Grown to Give- The HWS Chefs' Collaborative Garden Harvest Celebration 

Register Now! 

About the Event:
The theme of the HWS Chefs' Collaborative Garden is GROW TO GIVE! It's fresh produce has been donated to the Little Free Farmstands in Geneva and used in programming to support low budget gardening education and increasing food security. Since April, our 2018 Chef Gardeners Orlando Rodriguez, Starr Andrews, and Taylor Higgins have worked alongside HWS Farm Interns and HWS Finger Lakes Institute Food Systems Program Manager Sarah Meyer to raise food for sharing with our neighbors in Geneva. The October 22 'Grown to Give Harvest Celebration' is a culinary event featuring their hand grown and crafted ingredients on HWS Fribolin Farm. Proceeds benefit continued initiatives of the FLI Food Systems Program, such as the Little Free Farmstand, Growing Geneva Together Garden Coalition, Seed to Supper Low Budget Garden Education Program, and future seasons of growing to give at HWS Fribolin Farm.

Chef Gardeners:

• Orlando Rodriguez,Glenora Wine Cellar Veraisons Restaurant
• Starr Andrews, Halsey's Restaurant
• Taylor Higgins, Halsey's Restaurant

Guest Chefs:

• Carl Bray, Geneva On The Lake (former Chef Gardener)
• Samantha Buyskes, H.J. Stead Company
• Michael D'Angelo and Julie Bazan WS '93, Luigi's Old World Market & Cafe

When: Monday, October 22

4:30 PM- 5:30 PM VIP Hour*
5:30-7:30 PM General Admission

Where: HWS Fribolin Farm, 56 White Springs Lane, Geneva, NY 14456
This will take place in our riding arena.
Shuttle provided from Medbery Parking Lot located adjacent to Pulteney Street starting at 4:30pm.
Please utilize the shuttle as parking at HWS Fribolin Farm is limited.

Cost:
$25 Student General Admission (5:30-7:30 PM)
$35 General Admission (5:30-7:30 PM) and Student VIP*
$45 VIP*
Must be 21 years of age to consume alcohol.
Now, same cost for sales at the door! Please bring cash/check! 

*VIP
VIP includes a private hour (4:30-5:30 PM) of exclusive beverage pairings and tastings with hors d'oeuvres made from the HWS Chefs' Collaborative Garden. Each attendee will receive a 2018 Chefs' Collaborative Garden recipe booklet, Fruition Seed Company seed packet, and a HWS Chefs' Collaborative Garden tour.

A Menu of heavy hors d'oeuvres and small plate stations (subject to change):

• Infused and Seasoned Butter Bar with homemade breads and spreads
• Buffet of garden preserves, jams, dips, and pickled cucumbers, beets, garlic scapes, peppers, and a selection from Muranda Cheese Company
• Fresh Honeycomb and Maple cream
• Eggplant parmesan with Black Cherry Tomato Sauce
• Beef Barbacoa with Spanish Beans
• Microgreen Salad with Beet Vinaigrette
• Chilled Gazpacho Soup
• Beans and Greens
• Cabbage Rolls
• Stuffed Peppers
• Slaw
• Taco Bar with Green Tomato Salsa, Roasted Tomato Salsa,Crumbled Lively Run Feta, Charred Cabbage, carrots, and sweet peppers, Rice and Beans, Flour Tortillas, and Corn chips with chili lime salt
• Don't forget dessert! "Fruits of the farm" tarts and lemon biscotti

Special thanks to our supporters!