Brunch with Purpose: The Sow Project at Vizcaya Village

Brunch with Purpose: The Sow Project at Vizcaya

October 26 | November 30 | December 28

Vizcaya Museum and Gardens, Miami, FL

This fall, Vizcaya Museum and Gardens proudly hosts The Sow Project for a vibrant three-part brunch series that blends culinary excellence with community impact.

Join us on October 26, November 30, and December 28 for an unforgettable experience where food, culture, and purpose come together. Each event features a seasonal menu crafted by celebrated chefs Ben Vaughn and Dave Krog, highlighting fresh ingredients and thoughtful flavors.

More than a meal, this series supports The Sow Project’s mission to provide free culinary training, wraparound services, and career pathways for underemployed and unemployed individuals across the South.

✨ Tickets are limited—reserve your seat today and be part of something meaningful. Learn more about The Sow Project at www.sowproject.org.

Meet the Chefs

Ben Vaughn is an award-winning chef, best-selling author, restaurateur, and television personality known for his passion for approachable, flavorful food. His book Southern Routes—a Wall Street Journal and Amazon Bestseller—spotlights beloved family-owned restaurants across the South. Ben is the founder of The Center of Culinary Cultivation and its flagship initiative, The Sow Project, and serves as Culinary Director for Brewed to Serve Restaurant Group and Be Nice Hospitality Group.

Dave Krog has been a cornerstone of the Memphis culinary scene for over 30 years. Known as a Neo-Traditionalist, he blends contemporary Southern cuisine with strong technique and local sourcing. Alongside his wife Amanda, Dave leads community-focused initiatives like the 275 Food Project and GroundUp Initiative, supporting young food entrepreneurs of color and fostering inclusive kitchens.

By attending, you’re not just enjoying a delicious brunch in one of Miami’s most iconic settings—you’re helping build career pathways and stronger communities through food.