One Man's Delicious Plan for Our Land

Keith Sarasin's wildly successful 'Farmers Dinner' series connects diners directly to the source of ingredients with chef-driven events on farms throughout New England.

I was drifting in and out of a food-related conversation on the Clubhouse app last winter when this one guy started talking about his unique culinary concept.

Chef Keith Sarasin discussed how he had hosted approximately 100 pop-up dinners at farms since 2012. I was immediately intrigued. He also talked about how he’s incorporated his obsession with Indian cuisine into his business model that included the freshest ingredients possible.

The Farmers Dinner is indeed a production, explains Sarasin during an episode of the FEASTS AND FASHION podcast. It’s one that he’s committed to for the betterment of farmers, who more than ever need our help during this very difficult period for the food industry.

During the interview, we also discuss his deep appreciation and commitment to cooking, understanding, and honoring authentic Indian cuisine.

“I remember the first time I ripped up a piece of garlic naan and dipped it into [the chicken vindaloo] sauce,” recalls Sarasin. “… all of a sudden a whole world opened up to me. I didn’t know that food could be that flavorful. … I have slowly leaned more and more to devoting my life to [cooking Indian cuisine]; in 2000, I sold my restaurants. Now, I literally run the Farmers Dinner, and I full time work at learning more about Indian cuisine and history.”

Sarasin goes into detail about the pop-up dinners — which are sold out through 2021 — how Indian cuisine has changed his life, and, of course, his sense of style beyond his chef’s whites.

Watch a preview of the podcast below, and listen to it in its entirety right here.