Join us for a 3-course Ayurvedic Dinner
Springtime is cleansing time here at Kosa.
We embrace this seasonal shift to shed the toxins and heaviness we’ve accumulated over winter. We cleanse together, in community, to find balance through nourishment and self-care practices.
It’s a special time, a new beginning, and this year, we’re doing something extra special to celebrate.
We’re hosting a dinner party, and you’re invited!
In partnership with REAP Food Group, we are thrilled to co-host a dinner led by Chef Elijah Hipke to celebrate the completion of our community spring cleanse.
As we move from the Vata season into the earthy embrace of Kapha, Elijah’s creations will focus on textures and spices that ground the nervous system and stoke the agni (digestive fire).
Having walked the cleanse path alongside you, Elijah is translating his personal experience and studies of Ayurvedic principles into a stunning multi-course menu.
Drawing inspiration from his own journey through the Kosa cleanse and the wisdom of the cookbook What to Eat for How You Feel, Chef Elijah’s menu honors local Wisconsin ingredients through the lens of Ayurvedic tradition. This isn't just a meal; it is a roadmap for post-cleanse vitality, designed to leave you feeling centered, warm, and prepared for the season ahead.
Gather around the table to celebrate your journey and learn the delicious art of eating for how you feel.
This will be an intimate, family-style dinner with space for only 12 guests per celebration.
The menu will be catered to those participating in the Kosa Cleanse, prioritizing their attendance.
Based on additional interest, the dinner will also be open to the community.
Due to popular interest, we’re hosting three dinners on separate dates!
May 2nd, 3rd, and 4th from 6:00-7:30 in REAP’s space at Garver
Please select the date that works best for you.
Still need to sign up for the cleanse?
What is REAP?
Based in Madison, Wisconsin, right here at Garver Feed Mill, REAP Food Group is a non-profit organization dedicated to building a resilient local food system. REAP operates at the intersection of agriculture, education, and policy through three primary pillars: Farm to School, Farm to Business, and Farm to Community. They work to connect farms with the communities they feed and to increase access to culturally relevant, nutritious local food across Wisconsin.
Meet your Chef:
Elijah Hipke is a Madison-based chef and entrepreneur known for his community-driven approach to food and community. Having spent years working in some of Madison’s top kitchens as well as gaining experience with well-renowned chefs in California, Elijah has developed a style rooted in both technique and sustainability. His work has always been grounded in connection to ingredients, to people, and change in our food system. Through ongoing partnerships with local farmers and organizations like REAP Food Group, Elijah has built a reputation for creating food that not only tastes good, but does good.