Event

Chef in the Garden 2017

Tom Douglas and his chefs are again bringing their genius for magical menus to GROW's annual Chef in the Garden event on Thursday, July 27. The al fresco evening in the Interbay P-Patch will feature Alex Chan as guest chef, preparing dishes that emphasize locally sourced, garden-fresh ingredients and innovative flavor combinations.
Alex and Tom have created a menu that begins with passed appetizers including Pence Orchard peach and haloumi kebabs with petimezi, and P-Patch honeycomb with lardo and black mission figs.
The first course will be Green Goddess gazpacho with Bing cherries and fried almonds, and the second course will feature heirloom tomatoes, Dungeness crab, avocado and petite herbs.
Applewood-grilled pork chops with fresh corn grits, Walla Walla onions and spicy radish gremolata will be the entree, with a vegetarian option of summer squash crostata, charred corn, Walla Walla onions and spicy radish gremolata.
Dessert will be lavender pavlova with summer berries, elderflower and lemon curd.
Some ingredients for the dishes will come from P-Patches, and the courses will be paired with fine Northwest wines.
Hors doeuvres, wine and non-alcoholic beverages will be served beginning at 5:30 p.m., and guests will be welcome to stroll through the large and colorful Interbay P-Patch with glass in hand. The pre-dinner silent auction will feature food and wines, gardening and experiences. Guests will be seated at 7, and the event will end at 9.
The Chef in the Garden event, which is limited to 90 diners, is GROW's primary fund-raising project. This is the eighth year that GROW has been honored to have the support of Tom Douglas and his catering crew.
GROW supports Seattle community gardens and their volunteer leaders, and owns six P-Patches. It also provides plot fee subsidies for low-income gardeners, as well as purchasing tools and seeds for shared use at the P-Patches and ensuring that donated produce reaches Seattle food banks and feeding programs.