Mon, Jun 17, 2019
6pm bar opens
6:30pm seated dinner
Please join us for this first-of-its-kind meal and a rich discussion with chefs, plant breeders and farmers about the importance of seed diversity—for our taste buds, our health and our environment. Members of the food and agriculture community are encouraged to contact us about a special ticket price (details below).
Enjoy a feast prepared by some of our region’s chefs, who have been working to connect local farm partners with tastier, more nutritious and sustainable crops. The menu will showcase new and experimental vegetables—all bred for deliciousness—a celebration of innovation in the field and on the plate.
Chefs will include:
Mashama Bailey – The Grey (Savannah, GA)
Dan Barber – Blue Hill and Blue Hill at Stone Barns (NY)
Sean Brock – Audrey (Nashville, TN)
Matt McClure – The Hive (Bentonville, AK)
Matthew Raiford – The Farmer & The Larder (Brunswick, GA)
Andrea Reusing – The Durham (Durham, NC)
Jovan Sage – The Farmer & The Larder (Brunswick, GA)
Julia Sullivan – Henrietta Red (Nashville, TN)
Tandy Wilson – City House (Nashville, TN)
Time: 6pm bar opens, 6:30pm multi-course dinner and conversation with Chef Dan Barber, alongside breeders Michael Mazourek, Bill Tracy and Keith Williams.
Price: $250 (includes beverage pairings but not tax and gratuity)
Seats are limited and reservations can be made by calling 919-768-8831. Reservations will be confirmed by a member of our team and must be secured with a credit card. Please mention any allergies or dietary restrictions when making your reservation. Please note that not all dietary restrictions can be accommodated.
Proceeds will benefit Durham Bowls, a project pairing restaurant chefs and school nutrition managers to develop delicious recipes using local ingredients for Durham Public Schools.
A portion of the seats will be available for people working in food and agriculture at a reduced price of $50. Click HERE to submit your request.
Co-founded by Chef Dan Barber, vegetable breeder Michael Mazourek, and seedsman Matthew Goldfarb, Row 7’s mission is to change the food system from the ground up. Row 7 works alongside breeders, farmers, seedsmen and chefs to develop new varieties of vegetables and grains that make an impact in the soil and at the table.