Friday, September 23, 2022
6:30 – 9:30 pm
$125 per person
21+
Join us in a series of curated culinary experiences benefiting the Museum of Life and Science. Dine and Discover features extraordinary food in some of the Museum’s most unique settings, served with a side of science. Enjoy a multi-course themed meal with one complimentary adult beverage (a cash bar will be available for additional purchases) while supporting the Museum of Life and Science’s mission.
Dine & Discover will inspire your spirit and entice your taste buds with a focus on a sustainable hyper local plant-based cuisine. You’ll start the evening with a signature cocktail created with bourbon, gin, and bitters from Mystic Farm & Distillery and delicious hors d’oeuvres crafted with local ingredients while learning the basics of canning your own pickles, creating bioplastics, and understanding how the Museum focuses on sustainability every day.
When it’s time for dinner, join us in our special events tent next to the beautiful Butterfly House garden, where you will experience local flavors in a plated plant-based meal with three courses, each paired with an accompanying cocktail followed by dessert. Carrie Heinonen, CEO and President of the Museum, will welcome the evening’s guests. The sophisticated flavors that Chef Mark extracts from local treasures will no doubt delight. This unique dining experience is perfect for those interested in living a more sustainable life but don’t know where to start or for those who already embrace a sustainable and plant-based lifestyle and want to celebrate caring for our earth! Don’t wait — purchase your tickets today! Limited seats are available for this special event!
Planned menu:
Appetizers
- Twice-cooked fingerling smashers
- Smoked Buffalo cauliflower “poppers” with vegan ranch
- Chimichurri-marinated skewered tofu with Chantrelles
- House-made assorted pickles
Entrees
- 1st Course: Fall Vichyssoise
- 2nd Course: Mushroom three-peat
- 3rd course: Squash “pasta” with a Shiitake coconut cream sauce
Dessert
NC preserved peach half with Meyer lemon sorbet, mystic Bourbon caramel sauce, and an oat crumble
Specialty Cocktail
Negroni- Two Ways, Gin, or Bourbon, with equal parts Campari and Sweet Vermouth with Mystic Bitters.
Gastronomic delights brought to you by Chef Mark Mishalanie:
Born in San Diego, California, Chef Mark Mishalanie has worked up and down the West Coast, learning global food traditions and how to apply them to California and native ingredients. Mark moved to Durham in 2017 and has embraced Southern cuisine and its ability to both comfort the soul and honor the great farming traditions of the South. Mark has consulted with the Food Network for years and was a winner on Guy Fieri’s Grocery Games back in 2015. Mark is married, has four children, and is an advocate for senior and at-risk dog rescue. Last year, he and his wife Meghan started a coffee company, Underdog Union Coffee Company, that raises money and awareness for Hope Animal Rescue.