2020 Bring's Fresh Seasonal Ingredients to The Sprouting Project Calendar of Dinners
Updated: Mar 13
It took curiosity, a passion for fresh food, and some elbow grease to transform what was once an equipment shed into fully functioning aquaponic greenhouse. Then Executive Chef Daven Wardynski (now Food & Beverage Director) and Executive Sous Chef Todd Ruiz (now Executive Chef) recognized the impact fresh greens, eggs, honey and sauces would have on our ten restaurant outlets. What they didn't yet see, is how much fun they would have every month creating one-of-a-kind epicurean adventures that would evolve into The Sprouting Project.
And that was just the tipping point, over the past four years, The Sprouting Project has grown to include an expansive organic garden, barrel room, large collection of beehives and chicken coop all serving our restaurants daily.
Monthly, our guests and local residents join us for an intimate southern-inspired farm-to-table dinners at The Sprouting Project. This five-course dinner centers around a different local, season ingredient.
The evening kicks off with a themed cocktail while you meander around The Sprouting Project speaking with the chefs as you tour the gardens, apiary, barrel room and more. Once seated, each plated course is introduced a chef showcasing both their creativity and unique approach to food.
The 2020 calendar of dinners and featured ingredients include:
January 25, 2020 I Egg
February 15, 2020 I Citrus
March 7, 2020 I Magnolia
April 11, 2020 | Asparagus
May 23, 2020 | Rhubarb
June 6, 2020 | Tomato
July 11, 2020 | Stone Furit
August 22, 2020 | Elderberry
September 12, 2020 | Honey
October 10, 2020 | Pumpkin
November 14, 2020 | Pecan
December 11-13, 2020 | Truffle (limited to 24 guests per night)*
Seating is limited, tickets can be purchased online at ticketbud.com.
Past dinner themes have included coffee, mango, blueberry and the annual truffle weekend event. To learn more about The Sprouting Project please visit www.sproutingproject.com.