Jun 17, 2010 | Events

Soil to Supper: A Cornman Farms Dinner

Special Dinner #93

James Beard-nominated Chef Alex Young began a garden 5 years ago now as a way to spend more time with his family and also make really great food.  They way he describes it, there was an added excitement in serving a special to guests which you not only cooked, but also grew, yourself.  Today, Chef Alex’s Garden is a full-fledged farm, growing over 130 varieties of more than 27 types of vegetables.  What began as a plot of heirloom tomatoes has doubled in size each year and now includes livestock such as pigs and cattle.

Cornman Farms has a passion for full-flavor and taste plays a big part in what plants are chosen to grow.  Varieties are chosen for their complexity of flavor and ability to thrive in Michigan’s climate and then nurtured in a way that embraces the concept of organic. Throughout the growing season, vegetables are prepared and served just hours after being picked.

This dinner celebrates the earliest harvest including first-of-the-season tomatoes, cucumbers, beets, spring carrots, new potatoes and even turnips.



Heirloom Tomatoes
Handmade Fresh Mozzarella
Tomato Bead Crostini
Roasted Heirloom Garlic Crostini


Whole Wheat Pan Bread


Pea Salad
Roasted Beets & Zingerman’s Creamery Aged Chelsea Goat Cheese
Red Fife Wheat Berry Salad


Grilled New Potatoes
Grilled Summer Squash & Mushroom Kabobs
Roasted Turnip & Carrot
Broccoli Casserole with Hook’s 7-year Cheddar
Grilled Corn with Ancho Chili & Butter
Green Tomato Lasagna


Curried Beef Kabobs
Spring Lamb Kabobs
Chicken Coq au Vin


Fresh Berry Pies
Ice Cream Cake
Green Tomato Pie