Enjoy a delicious brunch and help build career pathways and stronger communities through food. This fall, Vizcaya Museum and Gardens is hosting The Sow Project for a three-part brunch series on Oct. 26, Nov. 30, and Dec. 28 featuring a seasonal menu from chefs Ben Vaughn and Dave Krog.

Vaughn is an award-winning chef, author, restaurateur and television personality and founder of The Center of Culinary Cultivation and its flagship initiative, The Sow Project. Dave Krog, part of the Memphis culinary scene, leads community-focused initiatives like the 275 Food Project and GroundUp Initiative, supporting young food entrepreneurs of color and fostering inclusive kitchens. Learn more about The Sow Project at www.sowproject.org.  Find tickets here.