Making Sustainability Delicious Dinner
Making Sustainability Delicious Dinner with Dr. Michael Mazourek
Join Dr. Michael Mazourek, the Calvin Noyes Keeney assistant professor of Plant Breeding in the Department of Plant Breeding and Genetics at Cornell University for a delicious dinner focused on sustainability. A native of Newfield, NY, Dr. Mazourek was inspired to better connect farmers with research when he came to Cornell as an assistant professor in 2009. "There were all of these cultivars developed at Cornell that had solutions to problems I had in my home garden for decades," he said. Dr Mazourek works on the genetic improvement of peppers, cucurbits, and snap peas for disease resistance, organic production, and regional adaptation. In addition to his breeding program, his lab uses genomics to explore the genetic basis for these traits. Dr. Mazourek has spent the past six years working with Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns to develop new organic crop varieties that emphasize flavor.
First Course:
Roasted Honeynut Squash
Trio of Sauces: Walnut Butter, Soy-Ginger, Goat Cheese Fondue
Second Course:
Autumn Greens
Pickled Cornell Cucumber, Charred Tomato, Green Goddess Dressing
Entrée:
Pan Roasted Duck Breast
Reinvented Heirloom Bean Ragu, Braised Chard, Duck Confit Spring Roll, Orange Sauce
Dessert:
Apple and Raisin Cobbler
Granola Crunch
6:30pm. $55 per person, includes alcohol and wine pairings, tax, and gratuity. Advance reservations required by Monday, November 2nd, at which time they are considered final sale.
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