Ryan Smith of the Giving Kitchen/Staplehouse along with friends Philip Meeker and Jeffrey Wall of Kimball House, Josh Hopkins of Empire State South, Robert Lupo of Leons Full Service and superb bartenders Kellie Thorn and Shana Mayo present a late afternoon filled with wild libations and a family style meal inspired from "spring tonics." Spring tonics are the first wild plants to grow each spring and are nutritious edibles traditionally gathered to rejuvenate the body after a winter diet of heavy and stored foods. Guests will enjoy traditional "tonic" cocktails. After a stroll through the farm, Ryan Smith and chef friends will present a family style dinner utilizing wild, foraged, and heirloom produce grown with love on the farm and the community. Proceeds will support Community Farmers Markets' double SNAP (supplemental nutrition assistance program), Crack in the Sidewalk Farmlet, and the Giving Kitchen.