Taste of Veracruz to benefit BoysGrow
Dine alfresco and get a healthy taste of chef-prepared Veracruz cuisine made with field-fresh produce for a good cause. BoysGrow’s fourth annual Gather and Grow is Aug. 26. The multi-course culinary extravaganza at BoysGrow farm in south Kansas City, Mo., is a fundraiser for the eight-year-old nonprofit.
“We think it’s a great opportunity for people to learn about our program, get connected to their food and assist a local nonprofit helping youth,” says John Gordon Jr., founder and executive director.
Employing positive role models, BoysGrow teaches urban boys, ages 14 to 16 about entrepreneurism through farming and husbandry. Currently 35 boys work in the two-year, year-round farming and business program. Since the first class, BoysGrow has graduated 108 boys. Some have returned as volunteers or paid junior staff.
“We’re very fortunate to have this mentorship program available in our community,” says Gather and Grow co-chair Tony Glamcevski. “It’s programs and farms like BoysGrow that make Kansas City so unique and special.”
BoysGrow recruits each March and hires in April. The boys complete an application and interview to be accepted into the program. They work three days a week during the summer and twice a month during the school year.
Besides raising chickens and goats, the boys grew a mouthwatering assortment of produce this summer. Crops included asparagus, berries, greens, tomatoes, watermelon and much more, which Gather and Grow guests will get to sample.
“Most of the dishes are cooked over an open fire using produce that is grown at the farm,” says Glamcevski, adding, “The boys … assist in cooking and serving, as well as all other aspects of the event.”
Carlos Falcon, chef and owner of Jarocho Pescados y Mariscos designed the menu for the fundraising feast. The sit-down dinner begins with specialty cocktails by Liquid Minded Concepts, ceviche and appetizers by Chefs Howard Hanna, John Smith and Ted Habiger. Pork with pasilla mole and fried fish steak are the dinner entrée options. Falcon’s native Veracruz-inspired side dishes are grilled cactus, rice, handmade tortillas and BoysGrow vegetable escabeche.
“I think people will enjoy something different,” Falcon says.
Vinoteca will pour a choice of wines, and Brewery Emperial will serve its own craft ales and lagers to complement the Mexican fare.
“We hold meetings and coordinate how everything will flow together for this dinner,” Falcon says.
Gather and Grow is one of two BoysGrow signature fundraisers. FarmFest on Sept. 23 is family-oriented. The 5-to-9 p.m.-Gather and Grow is geared toward adults. Seating is limited to 100. Tickets can be purchased online at www.eventbrite.com/e/gather-grow-2018-wchef-carlos-falcon-tickets-47009408406 for $125. For more information, contact Gordon at 773-793-5056 or jgordonkc@gmail.com. BoysGrow 10-acre farm is located at 9301 E. 147th Street.
Each year, the boys develop a new product to market made from their harvest. The products – agave ketchup, all-natural barbeque sauce, avocado hot sauce, jalapeño honey mustard, salsa orgullo and Tzakzi salad dressing -- are sold in select stores and will be available for sale at Gather and Grow, along with fresh produce. The boys will lead farm tours.
Kansas City singer/songwriter Lauren Krum will entertain.
Everything for Gather and Grow is being donated, including all creative professional services.
Glamcevski says the BoysGrow unofficial motto is “Food brings people together.”
“By coming together at this dinner,” he says, “we help raise awareness … of BoysGrow while raising funds to help with operating costs.”
