The Iowa Tourism Office and Choose Iowa have teamed up with the Iowa Restaurant Association to debut a farm-to-table dinner series this fall, designed to spotlight the state’s rich agricultural diversity alongside its flourishing culinary scene.
The inaugural event is slated for Oct. 29 at Wilson’s Orchard & Farm in Iowa City, where Chef Benjamin Smart of Big Grove Brewery will craft a five-course menu, drawing on ingredients sourced from local farms.
“This exciting collaboration between Choose Iowa, the Iowa Tourism Office, and the Iowa Restaurant Association will create memorable farm and culinary experiences that attendees won’t soon forget,” said Iowa Secretary of Agriculture Mike Naig. “Through this Farm-to-Table Dinner Series hosted on beautiful Iowa farms, guests will enjoy great food grown and raised by Iowa farmers and expertly prepared by some of Iowa’s best chefs.
“By linking Iowans to the food and ag products grown, raised and made right here in Iowa, Choose Iowa is opening new markets for farmers, broadening options for consumers, and boosting economic activity in our rural communities,” he continued.
Each dinner will feature seasonal ingredients from Iowa farms, with menus designed to reflect the state’s local offerings. Mr. Smart’s fall menu will be accompanied by beverages from Big Grove Brewery and Wilson’s Orchard, emphasizing the regional flavors of the season.
“In Iowa, farm to table isn’t a trend, it’s a way of life. We know travelers are seeking out immersive, educational experiences to connect them to the destination they are exploring,” said Amy Zeigler, state tourism manager at the Iowa Tourism Office. “There is no better way to showcase Iowa as a foodie paradise than by connecting our agricultural heritage to the culinary arts.”
The dinner series offers more than just a culinary experience – it also includes an educational aspect. High school students studying culinary arts will have the chance to work alongside professional chefs, gaining hands-on experience in meal preparation, presentation, and kitchen operations.
Proceeds from the events will go to the Iowa Restaurant Association Education Foundation, which funds mentorship programs and scholarships for aspiring chefs across the state.
“Iowa is uniquely positioned to lead the nation in farm-to-table dining,” said Jessica Dunker, president and CEO of the Iowa Restaurant Association. “Although many may not realize the national acclaim these and other Iowa chefs have garnered, their culinary approaches have always remained rooted in the farm. These dinners offer an opportunity to experience exceptional, locally sourced meals in some of the most picturesque farm settings our state has to offer.”
The next event in the series will take place in December at Rose Farm in Norwalk, with Chef Aaron Holt crafting a winter-themed menu. Details on the spring and summer dinners are forthcoming. For more information on the dinner series and ticket details, visit www.iowafarmtotable.org.
