Matt Bunch, horticulturist at the Heartland Harvest Garden, guides Chef Ted Habiger, co-owner of Room 39, and his staff on a tour of the gardens.
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Sous chef Paul Hasty, from left, Matt Bunch, horticulturist at the Heartland Harvest Garden, and Chef Ted Habiger, co-owner of Room 39, examine fresh greens growing in the garden plots.
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Chef Ted Habiger takes a break from harvesting arugula to speak to server Alex Walter about the evening's schedule.
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Chef Ted Habiger carefully cuts a harvest of purple mizuna micro greens for the Powell Gardens salad.
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Fresh herbs and vegetables harvested from Powell Garden plots.
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Room 39 staff head back to the kitchen to chop vegetables for the evening meal.
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Line cook Logan Taylor spreads homemade smoked sopressata on a tray while preparing appetizers.
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Line cook Logan Taylor holds a bowl of catfish out to Chef Ted Habiger for inspection.
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The rush begins as line cooks Kristina Trankino (from left) and Logan Taylor spread homemade Shatto ricotta on crostini.
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Through his many contacts with local farmers, Ted Habiger's menu included farm-raised L'Osage Paddlefish caviar.
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Line cook Logan Taylor spreads homemade Shatto ricotta on crostini as servers Erin Weaver and Alex Walter await the completion of another appetizer tray.
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Sous chef Paul Hasty, from left, and Kristina Trankino discuss the number of heirloom tomatoes per plate as they prepare for guests to arrive.
arrive.
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Daniel Janssen, manager at Midtown Room 39, opens bottles of wine, from left, as server Andrew Folger and Chef Ted Habiger discuss the serving plan for the evening meal.
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Line cook Logan Taylor chops fresh-picked sweet peppers for the salad.
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Guests begin to arrive for dinner on the terrace of the Missouri barn.
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During a pause in the action, line cooks Logan Taylor, from left, and Kristina Trankino joke around in the kitchen as they prepare for the salad course.
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Server Erin Weaver fills carafes full of ice as sous chef Paul Hasty dresses fresh tomatoes.
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As sous chef Paul Hasty prepares the salad, servers check the seating arrangement.
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Sous chef Paul Hasty puts the final touches on a salad.
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Chef Ted Habiger rushes a salad plate to servers.
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Line cooks Spencer Wohlford and Logan Taylor listen to instructions on plating the gnocchi from sous chef Paul Hasty.
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The kitchen team prepares to send out the sheep's milk gnocchi with smoked oxtail.
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Line cooks Spencer Wohlford and Logan Taylor prepare the main course of grilled lamb under the watchful eye of sous chef Paul Hasty.
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Diners listen to a few words from Chef Ted Habiger, co-owner of Room 39, as the evening begins.
The fourth annual Under a Harvest Moon: A Farm-to-Table Dinner was held at Powell Gardens' Heartland Harvest Garden on Sunday. The annual dinner supports children's educational programs in the gardens.
