Edible Impact
This event has passed.
Discover how climate, culture and cuisine intersect during an evening of shared food and dialogue at Vizcaya Museum & Gardens. Set in the museum’s historic courtyard, Edible Impact: A Chef-Curated Dinner & Dialogue on our Food Future on Wednesday, June 18 invites guests to enjoy a locally sourced buffet meal crafted by Chef Yorkis Rodriguez, followed by a panel conversation exploring how climate change is reshaping what and how we eat.
Menu highlights include tandoori chicken with mango chutney, Korean BBQ-style vegetable stir fry, black fried rice with local vegetables and mango upside-down cake topped with coconut whip. The panel, moderated by Yoca Arditi-Rocha of The CLEO Institute, features local food leaders discussing sustainability, food justice and Miami’s evolving food systems. Presented in partnership with The CLEO Institute, this event offers an opportunity to reflect, connect and engage with ideas that impact both community and climate.
Admission is $30 for adults (13+), $15 for children (6–12) and free for ages 5 and under.