Pittsboro’s Piedmont Biofarm is now hosting monthly dinners.
Chef and farmer Geoff Seelen is cooking the multicourse meals. Seelen, 29, a graduate of the N.C. School of the Arts, used to work at Blue Hill, the farm and two restaurants co-owned and run by James Beard-award-winning chef and author Dan Barber.
Seelen spent 18 months working at Blue Hill, including a one-month stage at Blue Hill at Stone Barns in Westchester County and an eight-month stint as a meat cook at the Blue Hill restaurant in New York City.
After seeing Barber’s farm supply these two amazing restaurants, Seelen said he decided to learn more about farming. Seelen moved to Spain for three months to live at a self-sustaining community and then took the job at Piedmont Biofarm to be a farmer and chef.
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Seelen was excited to return to North Carolina saying: “There’s a wonderful confluence between dining and agriculture.”
When Seelen came to the Piedmont Biofarm last year, farmers Brett Evans and Will Carmines asked him to start these dinners.
The next dinners are May 21 and June 18;the dinners are usually the third Saturday of the month. The multicourse dinners are BYOB. Diners are encouraged to visit Fair Game Beverage Co., which is located in the same property, before the dinner for a cocktail. A farm tour is at 6 p.m. and dinner is 7-9 p.m. Tickets cost $64.29 per person.
Seelen offers both meat and vegetarian options and can accomodate any dietary restrictions.
To purchase tickets, go to: piedmontbiofarm.com/dinners/