Green Dirt On Oak

**Please note that this special event will not be held at our downtown restaurant. Instead, it will take place in Weston, offering a unique setting for this exciting occasion. We look forward to welcoming you there!** ---------- We're thrilled to launch our 2026 farm-table-dinner experience with an unforgettable evening of cuisine and delight on our farm in Weston, Missouri! Starting our season off is one of KC's finest chefs: Jeff Workman. Having honed his craft with restaurants such as The Campground and Corvino Supper Club, this will be a dinner you won't want to miss! Each ticket includes a Green Dirt Farm catered welcome reception and multi-course dinner with wine or non-alcohol pairings. The evening’s menu will unfold as a delightful surprise. If you have any dietary restrictions or inquiries, please reach out by email in advance at events@greendirtfarm.com. Please provide us with your contact information at booking so we can share detailed information on events at our farm. You may read about chef Jeff below, and we hope to see you there! ---------- "Jeff Workman AKA Cheffrey is recognized for his modern Midwestern cooking and contributions to the Kansas City dining scene. Rising through the kitchen ranks from dishwasher to chef, he developed a reputation for thoughtful, ingredient-driven cuisine and strong leadership in the kitchen. Workman has held key roles at acclaimed restaurants including The Campground and Corvino Supper Club & Tasting Room, where he helped shape seasonal menus focused on balance, technique, and regional flavors. In 2024, he was named a semifinalist for the Emerging Chef award by the James Beard Foundation, recognizing his growing influence in the American culinary community."

From $205 / person

Join us in our enchanting upstairs dining room to celebrate Mother's Day brunch. Your ticket includes a cheese, charcuterie & pastry grazing table, dessert spread, coffee & juice, each guest's choice of entrée. Cocktails and espresso drinks are available à la carte. ---------- Ages 12+ – $55 Children 11 & under – $20 ---------- We're accepting reservations from 9 AM–3 PM. Please adjust the guest count or preferred time above to view all available booking options. ---------- Please let us know when booking if you need high chairs or access to our elevator for accessibility needs. Reservations canceled within 48 hours of brunch will incur a $20 cancellation fee per person.

From $20 / person

---------- We're excited to invite you to a true farm-to-table experience on our pastures in Weston, Missouri! Returning to Green Dirt Farm is renowned chef Andrew Longres of Acre, who will bring his culinary expertise and legacy to this unique dinner. Each ticket includes a Green Dirt Farm catered welcome reception and multi-course dinner with wine or non-alcohol pairings. The evening’s menu will unfold as a delightful surprise. If you have any dietary restrictions or inquiries, please reach out by email in advance at events@greendirtfarm.com. Please provide us with your contact information at booking so we can share detailed information on events at our farm. You may read about chef Andrew below, and we hope to see you there! ---------- "andrew longres was born and raised in liberty, missouri, where his journey into the culinary world began at an early age. from the moment he picked up a spatula, his passion for food consumed him. after high school, he earned a scholarship to the prestigious scottsdale culinary institute in arizona, where he would earn his bachelor’s degree in occupational science and restaurant management. but andrew was never one to settle—he was determined to make his mark in the world of fine dining. at the start of his career, andrew’s talent was recognized when he received the coveted chaine des rôtisseurs scholarship. this life-changing opportunity sent him to europe, where he spent three months working in some of the continent’s most legendary kitchens: le epicure at the bristol hotel in paris, marcus wareing at the berkeley hotel in london, and mugaritz in errenteria, spain. each kitchen tested his limits, but andrew’s ambition burned brighter with each new challenge, shaping him into a force in the culinary world. returning to the united states, andrew’s path led him to the french laundry in napa valley, a 3-michelin-starred temple of fine dining run by the legendary chef thomas keller. here, in the heart of this culinary mecca, andrew proved himself time and again, working his way up to sous chef. but his journey didn’t end there—he sought out every opportunity to learn and grow, staging at the most renowned restaurants in the country: alinea, 120, acadia, blackbird, and avec in chicago, and daniel, per se, eleven madison park, and le bernardin in new york city. with each new experience, andrew’s reputation as a rising star in the culinary world solidified. yet, even as he soared in the highest echelons of the culinary world, andrew felt a powerful pull to return to his roots. the midwest called him home. he moved back to kansas city, where he took the helm as executive chef at bluestem, and later, as executive chef at the american restaurant during its transformation into a premier event space. but even with all his success, a burning desire to create something of his own never left him. the name "acre" is a tribute to his family’s legacy—the rolling acres of his grandparents' farm in liberty, missouri. andrew’s journey is not just one of professional success but also of personal devotion. he and his high school sweetheart, megan, have been together since their teenage years, building a future together. with megan and their two young children, andrew found a home in parkville, where he realized his dream of opening his own restaurant. now, with acre, andrew is more determined than ever to bring his culinary vision to life, rooted in the traditions of his family and the remarkable experiences that have shaped him. as he continues to evolve and innovate, he invites you to join him on this exciting journey." ~ Andrew Longres

From $205 / person