Mon, Sep 17, 2018
6pm bar opens // 6:30pm dinner in the restaurant with Q&A to follow
Enjoy a feast prepared by the some of the region’s best 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)
Matt McClure – The Hive (Bentonville, AK)
Anne Quatrano – Bacchanalia (Atlanta, GA)
Matthew Raiford – The Farmer & The Larder (Brunswick, GA)
Andrea Reusing – The Durham (Durham, NC)
Jovan Sage – The Farmer & The Larder (Brunswick, GA)
Steven Satterfield – Miller Union (Atlanta, GA)
Julia Sullivan – Henrietta Red (Nashville, TN)
Please join us for this first-of-its-kind meal and a rich discussion with farmers, breeders and chefs about the importance of seed diversity—for our taste buds, our health and our environment.
Time: 6pm bar opens, 6:30pm multi-course dinner in the restaurant and a Q&A with Chef Barber to follow.
Price: $48 (does not include beverage, tax, or gratuity).
Reservations are required and can be made by calling 919-768-8831.
(48-hour cancellation on reservations).
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.