Sunset Farm-to-Table Dinner

This season, we invite you to gather once again for an unforgettable evening of fresh flavors, community, and connection. Sowing Seeds at Russell Farm, alongside Chef Greg Collier, proudly presents the Sunset Dinner. An immersive farm-to-table experience set among green pastures, golden summer skies, and breathtaking sunset views.

The evening will begin with a guided farm tour led by the Russell family, offering a glimpse into their rich heritage and generations of farming traditions. Guests will then come together for a thoughtfully curated, multi-course, family-style dinner featuring farm-fresh beef and the best of the season’s harvest, each dish inspired by Southern roots and the land itself.

At Sowing Seeds, it’s always about more than a meal; it’s about the connections we cultivate and the stories we share. This evening is a celebration of heritage, harvest, and community, brought to life around the table.

Join us for this year’s Sunset Farm-to-Table Dinner and experience the beauty, flavor, and spirit of the farm in every moment.

Date: Saturday - May 30th 2026

Time: 4pm -8pm

Farm Tour & Appetizers 4:15
Dinner Starts at 5:30

Location: 13485 Cabarrus Station Road, Midland NC 28107

Dress Code: Sunset Farm Attire
We recommend comfortable footwear suitable for grass and uneven ground.

Sowing Seed Family is excited for you to join our table and build community.

Follow @sowingseedsfarm_ for updates and a look behind the scenes as we prepare for this special evening.

Event Tickets

The Menu

The Chef

A Memphis native, Gregory Collier is widely respected for his
contemporary approach to traditional Southern cuisine and works with
local farmers to showcase fresh, seasonal ingredients in his dishes.
Deeply influenced by cooking with his grandmother, he developed a
passion for making people happy through food and honoring the Black
culinary traditions that have shaped Southern cooking.
A graduate of the Scottsdale Community College Culinary Program,
Collier trained in renowned Arizona resorts such as the Phoenician,
Arizona Biltmore, and Westin Kierland before returning to the South in
2012. Alongside his wife and business partner, Subrina, he opened The
Yolk in Rock Hill, SC—an all-breakfast concept that laid the foundation for
their culinary ventures.
Committed to making a positive impact on Charlotte’s burgeoning
culinary scene and serving as a leader in hospitality, Chef Greg co-
founded the Soul Food Sessions, a series spotlighting Black chefs, and he
and Subrina were honored as Charlotteans of the Year in 2018. Gregory
has been recognized multiple times by the James Beard Foundation and
was named a semi-finalist in 2019, 2020, and 2022--becoming Charlotte’s
first finalist in 2022 for Best Chef: Southeast. In 2023, he was nominated for
Outstanding Chef and served on President Biden’s Small Business and
Entrepreneurs Advisory Council alongside Subrina.
Chef Greg is the culinary force behind acclaimed Charlotte restaurants
Uptown Yolk and Leah & Louise—the latter named one of Esquire’s “Best
New Restaurants of 2020” and a New York Times “Top 50 Restaurant” in
2022. In 2021, he co-founded BayHaven Restaurant Group and launched
the BayHaven Food & Wine Festival to celebrate Black foodways. In 2024,
he debuted 3rd & Fernwood, a meat-and-three-focused concept offering
modern takes on Southern classics, along with The Cocktail Lounge at
3rd, a 17-seat bar serving house-infused cocktails and curated small
plates hidden inside the restaurant.
When he’s not working, Chef Gregory enjoys relaxing at home with
Subrina, and their young daughter, Seleah, and trying to recreate his
grandmother’s secret butter rolls recipe.