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Breathe in the sea air and enjoy a weekend of locally-grown and fresh-caught flavors at the historic Greyfield Inn on Cumberland Island to benefit Georgia Organics.

May 6-8, 2016

 

Greyfield Inn

Georgia Organics invites you to enjoy an extraordinary experience at Greyfield Inn on Cumberland Island from May 6-8, 2016. Join us in celebrating the best organic, locally-grown, and responsibly-sourced food from the Georgia coast, savored on one of America’s most wild and pristine natural havens.

At “A Taste of the Georgia Coast” experience Georgia Organics’ many initiatives firsthand—from supporting and nurturing local farmers, to making fresh, healthy food more accessible to families. Meet growers and producers who are implementing responsible and innovative farming and fishing techniques along coastal Georgia. Engage in conversations about organic farms, food, and Georgia’s fragile ecosystems with guest speakers and Georgia Organics Executive Director, Alice Rolls.  Have a one-on-one chat with Gogo Ferguson, renowned jewelry designer, Cumberland Island resident, and family member, who has been transforming the nature of the island into wearable art for over 30 years.

Experience a truly unique Island Dinner on Greyfield Inn’s veranda featuring produce grown at the inn’s own Greyfield Garden, prepared by chef Whitney Otawka, and Guest Chef Mashama Bailey from The Grey in Savannah.

Hear about innovative techniques from these special guests:

Rafe & Ansley Rivers, Proprietors, Canewater Farm
Erik Vonk, Proprietor, Richland Estate
Kevin Ryan, CEO, and Meredith Sutton, Creative Marketing Director, Service Brewing
Rob Hein, Aquaculture Extension Agent for University of Georgia Marine Extension Service 
Gogo Ferguson, Proprietor, Gogo Jewelry

Other weekend highlights include a Low Country boil with Service Brewing; an oyster roast and Richland Rum tasting with live music around the fire pit; a late-night turtle walk; naturalist-guided hikes; and plenty of time to unwind and enjoy the island’s rugged, natural beauty and history. The weekend will conclude on Sunday, May 8—Mother’s Day—with ample time to explore Cumberland Island’s trails and beaches.

Don’t miss this exclusive opportunity to experience the sights, sounds, and flavors of Cumberland Island with Georgia Organics at Greyfield Inn. Check back soon for updates on events, speakers, classes, and new participants.

A limited number of rooms are available. Please call Greyfield Inn at 904-261-6408 to make your reservation.

If you live in the coastal region, and would like to attend the Farmer’s Dinner only, a limited number of Saturday dinner reservations also are available, at $250 per person.

The total cost for Taste of the Georgia Coast ranges from $1,467 to $1,890 per room, which is inclusive of Friday and Saturday night lodging for two, six meals, ferry transportation to and from Fernandina Beach, Florida, all excursions and seminars, and taxes and fees. Of this total, $200 is a tax-deductible charitable contribution to benefit Georgia Organics. At the time of booking, a deposit is necessary to make your reservation. The tax-deductible donation of $200 will be charged separately upon check-out.*

Members of the Georgia Organics Seeds & Soil Society receive a $200 discount per room.

If you have any further questions, please reach out to Sarah Bartlett, Director of Development, at 404-481-5012 or sarahbartlett@georgiaorganics.org.

*For tax-exempt purposes, your room deposit and tax deductible donation will appear as separate charges on your credit card.
Chef Whitney Otawka

Chef Whitney Otawka, Greyfield Inn

Mashama Bailey

Guest Chef Mashama Bailey, The Grey

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Photos by Greyfield Inn/Whitney Otawka and Karentbartlett.com.

 

A limited number of rooms are available. Please call Greyfield Inn at 904-261-6408 to make your reservation.