About:

STEW FEST ‘25 - February 8th, 5:30 PM

GRINNELL ARTS CENTER, 926 BROAD ST

Help support the Stew Makerspace at this delicious fundraiser!

Entry: $20

Community chefs will cook a variety of stews, soups, chilis, and more for you to sample! Also crackers, chips, and lemonade. Bring your appetite!
Vote for your favorite stew!
Bid in a silent auction featuring the work of local artists!

Schedule:

Doors open at 5:30 PM
Food served 5:30 - 7:00 PM
Chef and silent auction bid winners announced 7:00 PM

All funds raised from this event go to support the Stew Makerspace, which helps us keep patron fees low for community members and free for Grinnell High School students.

2025 Stews:

Jay’s Homestyle Chicken Noodle - by Jay’s Deli

(gluten free, nut free, dairy free, no read meat)

“Chicken, Carrots, Celery, Garlic, And Gluten Free Homemade Egg Noodles!”

Butternut, sweet potato and lentil stew - by Mary Lindberg

(vegetarian, vegan, gluten free, nut free, dairy free)

“It's beautiful. Seriously, it is a really pretty soup.”

Smoky BBQ Pulled Pork Stew - by Kathy and Brian Sogard

(nut free, dairy free)

“A rich Stew made with home-smoked BBQ pulled pork, beans, tomatoes, onions, and corn with a spicy kick of salsa verde. Served with the option of sour cream and cheese.”

Vegetarian Chili - by Cecilia Knight

(vegetarian, vegan, gluten free, nut free, dairy free)

“A Vegetarian chili, not too spicy, with vegetable highlights; shredded cheese on the side for those who like it.”

Marry Me Chicken Noodle Soup - by Kate Baumgartner

(no red meat, nut free)

“Rich creamy broth is balanced by bright sun-dried tomatoes and fresh herbs.”

Utterly Magical Potato-Lentil Stew - by Erik Simpson

(vegetarian, vegan, gluten free, nut free, dairy free)

“This stew is called "utterly magical potato-lentil stew" because it tastes good. It simmers slowly for weeks, or at least for a little while, to get the perfect blend of herbs, broth, and--you guessed it--potatoes and lentils. Also carrots, but they didn't make it into the name, so there you go.”

Creamy Vegetable - by Jordan Esbrook

(vegetarian)

“The ultimate comfort soup!”

Harira - by Michael Hunter

(dairy free)

“Moroccan Tomato Soup”

Creamy Black Lentil and Mushroom Stew - by Rebecca Loew

(vegan, gluten free)

“Umami lentil soup with a satisfying richness.”

Tuscan Lemon Artichoke - by Lisa Bacon

(vegan, gluten-, dairy-, and nut-free)

“This stew will immediately transport you to the rolling hills of Tuscany. You are sitting outside a villa on a warm evening sipping Chianti and chatting with your friends.”

Silence of the Lamb Stew - by Tommy Hexter

(Gluten-free, Nut free, Dairy free)

You’ll Be Screaming for More... and You Won’t Even Know Why.

This stew may be so good, it might just leave you questioning your sanity. Tender, pasture-raised lamb from Cooper Fields in Centerville, Iowa—slow-cooked in a savory broth with carrots, potatoes, and a haunting mix of root veggies—makes this dish irresistible. With every bite, you’ll be lured deeper into its mystery, hearing the eerie call of “have the lambs stopped screaming?”... But don’t worry, there’s no need for fava beans or a nice Chianti—just a spoon and a dark sense of humor. Deliciously wicked. You’ve been warned.

Curry Lentil Soup - by Gina Donovan

(Vegan, Gluten-free)

This is a soothing and warming soup that is fantastic on cold days. It has a variety of minced vegetables, lentils, spices, and coconut milk to make something hearty and vegan.