For the first time, Farmer Lee Jones has decided to take his world-renowned culinary conference outside of his home state—and he’s chosen Dallas as the premiere location.
Farmer Jones is the founder of The Chef’s Garden, which combines traditional farming methods with innovative technology to provide produce to the most prominent chefs across the globe. Consistently clad in trademark overalls and a red bow-tie, Farmer Jones has been dubbed a “pioneer of the sustainable agricultural movement” for his commitment to growing fresh veggies that are both aesthetically pleasing and flavorful.
Annually, The Chef’s Garden’s conference is held at the Culinary Vegetable Institute in Milan, Ohio. But this year, Farmer Jones is heading south to the Dallas Arboretum and Botanical Garden for The Chef’s Garden’s Roots on the Road conference.
“Sharing knowledge and expanding awareness in and around the food industry is a serious responsibility, and this is a great outlet to accomplish that,” Farmer Jones said in a statement. “The more Roots, the merrier.”
Roots on the Road is the last day of the 2019 Dallas Arboretum Food & Wine Festival, a three-day food and beverage celebration to toast to the beauty of spring. It intends to allow food-lovers, influencers, and taste-makers to share the ways they’re cultivating change in the culinary industry.
Special events on Saturday include: a Farmer’s Market, panel moderated by Farmer Jones, guide to better reusable practices, and a seasonal farm-to-table dinner prepared with locally grown produce. And, attendees will get a glimpse inside the Dallas Arboretum’s newest garden, A Tasteful Place, which grows, harvests, and prepares fresh vegetables, herbs, and fruit. A complete schedule of activities can be found online.
“If you’re in the food industry—whether you’re a chef, a restaurateur, a farmer, a supplier, or a foodie, this is a must-attend event for you,” Chef Sharon Van Meter said, the chef chair, said in a statement. “You’ll learn about what’s trending in sustainable food, meet large and small farmers, network with the who’s who in the industry, and sample an incredible meal at the ‘Waste Not, Want Not,’ dinner that evening.”
The Chef’s Garden’s Roots on the Road conference is Saturday, March 23 from 9:30 a.m. – 5:30 p.m. A ticket for the workshop and dinner is $150, and dinner-only is $125. To purchase a ticket and find more information, go here.
The ticket price was corrected on March 20, 2019 at 5:35 p.m.
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