Chef Justin Thompson will be crafting a unique meal using herbs and vegetables grown at the Garden. Wines from 32 Winds and Darms Lane will be featured. Dinner will be in the J.E. and L.E. Mabee Grange with views of the Garden and sun set. Seating is limited. Tickets: $125 per person for Garden members; $150 for non-members. Proceeds benefit the Garden
Menu
Passed Hors d’Oeuvres
Turnip Tartes
puff pastry, havarti, lemongrass creme
Eggplant & Beet Bruschetta
farmers cheese, sage
Duck Confit & Sweet Potato Crisp
Ricotta & Fresh Herbs
First Course – Past
This dish was inspired by plants and produce that are native to this area of Oklahoma.
Leek & Potato Soup
chanterelle mushrooms, roasted garlic, pecan
Second Course – Present
This dish was inspired by plants that are currently grown at the Garden.
Roasted Tenderloin filet
kale pesto dressed sweet potato hash, cabbage & chard “slaw”, sweet pepper basil sauce
Third Course – Future
This dish was inspired by future plans of the Botanic Gardens to expand their produce beds.
Butternut Squash & Rosemary Bread Pudding
with persimmon maple glaze and plum creme anglaise
*Menu subject to change based on availability of fresh product.
About Justin:
Justin Thompson is the Proprietor Chef of the Justin Thompson Restaurant Group, Co-Owner of Farrell Family Bakery, and Author of Trial & Error: Recipes and Lessons Learned by a Chef & Restaurateur. The Justin Thompson Restaurant Group was founded in 2011 with the opening of Juniper Restaurant, a locally sourced, chef driven farm-to-table concept in downtown Tulsa, Oklahoma. Within the following three years, the group expanded to add PRHYME: Downtown Steakhouse, an upscale modern steakhouse, Tavolo, An Italian Bistro, and 624 Catering and Events.
With a focus on quality products, exceptional service and excellent cuisine, Justin and his company quickly developed a knack for creating problem solving procedures, training, and creative menu options for itself and others, by way of consulting. In May of 2017, Justin added his first full time management and consulting client in MixCo Bar across from the BOK Center downtown. Later, in 2018, Justin worked with Evan and Valerie Wei-Haas in the creation of his first cookbook, Trial & Error. Finishing out 2018, Justin purchased Farrell Family Bread, a local bakery started in 1999 with nearly a hundred wholesale clients across Oklahoma City, Tulsa and the surrounding area.
Before founding the Justin Thompson Restaurant Group, Justin opened and operated several local restaurant favorites in Tulsa, including Ciao, Baby!, Osage Restaurant at Gilcrease Museum, The Brasserie Restaurant & Bar, Sonoma Bistro & Wine Bar, & Duke’s Southern Kitchen.
Throughout his career, Justin has been named best chef in Tulsa by Oklahoma Magazine, Tulsa Voice, Tulsa People Magazine, & Urban Tulsa Magazine. He has received numerous awards and recognition from the Chaine des Rotisseurs, has been featured in Saveur Magazine and served as guest chef at the James Beard House in New York City.
Justin is also involved in numerous charities in Tulsa, and currently serves on the Board of Directors for the Child Abuse Network, and as Co-Chair of their Donor Relations Committee. Justin and his restaurant group have contributed to over one hundred different charities in Tulsa since 2011, including the United Way, Cystic Fibrosis Foundation, Alzheimer’s Association, Cancer Treatment Centers of America, Youth Services of Tulsa, Family & Children’s Services, Iron Gate Ministries, Catholic Charities, Philbrook Museum, Tulsa Ballet and many more.
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