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Black Farmers Market presents
The next Grazefully Rooted dining experience will be on June 19, 2021. Details about menu, chefs, farmers, and venue will be available soon.
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On June 19, 2021, eat, drink, and tap your toes with us at our third farm to table dining experience. Enjoy farm fresh produce and meats throughout a five course meal prepared by chefs of Piri Durham, cocktail hour that includes a tasting of local spirits made from Mystic Farm and Distillery, live music performed by local artist / songwriter, Dottie, and an opportunity to learn from Black farmers as you tour Jireh Family Farms.
“The farm to table dinner was a thoughtfully curated experience from beginning to end. From the vendors, the sustainable cutlery, to the farm tour. I loved how each course was explained by the chef while being served. The cherry on top was the land being Black-owned.”
The Jarvis family began their quest to eat healthier meats and proteins in 2017. They purchased an older estate in East Durham Co., renovated it, cleared acreage and began using the land to be the home of the egg-laing chickens, pigs, goats, rabbits, and a large family garden. This woman-led, Black-owned farm desires to inspire others by being an example of the joy of agriculture and restoring the legacy of farming, especially among people of color.
Piri is a family owned and operated business based out of East Durham, with a passion for our community. The food that we make is deeply connected to our identity and roots; we use family recipes that have been passed down for generations here in the South, as well as inspiration for flavors and recipes from our Afro Disaporic roots.
Piri is the creation of Courtney Smith and Erika Smith-Punches, two sisters who have a passion to create food that honors everyone, from the farmers who grow the food, to the cooks who prepare it and the people who get to enjoy the final product.
Chef KennethJ and Baker Tamara, owners of Royal Cheesecake & Varieties have been serving their decadent desserts in the Triangle since 2013. Chef KennethJ started baking pies with his mom in Detroit, MI and Baker Tamara learned baking from her Mississippi-born grandma. Chef KennethJ is culinary-certified and Baker Tamara is grandma-certified.
You may have tried their NC Sweet Potato Pound Cake, Red Velvet Cake or their cheesecakes in various flavors including: Strawberry, Oreo and their almost famous Chicken & Waffle. You can find Royal Cheesecake & Varieties desserts on 2nd & 4th Sundays at The Black Market, in June their products will be sold at The Black Friday Market or order online. They will be happy to create and bake your desserts.
A native of Durham, Georie Bryant is a community activist who holds collaboration, equity and reciprocity very close to his ethic. As a descendent of Stagville, a chef, and farmer Georie has roots which tie him closely to agriculture and the food industry, his work often centering around addressing injustice in the ways that Black and Brown people interact with food and food systems.
A 26 year old from a small town in the south. Known for her power vocals and songwriting skills. DL Zene is a producer, instrumentalist, and is also known for her background vocal arrangements. She was a contestant for season 3 of American Idol and has opened up for amazing artists such as Chrisette Michele, Maxwell, Common, and Anthony Hamilton to name a few. As an adolescent she knew that she could heal the world through music, and still stands by that to this current day.
“The farm to table experience surpassed my expectations by far. To see and hear the Black farming community up close and personal soothed my soul, not to mention great food, music, and fellowship. I can’t wait to attend another.”
** Vegan options are available for every course
SWEET POTATO BISCUITS WITH ONION JAM AND TOMATO SALAD
Homemade fresh tomato salad served with an herb dressing and balsamic onion jam. Served on a sweet potato biscuit. Vegan.
BLACK EYED PEA AND PEANUT SOUP
Black eyed peas stewed with freshly ground peanuts and deep, earthy spices. Vegan.
SUMMER VEGETABLE SALAD WITH LEMON HERB DRESSING
Seasonal vegetables marinated in a lemon herb dressing and placed over a bed of mixed greens. Vegan.
Choose one of the following entrees:
SWEET POTATO AND CHICKEN CURRY
Curry dish made with locally raised chickens, sweet potatoes, spinach, fresh ground peanut butter, aromatics and spices.
TOMATO GINGER GOAT STEW
Locally raised goat braised in a tomato ginger sauce with peppers, spices, and aromatics
CARIBBEAN COCONUT VEGETABLE CURRY
This light curry is made with coconut milk, green beans, red kidney beans, cauliflower, spinach, bell peppers, and onions with a lemon turmeric vegetable broth. Vegan.
All entrees served with coriander rice and spicy Caribbean greens
Coriander is toasted, then steamed with aromatics and basmati rice. Vegan.
SPICY CARIBBEAN GREENS
A mix of local greens cooked with peppers, onions, tomatoes, ginger, and garlic. Vegan.
Choose one of the following:
PETITE VEGAN SWEET POTATO PECAN CHEESECAKE
Vegan cheesecake made with coconut cream and infused with NC Sweet Potatoes baked on a spiced pecan crust
PETITE LEMON ZEST CHEESECAKE
Decadent cheesecake infused with lemons on a graham cracker crust. A light perfect finish.
To ensure participant and staff safety, we will practice CDC recommended safety protocols. Masks are required when not eating and drinking. Social distancing is highly encouraged.
Seating is first come, first served. If you intend to sit with other guests, please arrive as close to the same time as possible to select seats. Tables available to seat up to 6 people. Dinner will be served inside family style (only sharing with people who are seated at your table). Dinner is adult only.
Please let us know of any dietary restrictions when you complete the registration form.
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