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SOLD OUT- Spring into Summer

  • Brooklyn Grange Clinton Avenue & Flushing Avenue Brooklyn, NY, 11205 United States (map)

This dinner is SOLD OUT! Other great summer events can be found on our online calendar. To get first dibs on tickets for dinners later this season, make sure to sign up for our newsletter!

VIP hour 5:30-6:30PM
Main event 6:30-9:30PM

As Spring gives way to Summer, we can all breathe a sigh of relief. The produce is fresh and local, the sun is warm, and the breeze is cool. It's the perfect time to head up to the roof of Brooklyn Grange's Navy Yard location and dine amongst the rows of arugula while raising funds for City Growers, the 501c3 non-profit organization educating kids on farms, in classrooms, and in school gardens around the city about environmental literacy! 

We've recruited an incredible line up of special guest culinary stars sure to dazzle the taste buds and please every palate. From the amazing sisters behind Campbell Cheese & Co, we'll be sampling grazing boards to whet our appetites. The leafy legends at Dig Inn have signed on to serve up farm-fresh salads grown by local students enrolled in City Growers' after school program. Master of maccheroni, Chef Amit Rabinovich of the buzzworthy Williamsburg newcomer, Forma, will be blessing us with his fresh pasta. The good people at Happy Valley, the whole animal meat company bringing sustainably, ethically raised beef and lamb to the City's best restaurants, are setting aside some prime cuts for the farm-to-table master, Chef Evan Hanczor of Egg Restaurant, who's planning a tender braise sure to please our meat-loving guests. Finally, we'll round the night out with a whimsical and delicious dessert!

The Spring into Summer dinner will mark the end of City Growers' spring campaign, which aims to raise scholarship funds that will cover 84 weeks of summer camp tuition for NYC youth. Help kids around the city spring into Summer with your ticket purchase!

Dinner will be preceded by a cocktail hour, and will be paired with lovely seasonal selections from BluePoint BrewingAustin Eastcider dry cider, and fresh, summery wines.

Service will be casual, with chefs stationed around our patio, so you can make yourself a plate whenever you like without worrying about missing the sunset selfie.

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City Growers is a 501(c)(3) charitable nonprofit organization based in New York City. Rooted in experiential learning theory, our programs use urban agriculture to close fundamental gaps in the experiences of city kids: exploration of the natural world and understanding of where our food comes from.

From field trips to after school, City Growers’ programs engage thousands of kids in farm-based learning each year through our hands-on farm workshops at Brooklyn Grange rooftop farms, summer camps, school garden residencies, after school programs, summer internships, and ecology workshops. Our annual City Growers Education Conference brings garden- and farm-based educators together to share best practices in the field. City Growers is committed to providing and expanding access to experiential environmental and food education to kids in New York City and beyond.


Egg was founded in 2005 on a set of principles that still animates our work: that it’s not enough for restaurants to serve delicious food in a welcoming environment. We believe that restaurants must also be a force for social good.

We believe that working with food is some of the most important work in the world, and we want our employees to feel like they’re being treated as people who do important work. We want to make transformative experiences for customers so they feel better than they did when they came in—more satisfied, energized, inspired, resilient. We want to improve the soil we farm in and support other farmers and purveyors who work to improve the soil and the health of the planet we depend on for everything. We want to make good, sustainably-raised and carefully produced food available to more and more people.

We try to live out these principles by serving simple, delicious breakfast and lunch, making food that’s rooted in the culinary traditions of Virginia and the Lowcountry but alive to the influence of the northeast, where we live, and the Hudson Valley, where we farm.


Every decision we make at Dig Inn starts with a deep respect for our ingredients and where they come from. Our recipe development process always involves a conversation between chef and grower about what we really want to cook and harvest. We work one-on-one with 102 farmers and partners to bring those recipes to life, planning crops specifically for our menus. Mindful sourcing is our bread and butter. We buy from minority-run and small-scale farms, using our purchasing power to support sustainable growing practices and invest in the future of farming. Our own farm in Upstate New York connects chefs in our kitchens to produce where it’s grown.

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It all started in a Brooklyn basement. Our factory was in its infancy, and nothing more than an imported extruder that almost didn’t make it through customs (much like our founders). It was in that basement where various samples and quantities of flour were tried and tested, mixing slowly with the finest, world-renowned water that is New York City tap. The dough that came out of the extruder took on various shapes, or forme, before nestling gently into a pair of flour-dusted hands. Man and machine created something beautiful in that basement, and we had to bring it above ground.

Our pasta is manufactured on the premises, every day, practically to order, using the same tools from our humble beginnings. The kitchen doesn’t operate behind closed doors because it has none. As you enter, you’ll witness flour-covered hands palming Fettuccine and Pappardelle, or shaping Ravioli and Orecchiette. That pasta is then flash-boiled to order, delicately sautéed and plated in front of you. Ever wonder how just flour and water can transform into intricate Agnolotti or angelic Spaghetti? Come tour our Pasta Factory.  


We grew up in the Florida Panhandle with two beautiful, Southern grandmothers. They loved nothing more than feeding our families and friends. We've always known that we wanted to continue this tradition, and together we dreamed of somehow turning it into a business one day. For a spell, we went our separate ways, each pursuing a career in the big city (Alana in documentary film, Erin in the music industry). But we eventually realized that our “regular” jobs were keeping us from turning our love of food—and for sharing it with others—into something more tangible. So in 2013 we took over the lease to a corner storefront on the block where we both live and turned it into the Campbell & Co. shop. A few years (and a few babies!) later, we think we've succeeded in bringing a little Southern hospitality to the big city.  


At Happy Valley Meat Company our mission is to forge a direct connection between chefs and farmers who raise their animals in a responsible and humane way. We believe a return to direct sourcing from small farming communities is the key to improving the lives of the people and animals that feed us. This belief is what our business is based on, and it’s why all of our meat comes from farmers who take their time and treat their animals right. All of our farmers must meet strict welfare standards, from birth to slaughter, in order to guarantee that our animals are treated as they should be for their entire lives. To ensure our standards get the results we want, we use species-specific, reliable, and valid outcome-indicators to evaluate our farms. By using animal-, input-, and practice-based standards that are observable and measurable we can make certain our animals are raised the right way whenever we set foot on our farms.


Our story started in 1998 with two friends who noticed a lack of fresh beer on Long Island and wanted to lower their bar tabs. We built a brewery on Long Island's South Shore in Patchogue, a tough and humble coastal town. The first beer we ever brewed was Toasted Lager, an American Amber Lager named for the original direct-fire brick kettle used to toast six specialty malts for a rich and unique flavor. Toasted Lager quickly became a beer New Yorkers could stand behind, taking home two World Beer Cup gold medals and earning a reputation as a beer you could enjoy every day. Now our flagship, Toasted Lager leads our growing lineup of easy-drinking and innovative craft beers. 

In 2014, Blue Point partnered with Anheuser-Busch, joining its family of craft brands in The High End business unit. Our operations, brewing and management team continue to be led from Patchogue, N.Y. We’re constantly inspired by the coastal spirit of Patchogue and the hard-working people who keep it alive. We channel this dockside lifestyle into our innovative beers, brewed with ingredients like local oyster shells, beach plums, and seaweed.


How did Ed Gibson, an Englishman and former cider bar owner in the heart of England's cider country, wind up in Austin, Texas? Who knows, really? All that matters is he brought with him an encyclopedic knowledge of cider, a great recipe, and an eye for branding.

Ed quickly found Mark King, a man who understood the business side of beer and liquor better than anyone around. In 2012, Ed and Mark produced their first cider, Gold Top. With each new release, they brought more newly-minted cider drinkers into the fold. To keep up with demand, they built a brand new, state-of-the-art facility in Southeast Austin, where most of Austin Eastciders is made today.


Produced by Lieb Cellars, a small farm-winery on the North Fork of Long Island, Bridge Lane is named after the farm road adjacent to one of Lieb’s vineyards and is Lieb’s second label. The grapes for Bridge Lane wines are grown sustainably on Lieb's estate vineyard and sourced from some of the best vineyard sites in New York State. We grow (and find) the good stuff!

Bridge Lane produces 5 wines - a white merlot, unoaked chardonnay, sauvignon blanc, dry rosé and red blend - all in a fresh, light, dry, fruit-forward style. The wines aren't meant to be studied and drunk in fancy glasses. They're meant for casual sipping and sharing with friends. BYE, wine snobs.

Each Bridge Lane wine is available in 4 sizes - 750ml bottle, 3L box, 375ml can and 20L keg - because we're eco-conscious and don't want to charge you a million dollars for good wine. AND because sometimes you want to throw some cans of wine in a cooler at the beach or show up to a party like a baller with a KEG of rosé. Winning!

Bridge Lane's tasting room is bright, modern and casual. We offer wine on tap, light snacks and a large outdoor area where you can BYO picnic and enjoy live music and lawn games on weekends in the summer and fall.


PLEASE NOTE: Unless otherwise specified, Brooklyn Grange will not provide credit or refunds for tickets purchased on our website for a workshop, dining event, yoga class, or tour.  Events take place rain or shine. Please understand that buying a ticket to one of our events is no different from buying a concert ticket, theater ticket, or movie ticket. You are always welcome to gift your class to a friend if you cannot make it!

Earlier Event: June 15
Farm Tour | Long Island City
Later Event: June 17
Monday Evening Yoga