Successful businesses regularly reimagine themselves, and with its introduction of award-winning chef Chris Hall and farm-to-table dining events, Colonial Garden’s customers and guests can expect a delectable array of dining options as part of its most recent reimagining. From a quick bite for breakfast to a farm-to-table dining reservation, The Kitchen at Colonial Gardens is sure to please.
The Kitchen is open 8 a.m. to 3 p.m. seven days a week, serving breakfast and lunch menus created by Chef Hall. Setting them apart from other eateries is their commitment to using regionally sourced foods; some fruit and produce is grown onsite at Colonial Farms; with their greenhouse they have extended season vegetable production and are able to harvest year-round. They have also established partnerships with a variety of local farmers, allowing them to be 90% regionally sourced.
Grace Ames, Director of Agritourism at Colonial Gardens, says their ultimate goal is “to connect people with food in every capacity possible.
We’ve committed to intentionally provide experiences from you-pick options in the summer, to purchasing in our market, to experiencing the flavor and nutrition of one of our farm-to-table dining experiences. We hope to encourage and support ecologically sound farming practices that promote sustainable and regenerative agriculture.”
Those seeking unique experiences will want to make reservations for The Kitchen’s recently debuted farm-to-table six-course wine and dine experience; dinners will be held monthly that feature fine dining in a casual atmosphere, and guests will enjoy A Bommarito wines selected to complement each course. Colonial Gardens will host private dinner options in the spring in its courtyard, and plans are underway to offer wedding and special events packages catered by Chef Hall.
“I’m very much looking forward to getting back to my personal roots, as well as the roots of where food originates. I grew up on a small family farm, so coming to Colonial Farms is like coming home, and I’m excited about the environment we have cultivated, with a commitment to almost 100% local food sourcing,” said Chef Hall.
Prior to The Kitchen at Colonial Farms, Hall served as Executive Chef at a number of metropolitan Kansas City high-end hotels, including the Peppercorn Duck Club and the Intercontinental hotel, and his impressive vitae afforded him opportunities to cook for an array of celebrities and dignitaries including President Bill Clinton and Secretary of State Hillary Clinton, Michael and Janet Jackson, Sugar Ray Leonard, Paul McCartney, Jerry Seinfeld, Eminem, the Chiefs football team and Anthony Bourdain.
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Farm-to-table events, private parties, and dining options are coordinated by award -winning chef Chris Hall.