Root to Bloom

Sunday, September 12, 2021, 12:00 PM-3:00 PM

Location: Yesterday Spaces | 305 Sluder Branch Road, Leicester, NC 28748
$125 per person

 

Root to Bloom

Sunday, September 12, 2021, 12:00 PM-3:00 PM

Yesterday Spaces | 305 Sluder Branch Road, Leicester, NC 28748

$125 per person

This is an outdoor event. In the event of rain, the event will be tented. 

Event Style: Multi-course Brunch with Paired Beverage

This event will feature a cocktail hour and three course brunch, with paired beverages (wine, beer, and spirits) for your enjoyment. 

Root to bloom eating encourages us to enjoy our food to its full potential by using forgotten or often discarded parts of fruits, flowers and vegetables. This practice can increase the amount of edible food for consumption, using the same amount of resources, while also reducing food waste. Join Chow Chow for a flavorful vegetarian whole plant dinner, taking guests on a multi-sensorial dining journey starting from the seed in the ground all the way to the flower and its essence. Hear from Chris, Smith, author of The Whole Okra: A Seed to Stem Celebration, about how to be mindful about food waste and aware of the benefits derived from eating plants in their entirety. Learn about natural plant-based dyes with a demonstration from Echoview Fiber Mill, including indigo and black walnuts, and dyes that can be made from vegetable scraps including onion skins and avocado pits. 

Featured Chefs/Restaurants: Graham House - Wild Child, Session Cafe, The Chop Shop Butchery, April Moon Harper - Sunny Point Cafe, Austin Inselmann - Leo's House of Thirst, Eli Je-Bailey and Sydney Rubin - Hominy Farm, Beth Kellerhals - French Broad Chocolates

Event Sponsor: ECHOVIEW FIBER MILL

Venue Sponsor: YESTERDAY SPACES

This is an outdoor event. In the event of rain, the event will be tented. 

Event Style: Multi-course Brunch with Paired Beverage

This event will feature a cocktail hour and three course brunch, with paired beverages (wine, beer, and spirits) for your enjoyment. 

Root to bloom eating encourages us to enjoy our food to its full potential by using forgotten or often discarded parts of fruits, flowers and vegetables. This practice can increase the amount of edible food for consumption, using the same amount of resources, while also reducing food waste. Join Chow Chow for a flavorful vegetarian whole plant dinner, taking guests on a multi-sensorial dining journey starting from the seed in the ground all the way to the flower and its essence. Hear from Chris, Smith, author of The Whole Okra: A Seed to Stem Celebration, about how to be mindful about food waste and aware of the benefits derived from eating plants in their entirety. Learn about natural plant-based dyes with a demonstration from Echoview Fiber Mill, including indigo and black walnuts, and dyes that can be made from vegetable scraps including onion skins and avocado pits. 

Featured Chefs/Restaurants: Graham House - Wild Child, Session Cafe, The Chop Shop Butchery, April Moon Harper - Sunny Point Cafe, Austin Inselmann - Leo's House of Thirst, Eli Je-Bailey and Sydney Rubin - Hominy Farm, Beth Kellerhals - French Broad Chocolates

Event Sponsor: ECHOVIEW FIBER MILL

Venue Sponsor: YESTERDAY SPACES

Graham House

Chef, Wild Child

Austin Inselmann

Chef, Leo's House of Thirst

April Moon Harper

Chef/Co-Owner, Sunny Point Cafe

Eli Je-Bailey and Sydney Rubin

Co-founders, Hominy Farm

Beth Kellerhals

Head Pastry Chef, French Broad Chocolates

Julie Jensen

Founder/CEO, Echoview Fiber Mill

Grace Casey-Gouin

Creative Director, Echoview Fiber Mill

Chris Smith

Executive Director, The Utopian Seed Project

Blue Moon Water

Devil's Foot Beverage Company

Noble Cider

Mountain Valley Spring Water

Beam Suntory