NYC Chefs Cook Dinner from the Ground Up

On January 29 some of the US's biggest chefs will be cooking "dinner from the ground up" in an exclusive evening at Pioneer Works in NYC, championing new and experimental vegetables.

Dan Barber, from Blue Hill at Stone Barns and Row 7 Seed Company will be hosting the intimate and educational dinner experience in partnership with world-renowned chefs like Jean-Georges Vongerichten, Daniela Soto-Innes, Daniel Humm, Dan Kluger and a community of plant breeders.

During the collaborative dinner guests will get to try dishes conjured up by the chefs each championing one of the new (and in some cases still in development) vegetables or grains which have been bred for specifically for flavour. Naturally, conversation will be encouraged around the table, drawing on the gathered chefs and plant breeders knowledge, around the future of how we eat, and in turn how we farm.

Christian Puglisi and Jean-Georges Vongerichten will share their interpretations of the Badger Flame Beet—a new Row 7 variety bred to presenting the sweetness of the beet, without the signature earthy flavor— alongside breeder Irwin Goldman. While the other chefs will be paired with plenty of other delicious new breed veg and showcasing the new flavour profiles.

To reserve a place to taste the future of vegetables book online.

What is Row 7?

Row 7 are making veg delicious from the ground up. They breed specifically with flavor in mind and combines the expertise of chefs, farmers and breeders to create, trial and market new plant varieties for a more delicious and sustainable food system.

Event details:

Date: January 29, 2019

Time: 6 PM Cocktails, 7 PM

Dinner Location: Pioneer Works, 159 Pioneer Street, Brooklyn NY

Event Website

Learn more about the dinky honey nut squash here.

All images courtesy of Row 7 Seed Company