Dig In! Farm to Table Dinner

With your help, Dig In! 2023 raised nearly $96,000!

Thank you to our co-chairs, sponsors, chefs, volunteers, and attendees for coming together to celebrate urban farming and local food in the Kansas City area. We wouldn’t be able to continue our valuable work without you!

Dig In! is Cultivate KC’s annual farm-to-table benefit, and is one of the most talked-about dinner events in the area, famous for its amazing multi-course meal created by local chefs, using local ingredients. As a supporter of local food, urban agriculture and food access for all, JOIN US for an elegant evening with live music and an amazing meal under the stars.

The Event Team

We’re thrilled to announce that Andy & Joy Crimmins are our generous Dig In! Co-Chairs.

And this year’s dining experience will be skillfully created by:

Amante Domingo and the team at The Russell and Noka including:
- Mark Dandurand, Chef, Noka
- Jolene Foster, General Manager, Noka
- Audra Frost, Beverage Director, Noka
- Kara Anderson, General Manager, The Russell
- Natasha Moore, Catering Director, The Russell
- Chris Moore, RSL Concepts
Alex Pope of Local Pig
Sarah Darby, Bloom Baking Company
Jamie Howard of High Hopes Ice Cream
Jonathon Bush, of High Hopes Ice Cream
Broadmoor Bistro staff & students

Cocktail Hour

Enjoy live music from Halfsider, an old-time stringband from Lawrence and Kansas City, KS featuring Howard Rains, Tricia Spencer, Isaiah Sibi, and Rachel Krause.

While mingling, sip Stockyard Brewing Co beer and wine curated by Noka staff. Or enjoy a signature cocktails, including a non-alcoholic beverage, created by Jonathan Bush with J. Rieger & Co. and BARE Zero Proof spirits.

Signature Cocktails-

The Brambler: Fresh blackberries and thyme infused into J. Rieger’s midwestern dry gin give this cocktail a rich and herbal taste, while a little bit of soda makes it super easy to drink.

Peach & Chong’s Up in Smoke: Rosemary smoked peaches infused into this clarified whiskey milk punch is the definition of a summer whiskey cocktail.

BARE Necessities: Non-alcoholic botanical gin brings out the brightness of the drink while blueberries and sage add depth and complexity to this refreshing mocktail.

Appetizer: All Local Board & Grazing Table-

Selection of locally sourced cheeses, Broadmoor Bistro hand made jams and chutneys, Local Pig charcuterie, Fair Share Farm fermented farmer vegetables and seasonal vegetables. Bread and crackers by Bloom Baking Co.

The Dinner Menu

First Course: Tomato & Corn Salad-

Heirloom tomatoes, sweet corn, green chilis, and mixed baby greens with fried masa and fresh basil.

Main Course Options & Accompaniments-

Barham Farms Smoked duck breast, braised local greens with shredded smoked duck leg and thigh, roasted potatoes, grilled leeks and herbed butter.

Central Soyfoods grilled green chili tofu, herb roasted potatoes, garlic and apple braised greens.

Dessert Course: Melon Three Ways Float-

Melon ice cream topped with handcrafted melon soda, garnished with rind candy and edible flowers.

We’re proud to offer a vegetarian entree option this year. We cannot guarantee items are gluten free, as preparation will happen in multiple restaurant kitchens. Menu items are subject to substitutions due to local availability of produce.