To support local farmers and food artisans, a group of top chefs from Bangkok will gather in Chiang Mai for an altruistic cause on Feb 21.
Dubbed Plant To Plate, the special culinary project features a series of lunch and dinner sittings amid the agricultural setting of Green Garden, an organic farm that supplies orchard produce to many Michelin-rated restaurants across Thailand.
The event is to showcase top-quality sustainable Thai produce while aiming to raise appreciation for locally-grown ingredients as well as the importance of relationships between food producers and consumers.
The menus are curated by a coterie of international cooking masters including Michelin-starred chefs such as Chudaree "Tam" Debhakam of Baan Tepa contemporary Thai restaurant; Pichaya "Pam" Utharnatharm of Potong Thai-Chinese fine dining restaurant; Arnaud Dunand of French restaurant Maison Dunand; David Hartwig of Igniv modern European restaurant; and Gerard Villaret of Elements French-Japanese restaurant.
Guests can expect to find a parade of refined dishes which highlight fresh produce such as tomatillo, artichoke, micro coriander, baby zucchini, finger lime, French beans, heart cabbage, elderflower, zucchini flower, caraway and Swiss chard.
The vegetables and herbs will be complemented by artisan cheese, honey, coffee, natural mineral water, non-alcoholic cocktails and wine by contributors including HinLadNai Honey, Jartisann Cheese, Rynn Water, Left Hand Roasters, Intangible Bar and Wine Citizen.
The meal is set at a communal long table, promising an intimate and educational yet very entertaining experience. Seating is limited to 20 guests per meal at both lunch and dinner. The price is 4,800 baht per person, excluding alcoholic drinks.
For more information and reservations call 06-1073-5099 or email planttoplate2023@outlook.com.
