Join us for
Chef In Your Garden
For 17 years Growing Gardens has collaborated with Portland’s top chefs, restaurants, wineries, and generous community members to host extraordinary, multi-course dinners in stunning home gardens. These “Chef In My Garden” dinners have brought together our community to enjoy food, share meaningful conversation, and benefit the mission of Growing Gardens. The current pandemic has laid bare the gaps in our health system, food system, and economic system. The work of Growing Gardens is more critical than ever and we are determined to overcome the unique challenges presented by this crisis.
This year, Chef in My Garden will be transformed into Chef in Your Garden – an opportunity to experience the same unparalleled and one-of-a-kind meal, developed and prepared by top Portland chefs exclusively for this event, delivered to your door to be enjoyed in the magic of your own garden. Each Chef will be creating a unique, multi-course basket that will include a 3-5 course meal, including dessert and a local wine pairing curated by Chevonne Ball of Dirty Radish.
Wednesday, September 23rd | Diane Lam | Sunshine Noodles with Cramoise Vineyard
Diane Lam is a chef creating and sharing the story of regional Cambodian cuisine with Portland. With creativity and playfulness in mind, her food stretches the boundaries of casual and approachable dining and with that of refined technique and flavor. As a young Chef her interests are understanding sustainable food ways as well as empowering new cooks to be independent and knowledgeable. She enjoys creating spaces for people to connect in, buying beautiful produce and throwing extravagant dinner parties. Learn more about Sunshine Noodles!
-This dinner is completely gluten free
-This dinner can be made dairy free
Thank you to our generous dinner sponsor, Garden Fever!
Sunday, October 4th | Vince Nguyen | Berlu with Alumbra Cellars– SOLD OUT!
A native of Orange County, California, Vince Nguyen gave up dreams of becoming a pediatrician when he discovered a talent for cooking. At age 21, he started his professional career at Providence, a two-Michelin star restaurant in Los Angeles. After 2 years in LA, Vince moved to Portland, Oregon where he worked under chefs Matthew Lightner and Justin Woodward at Castagna, eventually moving up the ranks to become sous chef. It was from his experience at Castagna that Vince grew more interested in the international food scene which took him to work in some of the best restaurants in the world, including Noma in Copenhagen and The Royal Mail in Australia (under chef Dan Hunter). Vince opened Berlu in SE Portland in the summer of 2019 and within months of opening was named The Oregonian’s Rising Star Restaurant of the Year and one of Robb Report’s Best New Restaurants in America. Berlu is the culmination of Chef Nguyen’s experiences in top restaurants as well as an articulation of his personality. It is through his ever-evolving cuisine that he feels best able to express himself. Learn more about Berlu!
–This dinner is completely gluten free
-This dinner is completely dairy free
Monday, October 5th | Fatou Ouattara | Akadi with Quaintrelle wines
Fatou Ouattara is the chef and owner of Akadi. Fatou moved from the Ivory Coast to attend Portland State University at age 23, and learned to cook Ivorian traditional food at age 7. Akadi serves dishes from countries throughout West Africa, with a focus on the Ivory Coast and Burkina Faso. Fatou was featured in PDX Monthly’s Best New Restaurants 2018 and brings her passion for not only creating recipes, but executing recipes that were passed down to her from her elders to her cooking. Learn more about Akadi!
-This dinner is vegan
Wednesday, October 14th | Thuy Pham | Mama Dút Foods with Leah Jorgensen Cellars
“My journey to vegetarianism was challenging, yet rewarding in so many ways. I knew that with every meal, I was impacting the livelihoods of animals and our planet. I was determined to set a strong example for Kinsley to have empathy and compassion for the world around us. As a Vietnamese-American, I struggled to maintain the balance of connecting with my Vietnamese heritage, people and animals all at the same time. With this in my heart and support from my community, I was able to create a product I hope will bring people together over a delicious meal they are already familiar with while saving animals. This is my mission: to bring people together over food, save the animals and maybe one day, the world. I welcome all who are curious, or defiant, or courageous.” Learn more about Mama Dut Foods!
-This dinner is vegan
-This dinner is completely gluten free
Saturday, October 17th | Elsy Dinvil | Creole Me Up with Day Wines
My name is Elsy and I am originally from Jérémie, Haiti. I grew up in the kitchen. In fact, in Haiti, girls don’t have a choice. As soon as my mother started cooking, my sisters and I were in the kitchen helping with all sorts of chores and my main task always was to crush the ingredients to make the épis (marinade) of the day to marinate the main meat for dinner. Needless to say, I love to cook and enjoy bringing close and new friends together over tasty food. My business, Creole Enterprises LLC, was launched on August 21st, 2017 after a six-year-long struggle with digestive issues and a colon surgery. I have a solid understanding of how foods can nurture and heal the body, and at the same time, negatively affect someone’s health. I am especially focused on helping people overcome health challenges through simple choices in the food they eat. My goal is to provide chemical and allergen-free plant-based products with rich flavors, which offer an alternative in the kitchen, all while staying true to my Haitian roots, culture, and background. This is the biggest inspiration behind my business. Learn more about Creole Me Up!
Thank you to our generous dinner sponsor, Hyland Garden Design.
Friday, October 23rd | Amalia Sierra | Tierra del Sol with Sokol Blosser
Whether through catering or working the farmers market circuit, Amalia Sierra enjoys introducing Portlanders to Oaxacan food and flavors. Amalia remembers experiencing the difference between town and urban flavors when she moved from Oaxaca City to Santa Cruz Tacache de Mina, a nearby rural town. Learn more about Tierra del Sol!
Pick up and Delivery of Baskets
Pickup and delivery options will be available for each Chef In Your Garden date. Pickups will be at each Chef’s restaurant, and delivery will be limited to the city of Portland.
All guests who choose the pickup option will receive a special bonus item in their basket as well as helping us focus our volunteer resources on participants who have limited mobility or are high risk for COVID.
We are so excited about our lineup of wineries this year. Wine pairings have been curated by Chevonne Ball of Dirty Radish, and are all local, women-owned wineries. Learn more about the wineries here:
Cramoisi Vineyard – Sofia Torres-McKay
Alumbra Cellars – Elena Rodriguez
Quaintrelle – Savannah Mills
Leah Jorgensen Cellars – Leah Jorgenson
Day Wines – Brianne Day
Sokol Blosser – Alex & Alison Blosser