WE SINCERELY HOPE TO EARN YOUR SUPPORT OF OUR WORK TO COMBAT CHILDHOOD OBESITY
changing the way we we eat
teaching, inspiring and empowering healthy eating
transforming veterans into farmers
educating our children
building a community of health

We want our donors and supporters to get a taste of our work first-hand and we can't wait to show off our Hope Farms project to you.  On October 2, 2019 and again on April 1, 2020, we will host Chefs in the Field suppers held exclusively for the most generous donors to our Annual Fund, which keeps all of our ciritcal programs running.

The October 2 Chefs in the Field Harvest Supper will be crafted by notable Houston chefs, Greg Martin, Chef/Owner of Bistro Menil, Stephanie Hoban of Verdine's and Hani Lae, Pastry Chef at Poitín Bar & Kitchen. Following hors d’oeuvres, wine, St. Arnold's Beer and Tito's craft cocktails in the Chefs Kitchen Garden, our guests will share an extraorinary three-course feast at a long candlelit table set in the Gathering Barn. Of course, the Chefs in the Field suppers feature fresh produce from Hope Farms along with small batch gourmet foods donated by our partners at Sysco, Martin Preferred Foods, 1836: Olive Oil, and Brother's Produce.  These very special field cooked menus showcase the best of the season.