“We believe the idea of planting seeds of change works and we love seeing the kids grow while getting their hands dirty.” –
Chris Himmel, VP of Business Development at Himmel Hospitality Group

Chances are good that if you eat out in Boston, you’ve probably dined in at least one of Chris Himmel’s family-owned restaurants. Himmel, whose father founded the Himmel Hospitality Group, tells BostInno that besides running three of Boston’s best restaurants (Grill 23 & Bar, Post 390 and Harvest), his family also takes great pride in giving back to the community.

Which is why the restaurant group is hosting this week’s first annual Farm to Change dinner, taking place at Post 390 on Thursday, September 18. The restaurant group has partnered with the Boys & Girls Club of Boston and Harvard Pilgrim Healthcare Foundation to benefit the urban agriculture program at the Blue Hill Club in Dorchester.

“On a personal level, there’s nothing that inspires me more than promoting local farms and urban agriculture,” Himmel tells BostInno. Each dish at the Farm to Change dinner will feature produce grown in Dorchester by the Blue Hill Garden Club and from local farm partners. All proceeds go towards the Boys & Girls Clubs of Boston’s urban agricultural initiatives.

Here, Chris Himmel talks about planting “seeds of change” in the community and what to expect from this Thursday’s benefit dinner.

Marian White: How long have you been involved with the Boys & Girls Clubs of Boston’s urban agriculture program?

Chris Himmel: The Himmel Hospitality Group first became involved with The Boys & Girls Clubs of Boston in the summer of 2013 when we visited the Blue Hill club in Dorchester and made grilled flatbreads with toppings like carrots and radishes. We expanded our relationship this spring, including an event in June where chefs from Post 390, Grill 23 and Harvest prepared a healthy BBQ dinner for the Blue Hill Club’s summer kickoff celebration.

MW: What are you most looking forward to next Thursday?

CH: I am so excited to see the looks on the kids’ faces. It’s really a cool thing because these kids grew a lot of the ingredients that are used at the event. The kids also will help prepare and plate different courses. For many of these kids, this will be the first time they have seen what happens behind the scenes in a high-end restaurant. They will experience, first-hand, how the chefs and staff prepare the food, including the produce they grew.

MW: Is this the first of many Farm to Change benefits?

CH: We see Farm to Change as an annual event … and with any luck, [it will] become a model for other Boys & Girls clubs and similar urban organizations. We believe the idea of planting seeds of change works and we love seeing the kids grow while getting their hands dirty.

MW: Can you tell us more about the gardens you grow with the kids at the Blue Hill Club location?

CH: The gardens are grown by the kids with supervision from staff. Chef Eric Brennan and other members of our team pitch in by recommending different types of fruit and vegetables to grow but more importantly, about how that crop can become an entrée or appetizer in a restaurant. This helps the kids see the connection between their garden and a brighter future.

MW: What has surprised you most as you spend more time with the BGCB kids?

CH: The passion that many of the kids have for fresh food, learning about farming and what we do at the restaurants. These kids are so much fun to work with because they care. Anybody who spends time with them can see that they have bought into the idea of eating healthy because they made the food. It’s hard to think of anything more rewarding than that.