Tulsa Business Embracing Seed-To-Table Eating Experience

The concept of a seed to table eating is popular right now because people want to know where their food comes from.

A local business is embracing that concept and offers dinners every weekend featuring home-grown products.

Grogg’s Green Barn isn't your typical garden center; it's always had a focus on organically grown native plants and edibles, but a year-and-a-half ago, they had a ‘put your money where your mouth is’ moment.

"We thought it was important to be, a lot of our customers be able to connect food even further was to bring what are you harvesting out of your garden in all the seasons that we have for growing, and then to be inspired now by preparing and eating," Carla Grogg said.

They hired Chef Matt Owen to do the preparing. And in a little-used corner of the building they've carved out space for a dining room.

"Each weekend, Chef Matt is preparing something different - seven courses of great food," Grogg said.

They've created a chef's garden with raised beds, bees, fruit trees and lots of chickens.

They've completed the circle – growing, harvesting, cooking and consuming 26 weekends a year.

The dinners are every Friday and Saturday night and you can make reservations online.