Iowa Farm to Table: Building Community Through Food

In Iowa, where fields stretch to the horizon and farms are the heartbeat of the land, food is more than sustenance—it’s a bridge that connects people, places, and stories. The Iowa Farm to Table dinner series, a collaboration between the Iowa Tourism Office, Choose Iowa, and the Iowa Restaurant Association, embodies this truth, turning meals into vibrant celebrations of community. By bringing together award-winning chefs, local farmers, and eager diners, this series showcases how food can weave strangers into neighbors and transform shared tables into lasting memories. Through the work of chefs like Benjamin Smart, Aaron Holt, Jessica Baldus, and Lynn Pritchard, Iowa Farm to Table is not just about eating—it’s about preserving culinary heritage and strengthening the bonds that make Iowa unique.

A Table Set for Connection

The Iowa Farm to Table dinner series is a testament to the power of food to unite. Hosted on picturesque Iowa farms, these exclusive, multi-course dinners highlight seasonal ingredients sourced directly from local producers. Each event is a dialogue between the land and the plate, with chefs crafting menus that honor Iowa’s agricultural bounty. From radishes and beets grown at Camp Creek Organic Produce to goat cheese from Sweet Doe Company, every bite tells a story of the farmers who nurture the land and the communities they sustain.

Beyond the food, these dinners foster connection. Diners sit elbow-to-elbow, sharing stories as they savor dishes paired with local beverages like Big Grove Brewery beer or Wilson’s Orchard ciders. High school students, invited to work alongside the chefs, gain hands-on experience and mentorship, planting seeds for the next generation of culinary talent. Proceeds from each event support the Iowa Restaurant Association Education Foundation, funding scholarships and mentorships for aspiring chefs. This cycle of learning, sharing, and giving back ensures that the table remains a place of community for years to come.

Chefs as Community Builders

The chefs behind Iowa Farm to Table are more than cooks—they are storytellers and stewards of Iowa’s culinary heritage. Chef Benjamin Smart, the opening Executive Chef of Big Grove Brewery, brings a wealth of experience from his time at The Herbfarm in Washington and under James Beard award-winner Celina Tio in Kansas City. Named one of Plate Magazine’s “30 Chefs to Watch” in 2016 and the Iowa Restaurant Association’s “Restaurateur of the Year” in 2018, Smart sees food as a way to preserve Iowa’s identity. His five-course menu at Wilson’s Orchard & Farm on October 29, 2024, featured dishes like roasted lamb shank pavé with robuchon-style potatoes, showcasing local ingredients in every bite. For Smart, the connection between farmer and chef is a “virtuous loop” that inspires creativity and keeps Iowa’s food culture vibrant.

Chef Aaron Holt, owner of Catering by Doolittle Farm, carries forward a family legacy that began in 1905 on his great-grandparents’ 61-acre century farm in Story City. Holt’s commitment to regenerative agriculture reflects his belief that food can heal both people and the planet. His winter-themed menu, set for December 12, 2024, at Rose Farm in Norwalk, will highlight Iowa’s seasonal flavors, drawing diners closer to the land. As the 2018 Iowa Restaurant Association’s “Chef of the Year” and winner of multiple culinary awards, Holt uses his platform to educate and connect, inviting diners to see the farm as the heart of the table.

Chef Jessica Baldus, known as Chef Jes, of T A S T E., Osage, turned her passion for local ingredients into a thriving culinary empire in Osage, Iowa. From her roots making desserts for Des Moines restaurants to running Taste by Unc’s Cheesecakes, Piggyback Smoke Shack, the Bakery, and The Market-Osage Main St., Baldus prioritizes Iowa-grown produce in every dish. Her 2024 James Beard nomination and appearances on Food Network’s Supermarket Stakeout highlight her national acclaim, but her heart remains in her community. Recognized for her philanthropy, including support for children’s programs, Baldus shows how food can be a force for good, bringing people together through shared flavors and shared purpose.

Chef Lynn Pritchard, owner of Table 128 in Des Moines, grew up on an Iowa farm, where his passion for sustainable agriculture took root. His restaurant is a love letter to Midwestern cuisine, with menus that celebrate local sourcing and refined flavors. Pritchard’s commitment to community extends beyond the plate, as he works to educate diners about the farmers who make each dish possible. His involvement in the Iowa Farm to Table series underscores his belief that food is a way to honor the land and the people who work it, creating a legacy of connection.

Fighting for the Shared Table

In a world where fast food and disconnected supply chains threaten to erode culinary traditions, Iowa Farm to Table is a reminder that community is worth fighting for. These dinners are more than meals—they are a rebellion against the homogenization of food. As Chef Smart puts it, “The more chefs who are inspired by what is locally produced, the more we will stave off the homogenization of our food.” By celebrating Iowa’s farmers and chefs, the series creates a space where strangers become neighbors, united by the simple act of breaking bread.

The educational component of the series further cements this sense of community. High school students, mentored by chefs like Smart, Holt, Baldus, and Pritchard, learn not just culinary skills but the value of local food systems. These young cooks are the future, carrying forward the traditions of Iowa’s farms and kitchens. Meanwhile, diners leave with a deeper appreciation for the land and the hands that feed them, inspired to seek out local ingredients in their own lives.

A Legacy of Connection

Iowa Farm to Table is a celebration of what makes Iowa special: its people, its land, and its food. Through the work of chefs who honor their roots and farmers who nurture the soil, this series transforms meals into moments of connection. It’s a reminder that community isn’t just a feeling—it’s the shared table, where stories are told, traditions are preserved, and bonds are forged. As Iowa Secretary of Agriculture Mike Naig said, “Through this Farm-to-Table Dinner Series hosted on beautiful Iowa farms, guests will enjoy great food grown and raised by Iowa farmers and expertly prepared by some of Iowa’s best chefs.”

In Iowa, food is community, and the table is where it comes alive. Join the movement.