Executive Chef George Murkowicz designed the menu specifically for the evening, drawing directly from the surrounding gardens where chefs and horticulturists collaborate throughout the season. The event begins in the kitchen garden itself, allowing guests to walk among the herbs, fruits, and flowers that form the base of their meal. This proximity to the source remains the central tenet of the dining program at 1906, a venue originally named for the year Pierre S. du Pont purchased the estate.

Beyond the meal, Heather Considine Varian, Vice President of Philanthropy for the James Beard Foundation, will provide a look into the organization’s work to foster a more sustainable restaurant industry. Tickets for the evening are priced at $250, with proceeds contributing to the Foundation’s national programming. The dinner serves as part of the Friends of James Beard Benefit series, which connects regional agricultural landscapes with the national culinary community.