FOOD AND CONVERSATION WITH VERY SPECIAL GUESTS
We’re thrilled to announce a series of Granor Farm collaboration dinners produced by Granor chef and author Abra Berens. A riff on Granor’s popular Farm Dinners experience, we welcome acclaimed national voices to dinner for Meet the Producer and Book + Supper Club events. Chefs, restaurateurs, farmers, writers, artists—each an intimate opportunity to learn, connect, and share a beautiful meal with compelling figures in food and agriculture.
Events kick off with conversation and Q+A, followed by a multi-course, family-style meal in Granor’s remarkable glass greenhouse. With wine pairings curated by Ellie Mullins of P&E Bottle Shop, each menu will be inspired by the work of the night’s guest.
BEAN NOUVEAU
October 21-22
Inspired by France’s Beaujolais Nouveau Fete, Bean Nouveau celebrates the first of the season’s bean harvest with Primary Beans founder Lesley Sykes. Primary Beans is an online purveyor and impassioned advocate for single-origin, organic, and heirloom beans from around the world. With a mission that encompasses sustainability, nutrition, education, and flavor, Lesley travels from Seattle for conversation and dinner that highlights new harvest beans and legumes from the farm and shop. $150
Tickets Oct 21 | Tickets Oct 22
MEET THE PRODUCER | KATHARINE ELDER OF ELDERSLIE FARM
November 4-5
Elderslie Farm is a fine dining farmstead restaurant, cafe, creamery, blackberry u-pick, and wood mill in Kechi, Kansas. According to founders Katharine and George Elder, the operation grew more out of ‘poetic affection’ than a business plan, a place to express service to the land and ‘the culture of the table.’ As chef, Katharine helms both dining programs, roles she’ll discuss with Granor chef Abra Berens before the two prepare a collaborative meal featuring Elderslie cheeses. $200
BOOK + SUPPER CLUB | EMMA ZIMMERMAN OF THE MILLER’S DAUGHTER
November 18-19
Hayden Flour Mills co-owner Emma Zimmerman joins the Granor Farm grain team to discuss her new book The Miller’s Daughter, Unusual Flours and Heritage Grains. Part memoir, part cookbook, Emma travels from Queen Creek, Arizona, to tell the story of how she and her father restored a historic flour mill and jumpstarted an ancient and heritage grain revival. Followed by a meal inspired by the book and featuring both Hayden and Granor grains, the evening will close with a book signing. Every ticket includes a copy of The Miller’s Daughter. $200
Tickets Nov 18 | Tickets Nov 19
BOOK + SUPPER CLUB | LINDSAY GARDNER OF WHY WE COOK
December 2-3
Lindsay Gardner is an accomplished illustrator and author with art in scores of cookbooks, editorial projects, and advertising campaigns. Why We Cook: Women on Food, Identity, and Connection is her beautifully illustrated collection of essays, interviews, recipes, and wisdom from 100+ women throughout the industry—restaurateurs, activists, journalists, chefs, sommeliers, and recipe testers, among others. Traveling from northern Michigan, Lindsay joins chef Abra Berens to discuss the book, the current state of food writing, and the illustration process, followed by a shared meal of dishes inspired by the book. Each guest receives a hand-illustrated menu and copy of Why We Cook for signing. $200
BOOK + SUPPER CLUB | OUITA MICHEL OF JUST A FEW MILES SOUTH
December 16-17
Ouita Michel, famed chef, restaurateur, and author of the recently published, Just a Few Miles South: Timeless Recipes from Our Favorite Places, joins us from Lexington, Kentucky. In conversation with chef Abra Berens, Ouita will share what it’s like to operate nine acclaimed farm-to-table restaurants, the nuance in southern food, and the actual best way to taste bourbon. The night’s meal will be a Kentucky holiday feast inspired by the book, followed by a book signing. Each guest will receive a copy of Just a Few Miles South. $200
Tickets Dec 16 | Tickets Dec 17
Dinners sell out quickly! Follow us on social for NBX reserve ticket announcements.
