Life At Levy

With partnering venues spanning the U.S., we have roots in every region. Because of that, we not only bring locally-inspired flavors into each and every location, but we value sourcing those flavors and foods from local farms and purveyors. Guests attending a football game or going to their favorite band’s concert might not be thinking about where their concessions are coming from, but that’s also what matters the most — the behind-the-scenes work that takes good food to the next level.

Locally sourced ingredients are a core component of serving fresh, high-quality and tasty dishes while strengthening the local communities we serve. Our “farm to stand” approach is customized to fit each location’s unique needs and regional availabilities. Finding growers and distributors to supply the freshest in-season items elevates operations and connects our guests to the broader food system they are part of.

Our approach to sourcing is a holistic one, with the goal of supporting the interconnected health of people, animals and the planet. Take a look at how food travels from the ground to a few of our locations!

Chicago Botanic Garden: From Farmer to Chef

Located in Sycamore, IL, Mei Shao at Sunny Oaks Farms cultivates oyster, shiitake and lion’s mane mushrooms. She uses careful, energy-efficient growing methods to raise high-quality mushrooms that taste the best.

The Chicago Botanic Garden is just one local venue that features Mei’s oyster mushrooms. Here, they find their spot in adobo and al pastor tacos. The mushrooms are marinated, roasted and loaded with pickled red onions, guacamole, cotija cheese and cilantro. Local sourcing and a plant-forward menu work hand in hand to create the best possible outcome.

“We approach our menu seasonally,” says Chicago Botanic Garden Executive Chef Leo Moslemian. “You can always have the best quality and most cost effective products when you rotate seasonally. Having plant forward and locally sourced ingredients is something we strive for. Oyster mushrooms have some of the best flavor and are my favorite when it comes to mushrooms. We want anyone who chooses a plant-forward dish to feel like their options are just as good if not better than the meat alternatives.”

Wente Vineyards: From Coast to Plate

At Wente Vineyards, dining experiences feature locally sourced ingredients that highlight the rich agricultural and aquacultural heritage of California.

Recently, the vineyard hosted an event celebrating a diverse range of local offerings with iceberg lettuce from Hitchcock Farms, asparagus from Ocean Mist Farms, Yukon Gold potatoes from Grimmway Farms and seafood sourced from a variety of nearby coastal farms.

“Throughout the evening, multiple dishes featured components from exceptional local producers,” said Wente Vineyards Executive Sous Chef Sergio Orozco. “This approach not only highlighted peak-season ingredients but also reflected our commitment to supporting sustainable, California-grown food. It was a truly regional celebration on the plate, and we look forward to continuing to build experiences rooted in local sourcing.”

Javits Center: From Roof to Kitchen

It doesn’t get any more local than this. Javits Center is just one of our locations that are changing the game by cultivating ultra-local ingredients. Found right on top of the building itself is the Center’s rooftop farm and garden. At the Steel Farm, the location’s one-acre rooftop farm, the team is leading the way in crafting unique culinary experiences, all within the same building. This space grows up to 50 crops each season, along with honeybee hives that produce honey for catering events.

The Steel Farm is an excellent example of sustainable urban farming. A collaborative effort between The Javits Center, Brooklyn Grange and Javits Center’s hospitality team CULTIVATED, the farm provides the culinary team with hyper-local, seasonal produce, growing more than 60 varieties of fruits, vegetables, herbs and greens. In 2024 alone, the Steel Farm yielded over 16,000 pounds of usable food with 80% of all produce being used in CULTIVATED’s food and beverage offerings. Additionally, the team hosts a Lunch + Learn series that provides the local community and industry leaders with a roof-to-table program highlighting the benefits of homegrown produce.

“As a chef, I believe local sourcing is fundamental to creating food with integrity,” says Sr. Executive Chef Andrew Matthews. “At the Javits Center, we’re fortunate to have an in-house farmer group that grows a variety of vegetables right on our rooftop. I also prioritize building close relationships with our farmers and city vendors. It ensures I’m working with the freshest, most flavorful ingredients while supporting the local economy. Knowing where and how my ingredients are grown allows me to craft menus that reflect the seasons and tell a story of place — something I believe every great dish should do to create a deeper connection between the guest, the food and the community it comes from.”

“Produce from the farm allows us to match the menu with our seasons and focus on freshness, quality and sustainability,” says Director of Purchasing John Shewchuck. “Our farmers work on crop plans months in advance to align their harvests with our event schedule. In addition to fresh produce, we also use herbs, marinades and pickling processes to preserve and further expand the shelf life of our crops.”

One of the many dishes coming from the farm is the Javits Center’s Rooftop Salad, which features cauliflower, red bell peppers, zucchini, yellow squash, eggplant and parsley. The Vietnamese Coleslaw is another dish that taps into Steel Farm’s produce with their cabbage, carrots, mint, basil and shallots all grown in-house.

Local sourcing at Levy means strengthening the bond between the guest and their community through every single bite. Whether it’s mushrooms from a nearby farm, oysters from a coastal farm or zucchini from the rooftop of the convention center, every dish at every venue tells a unique story that can’t be found anywhere else.