"Chefs in the Garden"

597 Lakeshore Drive,Ishpeming MI 49849

13 July, 2021

Description

Creators of the best food and beverages in the Upper Peninsula have come together to support a worthy cause and celebrate local food. The evening will take place outside in one of the six Partridge Creek Farm downtown community gardens. Chef Ryan from Zephyr, Chef Austin from Humble Turnip, Chef Andrew from Iron Bay, Kim Danielson-founder of Baby Cakes Bakery, will join Peace Pie Company, Everyday Wines, and Barrel + Beam to bring you a dining experience unlike any other. Ingredients will be harvested and prepared onsite the day of the event for the the most hyper-local five course fresh dining experience of your life. Beverages will be carefully curated to maximize the flavors of the season and the conversation will be focused on the history of the land, food sovereignty, and building a resilient food system in the Upper Peninsula. Special guest speakers include local Ishpeming Historians and local food-system experts. Partridge Creek Farm staff will share in depth information about their new 2.5 acre downtown farm. Tickets will be limited to 25 guests per event. All proceeds from this event will go directly to support and grow the vital work that Partridge Creek Farm does. Partridge Creek Farm is a 501(c)3 non-profit located in Ishpeming, Michigan where many of our residents hover in a constant state of food insecurity and are one pay check away from homelessness and hunger. We envision a community that grows its own food and everyone has access to affordable, delicious, and nutritious fresh food choices no matter their income level. We do this through gardening and nutrition education. Our robust programming includes weekly farm-stands where we give away free produce and recipes to community members in exchange for their participation in educational workshops (open to kids, families, and elders). Resiliency Garden Bed building in which we build high quality garden beds and provide all materials and support to grow healthy food at the homes of local community members. And year round farm-to-school and healthy cooking classes with elementary and middle school students and youth in addiction recovery at Great Lakes Recovery Center. In 2020, 92% of our students tried and liked a new vegetable and we gave away nearly 1600 pounds of fresh produce to community members in need. **We define a resilient food system as the capacity of people to produce and access nutritious and culturally acceptable food over time and space in the face of disturbance and change. Partridge Creek Farm believes that resilient communities are founded on cooperative and authentic collaboration. We would like to support and uplift the following organizations because we believe the work in our community is deeply important to the success and uplifting of our own. Please consider a contribution to the following: Donate to the Marquette Farmer's Market here!Make a tax-deductible donation to the Ishpeming Historical Society here!