Starts in 7 Days, 14 Hours
July 31, 2021 7:00 pm
Enjoy a farm-to-table dinner at the Youth Garden Project with Guest Chef Brian Sward!
Purchase tickets here: www.youthgardenproject.org/seed-to-table
The Youth Garden Project, along with Brian Sward of the Moab Brewery, would like to invite you all out to a garden dinner the evening of Saturday, July 31st! Enjoy a multi-course meal prepared with seasonal ingredients harvested straight from the garden and from other local farms. Twinkling lights strung between the fruit trees, beautiful table settings, delicious food & beverages–an evening at the beautiful Youth Garden Project is sure to be a unique and special experience for locals and visitors alike.
Here are the need-to-know details:
Tickets are $50 a person and should be purchased in advance.
The event begins at 7pm with beverages on the patio. Dining service begins at 7:30pm.
Seating is limited so reserve your spot ASAP!
You may be seated privately with your family, or join the YGP community table.
Tickets may be refunded up to 48 hours before the event; after that we will not be able to offer a refund for canceled tickets.
Proceeds will benefit YGP’s youth and community programs, such as Garden Classroom Field Trips, YGP Summer Camp, CareShare produce donations, and more!
About Brian Sward
Brian began his culinary career while attending Penn State University, in State College, PA. It was in the research kitchen while working on the USDA’s Healthy Lunch program that he discovered his love and passion for food and hospitality. His culinary career then spanned an amazing decade taking him from Arizona to NYC, with stops in Albuquerque, and even to Atlanta cooking at the Athlete’s Village for the ’96 Olympic games. Once he planted roots in NYC he worked at such notable restaurants as Tavern on The Green, One CPS at the Plaza Hotel and The Central Park Boathouse. After a few years Brian left Manhattan to begin what would be another decade working at Walt Disney World. There he was a chef at Le Cellier Steakhouse at EPCOT while getting his MBA. After finishing his degree, he started a second career in Analytics both for Disney and in Las Vegas for MGM Resorts International. Brian then spent time in Salt Lake City heading the foodservice division for Maverik. Under his leadership it was recognized as one of the top ten best convenience store food programs by Food and Wine magazine in the country. In October of 2020 he joined the Moab Brewery family as the Director of Operations and is passionate about celebrating the flavors of the Brewery on the menu. His love of cooking, interacting with people and the outdoors makes Moab the perfect location for him to continue to share his passion for food and hospitality with all who walk through the doors of the Brewery.