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.
Tickets to Chef In Your Garden will include a multi-course meal for 2 people, dessert and wine. Each date will feature a different chef, with limited number of tickets available.
There will be (6) Chef In Your Garden events taking place in August, September, October – exact dates to be announced.
Date TBD | Fatou Ouattara | Akadi
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.
Date TBD | Vince Nguyen | Berlu
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.
Date TBD | Thuy Pham | Mama Dút Foods
“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.”
Date TBD | Amalia Sierra | Tierra del Sol
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.
Date TBD | Elsy Dinvil | Creole Me up
Elsy is originally from Jeremie Haiti, coming to the United States with a scholarship to study Food Science and Technology. She is focused on helping people overcome health challenges through simple choices in the food they eat. Her goal is to provide chemical and allergen-free plant-based products with rich flavors, all while staying true to her Haitian roots, culture, and background.