The Wisdom of Food - Farm to Table Dinner June 2026

About This Event

How We Taste: From Bite to Brain

Why do some flavors instantly delight us while others take time to appreciate? The way we experience taste is far more complex than the old idea of “sweet in the front and bitter in the back.” Science, psychology, memory, and even expectation all play a role in how we perceive food and wine.

Join us as we kick off our 2026 dinner series with Chuck Simpson, Program Director of ALG, who will guide guests through a fascinating exploration of flavor, perception, and our relationship with the foods we eat.  

Chef Jenn Kraus of Uprooted, whose passion for fresh ingredients and inventive cuisine shines through in a special 6-course tasting menu paired with thoughtfully selected wines by James Alford of Cork & Cap, showcasing how wine can transform and elevate the flavors we experience.

We're also honored to feature the work of Rhian Swain, a celebrated Southeast artist, whose vibrant style and distinctive perspective have captivated audiences and  Guests will take home a special keepsake inspired by her artwork.

An evening of exceptional food, wine, art, and discovery., accompanied by 4 wines and a signature cocktail, creating a multi-sensory exploration of flavor.

Reserve your seat and discover how taste is shaped by far more than what's on your plate.

*Please let us know of any allergens when you register for the event.