The American’s luxe event space will soon play home to Kansas City’s can’t-miss foodie event for fall. The American |

The American restaurant goes farm-to-table [Partner]

The American |

Earlier this year, The American restaurant announced its transition from iconic fine dining restaurant to special event space for unique concepts. Each event is dedicated to creating a boundary-pushing experience.

In August, the American executive chef Debbie Gold hosted guest chef Ruben Arnanz for a five course Spanish meal with wine pairings. October brings something fresh: a menu showcasing the best in farm-to-table creations with master farmer Lee Jones and chef Jamie Simpson

It’s all about attracting international chefs, farmers and winemakers to a one-of-a-kind Kansas City culinary institution.

Jones has developed a cult-like following by providing high-end produce to the culinary elite. His business, the Chef’s Garden, grows only the brightest and freshest ingredients to sell to high-end restaurants around the globe. This October he’ll leave his farm in rural Milan, Ohio to join Jamie Simpson, executive chef at the Culinary Vegetable Institute, and Gold for a luxury take on sustainable food at the American.

Though a menu has yet to be determined, the American’s luxe event space will play home to an incredible band of culinary geniuses and the opportunity to experience the farm-to-table movement in a unique fashion. This is the can’t-miss foodie event for the fall.

Farmer Lee Jones


Call him the rockstar of radicchio. The god of garlic. The CEO of celery. Alongside his father and brother, Jones runs a farm that specializes in growing top quality ingredients for chefs around the world. To ensure maximum freshness, The Chef’s Garden ships deliveries anywhere in the world overnight. For over three decades, the farm has utilized both traditional farming methods and innovative technologies so every single vegetable, herb and flower is produced without sacrificing nutritional content or sustainability.

Jamie Simpson

After leaving his job at a recording studio, former musician Jamie Simpson began his journey of creating art from food. As a rising chef in Charleston, South Carolina and around the world, he earned a reputation for creating complex flavors and textures. These days, he’s applying his gifts to sustainable food at The Chef’s Garden.

Debbie Gold

Chicago born, Debbie Gold is best known for two James Beard Award nominations and a Best Chef: Midwest win. Simple, elegant presentations define Debbie’s Insta-worthy style.

The American Concept Series presents The Chef’s Garden with Farmer Lee Jones and chefs Jamie Simpson and Debbie Gold on Saturday, Oct. 21. To learn more about The American and their new concept series please visit

The American restaurant goes farm-to-table [Partner]