Food lovers interested in how great seeds turn into great meals are invited to join the Seed to Kitchen Collaborative at their fifth annual “Farm to Flavor” event on September 12, 6:30 to 9 p.m. The dinner, which will take place at the Discovery Building on the UW–Madison campus, is an unconventional tasting event celebrating biodiversity in food through small-plate dishes from Madison’s talented chefs.
Attendees will be able to taste habaneros bred for low levels of heat, tomatoes with dark indigo pigment, beets that are mild and sweet, and many other vegetables being developed through the collaboration. They can also speak with plant breeders, farmers and chefs involved in the project and learn how they are working to grow a more resilient regional food system.
Chefs taking part in the Seed to Kitchen Collaborative evaluate hundreds of vegetable varieties every season, providing valuable feedback to plant breeders at UW–Madison and around the country. The “Farm to Flavor” dinner is their chance to share what they’ve learned by creating dishes that feature their favorite varieties.
Registration is open now. Tickets are $25 if purchased before September 4, $30 if purchased between September 4 and 12 (by noon), and $35 at the door. Children under 10 are free.
Seed to Kitchen Collaborative partners include the Department of Horticulture and Department of Agronomy at the UW–Madison College of Agricultural and Life Sciences, the college’s Agricultural Research Stations, UW–Madison Division of Extension, local growers, and local chefs.
For more information about Farm to Flavor, contact Julie Dawson at email@example.com.
Faculty, Outreach and tagged Julie Dawson.