Matthew Raiford is a sixth-generation farmer and chef living on and working the land on Gilliard Farms, the organic farm that has been in his family since 1874. Raiford, a James Beard Award Best Chef semifinalist and the author of Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer, has dedicated his career to supporting the biological diversity of the region and preserving the Gullah Geechee recipes that are part of his family’s heritage. Joined by fellow chef and slow-food champion, Tia Raiford, this husband-and-wife duo will create a dinner that honors the sustainable aquaculture of their coastal land in Georgia and the products grown on their farm. From local oysters farmed on the coast to a gin cocktail made with Gillard Farms botanicals, “CheFarmers” Matthew and Tia Raiford invite you to experience their story, told through Gullah Geechee foodways and native ingredients.

25 11th Ave. Map
212-627-5252