Long before farmers sow their fields, plant breeders write a recipe for our ingredients: what they will look like, how they will taste, and how they will perform in the field. The problem? Flavor and nutrition are usually not on the menu. 85th Day Food Community is proud to collaborate with Row 7, a new seed company striving to make ingredients taste good before they ever hit the plate.
Founded by chef Dan Barber, breeder Michael Mazourek and seedsman Matthew Goldfarb, Row 7 works alongside chefs, plant breeders, farmers and eaters to create new varieties of vegetables that make an impact in the soil and at the table.
Join us for a multi-course menu celebrating new and experimental Row 7 vegetables, presented by:
JAMES WAYMAN, 85TH DAY FOOD COMMUNITY, CT
MICHAEL MAZOUREK, ROW 7 SEEDS
JACKIE CARNESI, ROBERTA’S, NYC
GABE MCMACKIN, THE FINCH, NYC
DIEGO MOYA, RACINES, NYC
RICH SHIH, OURCOOKQUEST
CHRIS VANASSE, ENGINEROOM, CT
AMEE HUSSEY, OYSTERCLUB, CT
KATIE CLARK, OYSTER CLUB, CT
DAVE VACCA, OYSTER CLUB, CT
Why Seeds Matter: A Workshop with Row 7 Seeds
Thursday, August 1, 5pm
At the Yellow Farmhouse Education Center at Stone Acres Farm
$40 / person, free to local chefs and farmers
Join chef James Wayman, vegetable breeder and Row 7 co-founder Michael Mazourek and Row 7 Breeding R&D Manager Myra Manning to explore the past, present and future of plant breeding. During an interactive conversation and tour of the Stone Acres Farm vegetable fields, we will consider the role that all of us play in determining how seeds are bred and the impact on our diets and our landscapes. Sample a variety of vegetables grown from Row 7 seeds and taste for yourself the hopeful and delicious future that we can build when selecting for flavor and diversity. Michael Mazourek is an Associate Professor of Vegetable Breeding at Cornell University and co-founder of Row 7 Seed Company. Myra Manning is the Breeding R&D Manager for Row 7 Seed Company. James Wayman is the Executive Chef at Oyster Club in Mystic, CT and the co-chair of the Yellow Farmhouse Education Center.
Free to local chefs and farmers. Please consider sponsoring a farmer or chef for this program. We will be holding 10 tickets to offer at no charge to local chefs and farmers. During check out, add an additional ticket to your order and in the box that asks "Anything else you would like us to know?" write: Sponsoring a chef or farmer.
ABOUT OUR GUEST CHEFS
Born and raised in south Texas, next to the Gulf and on the border of Mexico, Jackie Carnesi’s culinary journey began when she prepared meals at home with her mother. This passion for cooking transformed into a hunger for a career in food while studying at St Edwards University in Austin. Upon graduating she headed out west to pursue further education that culminated into another degree from the Culinary Institute of America at Greystone. Making her way to New York City, Jackie found herself cooking in her first professional kitchen at Empellon Cocina under chef Alex Stupak. She then spent time working at Back Forty West and Little Prince until finally settling into her current role as Executive SousChef at the much heralded Roberta’s in Brooklyn. Jackie currently lives in Bushwick with her boyfriend and their baby son
Gabe is the Chef and Owner of Michelin Starred Brooklyn Restaurant the Finch and Executive Chaf and Culinary Director for Troutbeck in Amenia, New York. He has 25 years experience cooking in and around New England. He spent time at restaurants like Blue Hill at Stone Barns, Gramercy Tavern, and Roberta’s and worked for Martha Stewart as corporate chef for merchandising. He worked at The Mayflower and Thomas Moran's Petite Syrah in Washington, Connecticut and got his first taste of the restaurant business washing dishes and doing prep at The Hopkins Inn, also in Washington. He spent 4 years at Sperry's in Saratoga Springs, NY, ran his own catering company, and did many other interesting things from publishing to roofing to business development for financial services software development companies before finding a former tattoo parlor at 212 Greene Ave which he thought he could put a small neighborhood restaurant in. He is focused on creating a living restaurant where all choices made consider the long-term health of the business and the community.
Growing up in small family run restaurants, Diego developed a love for cooking at a young age. After a stint in some of the most revered vegetable driven restaurants in France including L’Arpège, he has spent time cooking in Peru, Chile and most recently in NYC. As a mission, Diego decided to work in smaller New York proven restaurants of varying cuisines to further develop his skill set. Eventually settling in at Casa Mono further allowed the focusing of his passion for working with local farms, ranches and fisheries. During a brief tenure at Hemlock, He realized a life long dream of working with local purveyors to cultivate dishes focused on showcasing the inherent deliciousness of our North East Bounty. At Racines NY, Chef Diego will be able to express his full talents, creating a beautiful cooking paying tribute to modern rusticity, perfectly in tune with Racines NY special beverage program!
Ana graduated from La Varenne Ecole de Cuisine de Paris and opened her restaurant, Oleana, in 2001, immediately drawing rave reviews from the New York Times. She was named Best Chef in the Northeast by the James Beard Foundation in 2005, and went on to open Sofra Bakery and Café. She also co-owns Sarma in Somerville and is the author of two cookbooks—Spice: Flavors of the Eastern Mediterranean and Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery (with Maura Kilpatrick). Ana is known for bringing Middle Eastern flavors into the mainstream through her passion of Turkish cooking, Spices and her husband’s (Chris Kurth of Siena Farms) fresh, organic vegetables. A 2015, 2016, and 2017 James beard “Outstanding Chef” semi finalist, among her many accomplishments, solidifies her as a leader in the industry.
As a passionate cook, I am constantly investigating techniques and processes in order to further develop a knowledge base for making delicious food. I experiment to build new flavors and texture combinations without the boundary of preconception as much as possible. I take pride in making dishes with ingredients that may sound weird together, but ultimately make people happy when they taste the composition. I have constructed a culinary education by working with and befriending amazing folks who have in-depth knowledge of food ranging from chefs to farmers to scientists to grandmothers to... My goal is to start a culinary collaboration center for cooks of all levels to learn, share knowledge and exchange ideas.
Born and raised on a farm just outside of Greensboro, North Carolina, eating with the seasons was a way of life in the Wayman home. From an early age, James spent afternoons cooking with his grandmother, foraging and fishing. James was introduced to New England coastal cuisine while studying at Johnson & Wales in Providence, Rhode Island. Following a well-rounded culinary career throughout the region, Wayman became Executive Chef at Oyster Club in Mystic, Connecticut, a seaside town offering some of the finest bounty from farm and sea. James’ philosophy at Oyster Club is to source superior local ingredients, keeping things simple and letting the food speak for itself. He approaches the daily changing menu seasonally, utilizing everything from “tail to snout,” and developing lasting relationships with area artisans, farmers, and fishermen.
While anchored in comfort food from farm and sea, James’ cooking style is heavily influenced by other cultures. His cuisine has evolved over the years after traveling through Europe, but was more recently impacted by his time in Thailand and Oaxaca, Mexico, the inspiration for his most recent dinner at the James Beard House. He has been featured in the New York Times, Saveur Magazine, and named Best Chef by the Connecticut Restaurant Association. James’ passion for nurturing the culinary community in Southeastern Connecticut has made a significant impact on the local food economy. His restaurants have contributed to a rise in demand for hyper-local, sustainable, seasonal products, and a more thoughtful approach to every day eating. James mission is to continue on this path and make a lasting impact on the broader food system
Please note before completing your purchase!
FARM ATTIRE - This event will be held outside at the farm so please dress accordingly!
WEATHER POLICY - This event will be held outside and is weather dependent. In the event of cancellation due to weather, full refunds will be issued.Â
REFUNDS - Refunds offered up to 7 days prior to the event.
DIETARY RESTRICTIONS - Please alert us of any dietary restrictions or food allergies in advance by emailing email@example.com
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