Grogg’s Green Barn Introduces The Reserve
GARDEN-TO-TABLE DINNERS: Carla Grogg, co-owner of Grogg’s Green Barn, addresses guests at Grogg’s first garden-to-table dinner. At left is her husband and co-owner Kelly Grogg.
Since opening in 2011, Grogg’s Green Barn () has been offering organic, native and edible products in its encouragement of sustainability and urban gardening.
The company’s latest venture, called The Reserve at Grogg’s Green Barn, provides guests with a “full-circle gardening” experience. The menu and culinary theme will change often to reflect the seasonality of the garden, making every dinner session unique and coveted. The Reserve will offer two dinners a week for 27 weeks of the year.
“We want to enhance the horticulture experience for our customers by offering them examples of what they can create for their table, straight from their own gardens,” says co-owner Kelly Grogg.
The Groggs believe the concept is a perfect expansion from the current business, and coupled with an existing organic savvy customer base, it is a natural progression for growth.
When native Tulsan Matt Owens (former executive chef at Torero and Canebrake) learned of their plans, he recognized it as something special. Having previously spent eight years in Portland working with local farmers, ranchers and growers, Owens was intrigued at the idea of bringing his enthusiasm for locally-sourced food to the Tulsa area. “My vision for The Reserve is to use at least 80 percent of the food from produce grown in Grogg’s very own backyard. I believe in the leaf to root concept of using as much of the vegetable as I can.”
The Reserve will host dinners on Friday and Saturday evenings April 7 –Aug. 5, before returning on Sept. 9 through Nov. 4 for fall season dining. Dinners are on a reservation basis only.
Along with its dinners, The Reserve will also host cooking classes and corporate and private gatherings during the off-season.
To learn more and to make a reservation, visit groggsgreenbarn.com/the-reserve or call 918-994-4222.
Updated 04-24-2017
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