We Love These Two Beautiful Things
Your backyard garden, in the hands of Max Verstappen.
Food as a verb thanks
for sponsoring this series
On Saturday, Sept. 5, we're offering a very special dinner, so special, we've never heard or seen an event like this before.
Our Michelin Potluck brings together the food grown in your backyard with the Michelin-awarded talents of one of our favorite regional chefs.
"I'm so excited about this event," said Chef Mallory Grimm of LUNCH.
Many of you have backyard or container gardens. Choose one or two items that you're growing for an early Sept. harvest. Okra. Squash. Tomatoes.
In early September, I'll tote it all to the LUNCH kitchen in Sewanee.
Then, Chef Grimm will use the produce we grew for the LUNCH dinner menu. Instead of solely sourcing from regional farmers, she'll also source from you.
Imagine seeing your name on a Michelin menu.
On Saturday, Sept. 5, Chef Mallory Grimm and her Michelin-awarded LUNCH team will prepare a special dinner using food grown in our backyards.
It’s a chance to participate in the farm-to-table experience, or, as we’re calling it: the backyard-garden-to-table experience.
Tickets can be found here.
This is like your old college guitar in the hands of Tom Morello. Your Subaru driven by Verstappen or Danica Patrick. The container tomatoes, the backyard squash, that okra that keeps flowering … it wants, craves, longs to get called up into the big league magic of the LUNCH kitchen and menu.
This is a dream come true for backyard vegetables and their growers.
Where else does a chance like this happen — a Michelin-awarded chef sourcing from our backyards?
Tickets can be found here.
Fair warning: the window on this closes by the end of July. Don't wait to sign up.
Finally, our good bud Brooks Lamb recently published a new essay in Oxford American.
Educated by Tobacco describes his grandfather, a tobacco farmer he calls Papa Horace, and the relationships arising out of the cultivation and care of this plant.
Without question, it's one of the most beautiful essays I've read this entire year.
For 5,000 words, Brooks keeps returning to the land, describing it so consistently and without drama. It almost reads like some museum piece: this may be the closest we will ever get to a tobacco farm anymore.
Here's a taste:
"I respect the way tobacco was grown and the people who grew it," Brooks writes. "Farmers like Papa Horace were as much artists as they were agrarians. Raising tobacco was an intimate and often beautiful process. It was physically and mentally demanding but also satisfying. Unlike more industrialized crops that rely on big equipment and advanced technology, the work was rooted in touch. To be a good tobacco farmer required closeness. It required attunement—to the plants and the weather, to the ground and the people who grew together."
Again, for your Wednesday, two beautiful things:
Tickets to our Michelin Potluck dinner with Chef Mallory Grimm.
Brooks's moving new essay in the Oxford American.
This Sunday, we continue our oyster story series — read the first story here or enjoy the podcast — with a feature on Lane Zirlott of Murder Point Oysters in LA.
That's lower Alabama.
Story ideas, questions, feedback? Interested in partnering with us? Email: david@foodasaverb.com
This story is 100% human generated; no AI chatbot was used in the creation of this content.
On Saturday, Sept. 5, we're offering a very special dinner, so special, we've never heard or seen an event like this before.
Our Michelin Potluck brings together the food grown in your backyard with the Michelin-awarded talents of one of our favorite regional chefs.
"I'm so excited about this event," said Chef Mallory Grimm of LUNCH.
Many of you have backyard or container gardens. Choose one or two items that you're growing for an early Sept. harvest. Okra. Squash. Tomatoes.
In early September, I'll tote it all to the LUNCH kitchen in Sewanee.
Then, Chef Grimm will use the produce we grew for the LUNCH dinner menu. Instead of solely sourcing from regional farmers, she'll also source from you.
Imagine seeing your name on a Michelin menu.
On Saturday, Sept. 5, Chef Mallory Grimm and her Michelin-awarded LUNCH team will prepare a special dinner using food grown in our backyards.
It’s a chance to participate in the farm-to-table experience, or, as we’re calling it: the backyard-garden-to-table experience.
Tickets can be found here.
This is like your old college guitar in the hands of Tom Morello. Your Subaru driven by Verstappen or Danica Patrick. The container tomatoes, the backyard squash, that okra that keeps flowering … it wants, craves, longs to get called up into the big league magic of the LUNCH kitchen and menu.
This is a dream come true for backyard vegetables and their growers.
Where else does a chance like this happen — a Michelin-awarded chef sourcing from our backyards?
Tickets can be found here.
Fair warning: the window on this closes by the end of July. Don't wait to sign up.
Finally, our good bud Brooks Lamb recently published a new essay in Oxford American.
Educated by Tobacco describes his grandfather, a tobacco farmer he calls Papa Horace, and the relationships arising out of the cultivation and care of this plant.
Without question, it's one of the most beautiful essays I've read this entire year.
For 5,000 words, Brooks keeps returning to the land, describing it so consistently and without drama. It almost reads like some museum piece: this may be the closest we will ever get to a tobacco farm anymore.
Here's a taste:
"I respect the way tobacco was grown and the people who grew it," Brooks writes. "Farmers like Papa Horace were as much artists as they were agrarians. Raising tobacco was an intimate and often beautiful process. It was physically and mentally demanding but also satisfying. Unlike more industrialized crops that rely on big equipment and advanced technology, the work was rooted in touch. To be a good tobacco farmer required closeness. It required attunement—to the plants and the weather, to the ground and the people who grew together."
Again, for your Wednesday, two beautiful things:
Tickets to our Michelin Potluck dinner with Chef Mallory Grimm.
Brooks's moving new essay in the Oxford American.
This Sunday, we continue our oyster story series — read the first story here or enjoy the podcast — with a feature on Lane Zirlott of Murder Point Oysters in LA.
That's lower Alabama.
Story ideas, questions, feedback? Interested in partnering with us? Email: david@foodasaverb.com
This story is 100% human generated; no AI chatbot was used in the creation of this content.
Food as a verb thanks our story sponsor:
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Food as a verb thanks our story sponsor:
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