07/30/2026
It’s a privilege to know the hands that feed us. 🌱 🙌 ♥️
When we can track nearly every ingredient on our plate to a single origin just miles from home, the benefits are countless. It’s so much easier to create exciting dishes when you start with great ingredients and Athens truly has the absolute best. This July Farm Dinner featured 15 local growers, producers, and small businesses. Thank you for joining us this weekend and helping keep our economy local!
Since starting this Farm Dinner series with Attican Farms three years ago, I’ve wanted to present my own interpretation of Ghormeh Sabzi, a traditional Iranian bean stew. I usually let the ripest seasonal harvest guide my menus, but this year, Kara gifted me homegrown dried beans noted to be “beefier than beef,” and with the ongoing war in Iran, anchoring our first dinner of 2026 around this dish felt poignant and timely.
I will always believe the best way to understand a culture is through its art: culinary, music, theatre, writing, etc. Bean stew is bean stew, whether from the Middle East or Appalachia, but learning a dish’s unique history and preparation bridges the gap between us.
This meal wove Persian influences together with traditions of French, Italian, Appalachian, Spanish and more. Thank you for supporting these global culinary experimentations and exploring our shared similarities! 🌍🍽️ 👩🏻🌾
