AMES EVENTS FIELD GUIDE
Farm-to-Table Evening at Reiman Gardens: Chef Aaron Holt’s Four-Course Harvest
A limited-seat fundraiser on Thu Sep 11 (5–8 PM) that pairs locally sourced, farm-fresh ingredients with wine tastings while supporting Reiman Gardens’ Grow & Give program.
Farm-to-Table Evening at Reiman Gardens: Chef Aaron Holt’s Four-Course Harvest.
At Reiman Gardens in Ames, a harvest-table dinner brings farmers, chefs and diners together in a community-driven farm-to-table event: Chef Aaron Holt of Doolittle Farms prepares a four-course meal from locally sourced ingredients while the Gardens provide an outdoor setting for an evening of food, wine and conversation.
Highlights
Outing Highlights
Four Courses from Doolittle Farms
Renowned Chef Aaron Holt of Doolittle Farms curates a four-course menu made from farm-fresh, locally sourced ingredients; each course is paired with a wine tasting and nonalcoholic beverages (iced tea, lemonade, water) are complimentary during the meal.
A Community Fundraiser for Grow & Give
The event is a fundraiser for Reiman Gardens’ Grow & Give Program, which provides free produce to area food pantries to help address local food insecurity, bringing together farmers, chefs and food lovers in a community-focused evening.
Harvest Table in the Gardens
Meals are served harvest-table style outdoors in Reiman Gardens, with the plan to move indoors only in case of inclement weather—an al fresco dining experience tied closely to the place where the produce is grown.
What the day feels like
What the Evening Feels Like
The evening unfolds like a neighborhood harvest: a cocktail hour with a grazing table leads into a chef-curated four-course dinner, punctuated by a brief program highlighting the Trial Gardens and Grow & Give efforts, then a final hour to stroll and enjoy the Gardens.
Suitability
Who it's for
Who this evening suits — and who should be cautious.
Practical planner
Details to review before reserving
The event runs Thu Sep 11, 5:00–8:00 PM with a 5:00–6:00 PM cocktail hour, 6:00–7:30 PM dinner, a 7:00 PM program, and 7:30–8:00 PM time in the Gardens.
Dress for outdoor dining (the meal is served outdoors and moved indoors only if the weather is inclement); the cocktail hour includes a cash bar, and nonalcoholic beverages are complimentary during the meal.
Menu is subject to minor changes based on produce availability from local partners; vegetarian and gluten-free options are offered at checkout but fully vegan plates are not available.
Review cancellation policies before reserving.
Frequently asked questions
Planning Your Outing
When and for how long is the event?
The event is on Thu Sep 11 from 5:00–8:00 PM.
Who is preparing the meal?
Chef Aaron Holt of Doolittle Farms will prepare the four-course meal.
Are there options for dietary restrictions?
Vegetarian and gluten-free options are available and can be selected at checkout; the chef is unable to provide fully vegan plates due to the nature of the meal.
Is alcohol available?
There is a cash bar during the cocktail hour and each course will be paired with a wine tasting; iced tea, lemonade and water are complimentary during the meal.
What happens in bad weather?
The meal is planned for outdoor harvest-table service and will be relocated indoors in case of inclement weather.
What is the purpose of the event?
The event serves as a fundraiser for Reiman Gardens’ Grow & Give Program, which provides free produce to area food pantries.
Who should I contact with questions?
Questions about the event can be directed to Emory Telios, Public Event Coordinator, at [email protected].