A-list chefs take to Chiang Mai for ‘Plant to Plate’ on Feb 21
Agriculture and produce take center stage for a 7-course experience.
A roster of chefs and half a dozen other guest contributors will be heading to the Farmhouse of Green Garden for a dinner putting produce and farming in the limelight.
Bangkok diners can expect some very familiar names, including Tam Chudaree Debhakam from Baan Tepa, Pam Pichaya Utharnatharm from Potong, Gerard Villaret from Elements, David Hartwig from Igniv, Nick Pitt from Royalebrat, Chef Billy from Santiaga and Billy’s Smokehouse, and Arnaud Dunand from Maison Dunand and the newly opened Alpea.
Part educational experience and part 7-course farm-to-table mashup, Plant to Plate is limited to 20 seats per table at B4,800 per seat for lunch or dinner.
Other cooperative partners include HinLadNai Honey, Jartisann Cheese, Rynn Water, Left Hand Roasters, Intangible Bar, and Wine Citizen.
For bookings, call 06-1073-5099 or reach out to email@example.com.