Seth Brammer
April 7, 2019 · Profound Microfarms
Bring the table to the farm.
ShipShape / Sutcliff & Brammer
The Greenhouse dinner was Josh Sutcliff’s and my first dinner together.
WorkOur first dinner as Sutcliff & Brammer brought guests to the farm supplying their meal. The evening became a starting point for Profound’s later greenhouse dinners.
The original invitation · Seth Brammer · April 7, 2019 dinner
“It’s no secret we love Jeff, but we think the work Jeff is doing on the farm is too important to keep to ourselves. That’s why we’re throwing a dinner in his greenhouse.”
Our first dinner as Sutcliff & Brammer, in partnership with Profound Foods.
Greetings —
Our good friend Jeff Bedner runs two very exciting companies, Profound Microfarms and the North Texas farm–food delivery company Profound Foods. We think both have been instrumental in helping chefs reshape the culinary landscape in Dallas:
Profound Microfarms utilizes hydroponics and aquaponics to grow sustainable produce all year, while using 93% less water than traditional farming methods. Their leafy greens, culinary herbs, edible flowers, and microgreens are served at over 60 local restaurants. They’re located online at profoundmicrofarms.com
Profound Foods provides unprecedented access to locally grown sustainable products and opens a direct line of communication between farmers and chefs — two of the busiest and most challenging professions in hospitality. You can find them online at profoundfoods.com
It’s no secret we love Jeff, but we think the work Jeff is doing on the farm is too important to keep to ourselves. That’s why we’re throwing a dinner in his greenhouse.
I am writing to invite you to that dinner.
The evening will begin with cocktails, light snacks, and a guided culinary tour of Profound Microfarms. A four–course dinner with wine will be served in the main greenhouse upon conclusion of the tour. Chef Josh Sutcliff will be cooking using ingredients sourced from only Profound Foods’ partner farms. The menu for the evening will prominently feature leafy greens and herbs from the Profound Microfarms greenhouse, as well as chicken from Cartermere Farms, mushrooms from Texas Fungus, and beef from Texas Wagyu.
We think supporting sustainable locally grown food is the best future for dining in Dallas. That’s why Josh and I decided to partner with Profound Foods for our very first dinner as Sutcliff & Brammer. We couldn’t ask for a better partner in our mission to bring more sustainability to the hospitality business.
We hope to see you there.
Dinner in The Greenhouse
Profound Microfarms
April 7th, 6:45pm
Please RSVP as seating is limited.
Cheers,
Seth Brammer
Partner, Sutcliff & Brammer Hospitality Group
sutbram.com | sethbrammer.com
The first dinner as Sutcliff & Brammer began with cocktails, light snacks, and a guided culinary tour. Guests then gathered in the main greenhouse for four courses with wine. Josh Sutcliff cooked with ingredients sourced through Profound Foods’ partner farms; I wrote the invitation and produced the evening with Profound.
Travis Wyatt in the kitchen, Haley Meritt making cocktails, and Josh and Travis preparing dinner among the growing beds.
Press · The Dallas Morning News · Michalene Busico · May 14, 2019
“Burgeoning farm-to-table movement now even brings tables to farms”Could this be the beginning of a new table-to-farm era for Dallas dining? ↗
The Greenhouse Dinner became the inspiration for Profound’s later Barn-Raising dinners. I developed and produced the original dinner with Josh and Profound; Profound carried the series forward.
Coverage of Profound’s greenhouse expansion fundraiser and its paired farm tours and dinners.
A later Barn-Raising Farm Tour & Greenhouse Dinner.
The series continued with guest chefs and organizations, including Café Momentum.