Super Sunder Supper - July 12, was great fun!
About 60 guests worked together to harvest loads of produce and herbs from the gardens. (Produce not used for dinner that night was
donated to Our Daily Bread soup
kitchen in Over the Rhine.) We picked bouquets for the table, prepared some scrumptious dishes under the guidance of our four volunteer chefs.
 Special thanks to Philippe Audax (Executive Chef at Thomas Moore College) Spyros Gravas & Ian Sroufe, chef's from the University of Cincinnati and renowned herbalists Rita Heikenfeld. They generously donated their time and called on their resources (including Busken Bakery and Sysco Foods for donations to make the dinner possible. See photos from the evening here.
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