If you’re one of those people who thinks meat is the star of every meal, this dinner might change your mind. On Wednesday, February 27th, The Bristol at the Four Seasons is hosting a Chef’s Harvest Dinner with a little help from Chef Jamie Simpson of the Culinary Vegetable Institute and farmer Lee Jones, an activist for sustainable agriculture (who will likely be sporting overalls and a bowtie). This is an elegant six-course dinner dedicated to the noble carrot, specifically the multicolored, sustainably-farmed variety. Tickets are $200 to find out all the things you never knew a carrot was capable of, including food, tax, and gratuity. Sign up this way.