Farm to Table Dinner
Thursday, October 10, 2024
6:00 – 9:00 PM
SOLD OUT!
$105 per person (includes $50 donation)
Cocktail Hour 6:00
Dinner: 7:00
A portion of your ticket ($50) is a tax-deductible donation to the Indian Creek Nature Center. Your purchase not only supports local providers and restaurants, but also environmental education and land restoration in our community. Thank you for your support!
Experience the Flavors of Fall
October 10, 2024
Farm to Table Dinner featuring Feedwell Kitchen & Bakery.
This autumn, Indian Creek Nature Center invites you to experience fine dining with a three-course meal prepared by Feedwell Kitchen & Bakery.
Each Farm to Table Dinner is unique due to an emphasis on using fresh, seasonal and locally-sourced produce. This dinner will bring the flavors of fall to life with seasonal ingredients such as apple, squash and pumpkin.
You won’t want to miss the culinary creations Melanie Abu-Nameh (chef) and Holly Ervin (baker) bring to Indian Creek Nature Center on October 10.
ABOUT FEEDWELL KITCHEN & BAKERY
Feedwell Kitchen & Bakery believes in feeding people well. That’s why every single culinary creation is made with intention, joy and purpose.
Like many great endeavors, Feedwell came to life because of a friendship. After serving as the Food & Beverage Director at The Hotel Kirkwood, and as a culinary instructor with Kirkwood Community College for 16 years, Melanie was looking for the right opportunity to open a restaurant. As it turns out, she was actually waiting for Holly.
Holly, a graduate of the esteemed Baking and Pastry program at Kirkwood Community College, met Melanie at a margarita tennis event and they discovered their shared passion for feeding people well. It wasn’t long before they launched Feedwell Kitchen & Bakery, which serves breakfast, pastries, sandwiches, soups and more. Indian Creek Nature Center is excited to have Melanie and Holly bring their friendship and culinary skills to the kitchen at Amazing Space this fall.
MENU
Appetizers
Braised Cabbage and Apple in Phyllo
Roasted Squash Crostini with Dukkah
‘Nduja Gougeres with Pickled Vegetables
Salad
Squash Panzanella with Caper Sauce
Entrée
Chicken with Leek and Kale Cream Sauce, Roasted Carrots and Broccolini
or Stuffed Squash with Leek and Kale Sauce, Roasted Carrots and Broccolini (Vegetarian/Vegan)
Dessert
Pumpkin Cream Tarts with Maple Meringue