Harvest Evenings at Reiman Gardens: Farm-to-Table Dinner in Ames, Iowa

Reiman Gardens in Ames, Iowa, hosts a convivial Farm to Table evening that brings together chefs, farmers, and neighbors against the living backdrop of the Trial Gardens. On Friday, September 11 from 5–8 PM, this limited‑seating outdoor dinner pairs a four-course menu by Chef Aaron Holt of Catering by Doolittle Farm with wine tastings, showcasing produce harvested from nearby growers. The event supports Reiman Gardens’ Grow & Give Program, which redirects fresh produce to area food pantries and highlights practical seed-to-table partnerships in the region. The evening opens with a cash‑bar cocktail hour and grazing table, then moves to harvest‑table dining beneath garden lighting. Guests move through flavors rather than tracks: seasonal salads, a composed main, and a dessert course—each paired to a wine selected to amplify the ingredient on the plate. Menu details shift with what local farms deliver, which is the point: you taste place and season. Note: vegetarian and gluten‑free options are available; fully vegan plates are not offered for this meal. Beyond the menu, the setting is what turns a meal into a moment. The Trial Gardens are experimental plots where hardy cultivars and trial plantings reveal which varieties thrive in Iowa clay and summer heat—perfect for visitors who want to see both ornamentals and edible beds in action. Between courses, organizers will offer remarks about the Grow & Give Program and the trial garden work, grounding the dinner in community purpose. Practicalities are simple: the event is outdoors with an indoor contingency for bad weather; bring a light layer for evening chill. Tickets are limited and designed to raise funds and awareness, so booking ahead is essential. For questions, contact Logan Metzger, Public Event Coordinator, at [email protected]. Reservations and booking details are available through the event referral link. Why book this evening? It’s not just a meal—it’s a reach across the local food system: growers, a prize‑winning chef, and an education nonprofit creating immediate impact. Chef Aaron Holt, owner/operator of Catering by Doolittle Farm and award recipient across Iowa’s culinary scene, designs courses that showcase regional producers while the Gardens translates harvested abundance into community aid. For food lovers visiting Ames, this is a compact, flavorful way to connect with place, people, and purpose. Tickets support programming including youth education, horticultural trials, and the Grow & Give distribution network; buying a seat translates into meals for neighbors in need. Dress for the garden: closed-toe shoes are recommended on grass pathways, and parking is on site. Because seating is communal harvest-table style, arrive with curiosity and an appetite for conversation. Whether you come for the wine pairings, the cooking, or the community impact, the Farm to Table night at Reiman Gardens offers a clear, local snapshot.