Join us for an autumn harvest brunch with vegetable innovator, College of Agriculture and Life Sciences (CALS) Associate Professor of Plant Breeding & Genetics, Michael Mazourek!
Cornell and CALS are on the cutting edge of plant breeding for flavor, nutrition, convenience, and resiliency. Professor Mazourek will share how, through creative science, Cornell saved the jack-o-lantern pumpkins from a devastating disease. Plus, learn about the difference between the pumpkin you carve and the one you eat and the development of new vegetables – the honeynut squash and the habanada, a delicious heatless habanero pepper. Enjoy a tasting of Cornell squash, pumpkins, and apples, and a full buffet brunch featuring the produce you learned about in the lecture.
Michael Mazourek is Associate Professor of Plant Breeding & Genetics in the College of Agriculture and Life Sciences at Cornell University. He is a vegetable breeder who specializes in adapting produce to allow it to evolve to climate changes, present pathogens, and increase flavor and nutrient content. Featured in Blue Hill at Stone Barns’ chef Dan Barber’s The Third Plate, Michael works hand in hand with growers, chefs and industry partners. In 2015, his honeynut squash ranked #39 on the Saveur 100. He was named in the Grist 50 as one of the “50 People You'll Be Talking About in 2016”, and receives repeated press about his new innovations in vegetables.
Michael received his PhD in Botany from the College of Agriculture and Life Sciences at Cornell in 2008. Follow him on Instagram at @mazlabseeds and read more here.
Fuji Apple, Craisins, Candied Pecans, and Creamy Poppy Seed Vinaigrette
Marcona Almonds, Orange Segments, and Goat Cheese
Roasted Cauliflower Salad
Lentils, Dates, Charred Radishes, and Honeynut Squash
Sweet Potato Hash and Crispy Brussels Sprouts
Rosemary Scented Potato Pancake
Melted Leeks and Fried Eggs
Smoked Loin of Pork
Apple Compote, Smoked Mustard, and Country Biscuits
Rosemary and Lemon
Pumpkin Spice Cake
12:00noon-12:30pm reception, 12:30-1:30pm Lecture, tastings, and Q&A. 1:30-2:30pm Brunch. $35 per person including tax and gratuity. Advance reservations required by Thursday, October 26th, at which time they are considered final sale.