to Jan 19

Restaurant Week





Select one of the following:

Charcuterie - Grilled Ibis Bakery bread, mustard green pesto, country ham, house pickles

Fried Brussels Sprouts - Chili sorghum vinegar, fried garlic bread crumbs


Select one of the following:

Sweet Potato Soup - Smoked apple gastrique, fried sage, pecan crumble 

Green Salad - Sherry vinaigrette, fennel, radish, fried shallots, sunflower seeds 


Select one of the following:

Ricotta Agnolotti - Garlic scape beurre blanc, grilled carrots & turnips, Grand River mushrooms, fresh sheep’s milk cheese

Heritage Pork Bolognese - Fresh pappardelle, parmesan, Prairie Tomme cheese

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3:00 PM15:00

Green Dirt Farm Charcuterie & Cheese Event


Join us in welcoming Chef Vaughn Good back to the farm for this third annual celebration of artisan cheese and meat. Vaughn is well known to us from his marvelous meat centric restaurant in Lawrence, Hank Charcuterie. This year Vaughn will be opening a brand new restaurant on Kansas City’s Westside, Fox and Pearl, showcasing his delicious smoked and cured meat creations to the Kansas City audience. At this event you’ll spend a lovely Saturday late summer afternoon relaxing at the long harvest table in our beautiful barn. You’ll be treated to five tastings of different cured and cooked meats paired with five different Green Dirt Farm cheeses. Your Green Dirt Farm host and Chef Vaughn will discuss each pairing, how each meat or cheese was made, how to use them at home, and why each selection makes a delicious pairing. We won’t forget the beer and bourbon either! Cheers!!

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6:30 PM18:30

Powell Gardens: Missouri Barn Dinner: Kaw Point Meadery/Fox and Pearl


“Game of Thrones” introduced mead, a wine fermented from honey, into popular culture but, throughout history, the drink has been made mostly for home consumption. Now a 20-something group of entrepreneurs have started Kaw Point Meadery, a tasting room featuring mead made from local honey. Sample their semi-sweet Lavender Lemonade, Dry Hopped session, hibiscus and cinnamon-tinged Flowers & Bark and a barrel-aged Trojniak. For this three-course, family-style meal, we asked Vaughn Good, formerly of Hank Charcuterie in Lawrence, to create a honey of a meal you won’t soon forget, enjoyed on the terrace of the Missouri Barn as part of our summer-long Barn Dinner Series. Good will be opening his new Kansas City restaurant Fox and Pearl in September. Daniel Bauer, head brewer and “yeast herder”, will be on hand to lead us through the tastings, providing a unique sneak peek of what their tasting room will offer when it opens later this summer in the Strawberry Hill neighborhood.  

HOST: Jill Silva, Kansas City’s James Beard award-winning food editor and Powell Gardens culinary event planner

COST: $75 per person


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