Chris Kenrick’s six-acre farm in Tampa is beaming with life and overflowing with all sorts of organically grown vegetables and herbs. It’s also home to the area’s oldest-running CSA program and farmer’s market, providing hundreds of Tampa Bay residents with fresh-as-it-gets produce year-round.

Chris is a champion of local foodsheds and sustainable agriculture and believes in growing community from the ground up. His community-driven ethos includes farmer apprenticeship programs, hands-on educational workshops, farm tours and events for both children and adults. We’ll celebrate this inspiring work with a feast in their beautiful fields along Sweetwater Creek.

Guest chef Eric McHugh spent more than twenty years in Tampa Bay area restaurants, including Hew Parlor at The Fenway Hotel, before helming the pans at Hotel Haya’s famed Flor Fina. He’ll bring us a taste of the restaurant’s unique menu inspired by the Cuban and Latin roots of Tampa’s Ybor City neighborhood. Think coconut clam chowder, calamansi ceviche and wood-fired brick chicken with plantains.