This dinner is a special collaboration with our neighbors at Marseille and Tennessee textile artist, Maggie Pate. This event is inspired by the idea of sustainable cooking, to use all of an ingredient and to see the potential that is possible with food waste.
Chef, Eli Dahlin has created a five-course menu inspired by in-season, local ingredients. The goal of each dish is to emphasize the use of an ingredient in its entirety, illustrated in elements like carrot top pesto, apple skin sorbet, and charred leek tops.
To showcase another use of food waste, naturally dyed textiles will accompany each dish. These dyes will showcase the natural colors created from the same ingredients highlighted in each recipe. Maggie will talk about her process of natural dyeing with food waste throughout the dinner. Learn more about our Natural Dyeing Workshops.
