helena, CA and in 2004 began InHome Bistro Catering Service. In August 2006, Chef K rolled out Bistro Kids Farm 2 School Lunch Program, an innovative take on serving students healthy, locally sourced meals. Today, Bistro Kids feeds over 4,000 meals a day to schools in the greater Kansas City and St. Louis area. A recent partnership with the YMCA in KC produces upwards of 3,000 healthy snacks a day to after school students across the Metro. In late 2011, Bistro Kids was acquired by Treat America, a local family owned KC business. Chef K has an undergraduate degree from the University of Kansas and a Masters Degree in Business from Californo Kids. Kiersten Firquain or “Chef K”as she is known, began her culinary career caring for kids in early education. After seeing their love for cooking, she developed a business model and started Bistro Kids Creative Cooking Series. She annually attends culinary school training at the Culinary Institute of America (CIA) in the Napa Valley region of St. Helena, California and 2004 began InHome Bistro Catering Service.
ABOUT PURCHASING TICKETS
When you add tickets to your cart, the number of available seats to that dinner is temporarily reduced. You will have 15 minutes to complete your transaction. If you do not finalize your order within that time, your tickets will become available to the public again.
Farm to table dinner tickets are nonrefundable, but you may sell or transfer them yourself. If you do transfer your tickets, just let us know by emailing us the new guest information at: firstname.lastname@example.org. That way we can communicate the details of the event to the new guest(s).
Tickets are only available online through Brown Paper Tickets, our secure ticketing partner. Accepted payment methods include Visa, Mastercard and American Express. Sorry, cash or checks are not accepted.
Questions? Email us at email@example.com.
Thanks so much for your support of 2L Farms. We look forward to seeing you at the table this year!