When it comes to nurturing the region, Northeast Ohio's culinary community delivers an especially potent supplement. From hardworking farmers to sustainably minded chefs to discerning diners, all are committed to the mindful consumption of the region's finest products. This locally grown mindset, a delicious confluence of education and regional development, is the backbone of the first RIPE! Food and Garden Festival.
This three-day locavore affair is hosted by the Cleveland Botanical Garden and runs Friday, September 24 through Saturday, September 26. The Garden's grounds will provide the backdrop to a community-based celebration of fall foods, with special appearances by some of Cleveland's best chefs, finest purveyors, garden experts and more.
"I am excited that RIPE! will take place in the heart of University Circle," says fire food & drink chef/owner Doug Katz. "It is a great local food event that brings together people from all over our community."
The pre-event kickoff is the Harvest Moon Dinner on Thursday, September 23, from 6 - 10 pm. The five-course menu was created by Katz, Spice of Life Catering Co. founder Ben Bebenroth and Tony Smoody of Bon Appétit, the Garden's caterer. The dinner, which will be served at an outdoor community table on Wade Oval, will include grass-fed beef from Miller Livestock, herbs and vegetables from Green Corps Urban Farms, fruit from Woolf Farms, specialty mushrooms from Killbuck Valley Mushroom Farm, and cheeses from Lake Erie Creamery and Lucky Penny Farm. A live band will play contemporary bluegrass and Americana, and all proceeds benefit Green Corps, "the Garden's agricultural workforce training program for urban high school students."
