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At a four-course dinner at Mother's Downtown Kitchen, prepared by Chef Renee Raymond, you can meet the farmer behind the vegetables, Tyler Zajac of Zajac Farms. Zajac Farms is a small, diversified organic vegetable farm. Highlights from the menu include pan-seared halibut over parsnip puree and braised greens finished with grilled lemon, saffron and crispy leeks, and warm autumn persimmon crumble á la mode with a caramel drizzle. You don't see persimmons often enough on a menu. Tickets are available by phone or online.
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