Every meal begins with a seed, and every agricultural seed carries a ten-thousand-year legacy of co-evolution between people and plants. Plant breeders dedicate their careers to deepening this relationship, creating crops that are more delicious, resilient and adapted to local farms.
Join the Seed to Kitchen Collaborative for an unconventional tasting event celebrating biodiversity in food through small-plate dishes from Madison’s talented chefs. Taste habaneros bred for low levels of heat, tomatoes with a dark indigo pigment, or beets that are deliciously mild and sweet. Speak to farmers, chefs, and breeders involved in the project about their roles in building a more just and resilient food system. Meet other eaters interested in engaging with how and what they eat.
The chefs involved in the Seed to Kitchen Collaborative evaluate hundreds of vegetable varieties every season, providing valuable feedback to plant breeders around the country. Farm to Flavor is their chance to share what they’ve learned with you by featuring their favorite varieties in a dish of their own design.
Participating chefs include:
- Nishitha Ilanderage, Madison Area Technical College
- Torry Miller, L’Etoile, Graze, Sujeo, Estrellon
- Dan Bonnano, A Pig in a Fur Coat
- Eric Benedict, UW Madison Culinary Arts
- Francesca Hong, Morris Ramen
- Yusuf Bin-Rella, Four Lakes Market, UW-Madison
- Tami Lax, Harvest, The Old Fashioned
- Sean Fogarty, Steenbock’s on Orchard
- Laila Borokhim, nuuNoosh, Joon
- Molly Maciejewski, Madison Sourdough
Children under 10 are free
$25 July 2 – September 1
$30 September 2 – 12 (Online ticket sales end at 12 noon)
$35 at the door
Learn more about the Seed to Kitchen Collaborative here:
Organized by the Seed to Kitchen Collaborative. Cosponsors include UW-Madison Department of Horticulture, Dane County Extension and the Organic Seed Alliance