Midsummer Harvest puts focus on sustainability

Sunday, June 12, 11:30 a.m.-3 p.m.

Mainstrasse Village

 

Grab a bib and head for The Midsummer Harvest, a picnic experience featuring a local, organic and sustainably raised feast prepared by Greater Cincinnati’s top sustainably focused chefs. The purpose of the event is to help raise awareness of the link between sustainably raised food and children’s health.

Proceeds from the fourth annual Midsummer Harvest will benefit holistic care and nutrition programs at Cincinnati Children’s Hospital.

Guests will hear from Dr. Carina Braeutigam of Cincinnati Children’s Hospital Medical Center.

Music will be provided by The Tillers.

Tickets: $150 per person.

www.healthyrootsfoundation.org  

 

Chefs include: Dana Adkins, Stone Creek Dining Company; Jared Bennett, Metropole; Brad Bernstein and Andrew Mersmann, Red Feather; Justin Dean, Woodlands Pork; Jean Robert de Cavel, Table, French Crust Café, Le Bar a Boeuf; Suzy DeYoung, La Soupe; Mike Florea, Maribelle’s; Todd Kelly, Orchids at Palm Court; Nino Loreto, panino; Laurel Meadows, Sleepy Bee Cafe; Jose Salazar, Mita’s, Salazar; Ryan Santos, Please; Baron Shirley, Inspirado; Josh Wamsley, Mazunte; Paul Weckman, Otto’s, Frida 602; Stephen Williams, Bouquet, Son & Soil; Dan Wright, Abigail Street, Senate, Pontiac Bourbon & BBQ.

 

Food & drink artisans: Jessica Bechtel and Jana Douglass, Happy Chicks Bakery; Sara Bornick, streetpops; Rachel DesRochers, Grateful Grahams; Zach Eidsen, Oakley Wines; Jeff Hunt, MadTree Brewing Company; Nick Marckwald, Hen of the Woods; Ryan Morgan, Sixteen Bricks Artisan Bakehouse; Tony Tausch, Coffee Emporium; Megan Tysoe, Rooted Juicery + Kitchen; Molly Wellmann, Japp’s, Myrtles Punch House, Neon’s, Old Kentucky Bourbon Bar.

Leave a Reply