Sold Out // Spring Events

Thank you all so very much for your incredible and eager support. We sold out all of our tickets for the November 19 dinner within 24 hours of the announcement via Facebook. Thank you, thank you, thank you. 

Our previous post, regarding the dinner, and our winter hiatus, went into a draft folder, rather than being published. That being said, we encourage you to read it (below) to learn about what we're doing this winter. 

We are in discussions with several local businesses right now, regarding our Spring and Summer events. If you are a local business owner, and would like to collaborate with us to host a pop-up in your space, please reach out to us, either via our contact page, or by email at 

Again, thank you for the overwhelming support. We love you all. 

-progress team 

november dinner / upcoming hiatus

Greetings, friends and food lovers. We've got exciting news to share with all of you.

First, have you seen the new article in Feast Magazine with our chef? If you haven't, check it out!  

Next, thank you all who came to our last event at City Butcher! It was a huge success and we absolutely loved having you all join us. 

Speaking of events, our next event is just around the corner on November 19. This event will take place at Starboard & Port--a photo studio in downtown Springfield. For this event, we wanted to create something truly special, and elevate everything we've been doing over the past several months, from the caliber and quality of the food and wines, to the details in our level of service. With that in mind, we have put together an intimate dinner with only 16 seats that will entail a cocktail reception leading up to dinner, followed by nine courses (plus a few surprises here and there), each with their own wine pairing.

Tickets for this event are $200 per person and have nearly sold out. To ensure we don't oversell for this event, we are going to take the post down from out ticketing website. If you would like to purchase a ticket (they are still first come-first serve), please email us at and we'll get you taken care of.  

Now, as many of you may know, our chef, Daniel, will be spending this winter in Copenhagen, working at the newly opened sister restaurant of the acclaimed noma, called 108. That being said, this will likely be our last dinner until we resume in the Spring. 

We look forward to seeing you on the 19th. Don't forget to email us to grab one of the few remaining tickets at 

our next five events

we are excited to announce our upcoming events. we have five events to tell you about, so stay with us.

our next event will be september 17 from 8 a.m. to noon at the farmers market at farmers park as we compete in the 5th annual springfield iron chef competition. we will be competing against two other teams and will be sampling an appetizer, entrée, and main course throughout the event. there is no admission fee. however, there is an opportunity to vote for your favorite dish (hopefully ours!) by a monetary donation, which will benefit the farmers market. we hope to see you there to enjoy some tasty food from area chefs, as well as shop for some amazing local produce. check out the farmers market of the ozarks on facebook for inquiries and info.

our next event will take place on september 25 at 5:00 p.m. at highland springs country club as a part of the harvest moon fundraiser. we will be sampling appetizers and entrees alongside other, talented area chefs, as well as creating craft cocktails and mocktails for your enjoyment. there will also be live and silent auctions throughout the night. as this is a charity event, tickets are $500 per couple, and will benefit the price cutter charity championship. more details, tickets, and information are available on facebook at further, tickets to our october 22 dinner will be up for auction at this event.

our following event/s are twofold. on october 1, we will be hosting a small, chef’s-table dinner, as well as a murder mystery cocktail party.

the chef’s table will be four courses, as well as wine and cocktail pairings, featuring local, seasonal produce, as well as global flavors and influences. this will be a small, intimate event with only 10 tickets available for $80.00. if you have been to a progress event before, these plates will be more substantial and detailed than anything you have previously enjoyed through progress. this event will take place in the beautiful photo studio of starboard & port, in downtown springfield, from 5:45 p.m.-8 p.m.

on the same evening of october 1, we will be hosting a 1920’s themed murder mystery cocktail party from 8:30 p.m.-10:30 p.m., again, at starboard & port in downtown springfield. if you have been to any previous progress events, you will know we have a heavy, creative focus on food. however, with this event, we want to display our creativity with beverage. this event will be a five course cocktail tasting menu, with hors d’oeuvres paired with each beverage course. we would like to emphasize that this event is not a dinner, and we encourage you to eat before you arrive. while you enjoy your cocktails, you will also participate in unique 1920’s themed murder mystery, in which you will play a part to determine who-dunnit throughout the night. the murder mystery will act as a mixer and conversation starter for guests to interact with one another while they enjoy their drinks and small bites. this will be a fun, casual, creative, and interactive event, perfect for cocktail enthusiasts and socialites alike. for this event, there will only be 20 tickets for $80.00 each. the cost of the ticket not only covers food and drink, but also the unique experience of the murder mystery, written specifically for this event.

you are more than welcome to purchase tickets for both events on october 1. tickets are first come, first serve.

the final announcement we have (although by no means will this be our final event) is for our dinner on october 22 at city butcher and barbecue. this event will be six courses with wine and cocktail pairings, and will feature flavors and dishes rooted in American barbecue while prepared and influenced by traditional Asian flavors and dishes. although we aren’t necessarily fans of the word “fusion,” this dinner will be a mashup of the two styles of cuisine. for this event, we will offer 28 tickets, (as two tickets will be auctioned off at the harvest moon fundraiser) for $95.00 each.

we’re ramping things up at progress to offer a wider range of food, beverage, and experience, to a winder ranger of people. we are so excited about these events and can’t wait to see and serve each and every one of you.

tickets are available for the october events at

progress: seven plates at urban roots

bigger is better, right? we've been wanting to make progress available to a larger number of people and to a wider range. for these reasons, and others, we've lowered the price of tickets from our last dinner, and have made more available. we will be taking 45 reservations for each night of both august 26 and 27. tickets are available at

the dinner will be seven courses, featuring the beautiful summer produce from our friends at urban roots farm, as well as other local suppliers. the dinner will be served as shared plates, with each plate being designed to feed roughly four people. seating will also be communal. in this way, you are welcome to come with a group of friends, or make new friends with the people with whom you are seated. 

urban roots farm does an incredible job growing amazing local food, and cultivating community within our city. we want to highlight that with our food and our atmosphere, bringing people together for new, fun experiences, and great food. 

and yes, there will be plenty of fantastic wine as well. jersey has a few tricks up his sleeves and we are excited to bring you new flavors and experiences in both the food and beverage world. 

tickets are available from now until the day before each event. we look forward to seeing you, feeding you, and sharing in the experience. 

-progress team  

indefinite delays

due to circumstances beyond our control, we are, unfortunately, being forced to postpone this event indefinitely. 

we are incredibly regretful about this and hope to one day host an event at cherry picker. however, that one day may be later, rather than sooner. 

however, we are now focusing all of our attention on a two-day event we will be hosting at the end of august and will post details soon. 

we thank you all for your support and interest. we hit a speed bump on this one, but bigger and better things are still to come. 

-progress team

next: progress at the picker

it's here! the next progress date! 

our next event will be sunday, july 10 at cherry picker package x fare. 

when approaching this event, we wanted to turn everything from the first progress, on its head. rather than having a "fancy" dinner with a high price tag, we wanted to do something that approachable, something everyone could come and enjoy. though nothing has changed about who we are and our mission--to bring great, quality food and service to our city--everything else has, at least, for this event. 

we are approaching this progress with the mindset of a block party, where everyone is invited, everyone is welcome, you can come and go as you please, and stay as long as you like. the menu will be centered around ethnic street food. that means anything you can put in a to-go container, eat standing up, or off your lap, is fair game. 

there will be outdoor games and music, and, of course, food and drink. we are so excited to be putting this together for you and can't wait to see you all there. the exact hours we will be open have yet to be determined, but somewhere in the brunch to pre-dinner time hours. 

tell you friends, coworkers, and family. we want to see you all there. 

thanks for checking in.

-progress team

we made a website!

now that we've gotten our first event in the books, we're taking some time to get our act together, starting with a website! 

a huge thank you to everyone who supported progress for our first dinner in every way shape and form. we'll post more soon. 

-progress team