Made with Love: Theology, Identity, and the Table

“First Thursdays at the Farm” is a distinctive dinner series hosted at The Farminary, Princeton Theological Seminary’s 21-acre farm. Featuring a unique line-up of speakers, the intimate dinners are designed to generate meaningful conversation. No big presentations; just big ideas and delicious food in a one-of-a-kind venue.

COST: $125 per person; those who buy 3+ tickets get 15% off the total cost.

Made with Love: Theology, Identity, and the Table

Eric D. Barreto, MDiv ’04, is the Frederick and Margaret L. Weyerhaeuser Associate Professor of New Testament. He earned a BA in religion from Oklahoma Baptist University, an MDiv from Princeton Seminary, and a PhD in New Testament from Emory University. Prior to coming to Princeton Seminary, he served as associate professor of New Testament at Luther Seminary, and also taught as an adjunct professor at the Candler School of Theology and McAfee School of Theology.

As a Baptist minister, Barreto has pursued scholarship for the sake of the church, and he regularly writes for and teaches in faith communities around the country. He has also been a leader in the Hispanic Theological Initiative Consortium, a national, ecumenical, and inter-constitutional consortium comprised of some of the top seminaries, theological schools, and religion departments in the country. He is a member of the Society of Biblical Literature and the National Association of Baptist Professors of Religion.

Chef: Jesse Jones is a classically trained chef and author renowned for his modern approach to southern cuisine. A native of Newark, New Jersey, Chef Jesse’s culinary DNA was developed during childhood summers in Snow Hill, North Carolina where his grandmother’s cast iron stove was the source of many memorable food experiences. Today, he continues to be influenced by her legacy, bridging past and present through interpreting classic southern dishes with French techniques. Whether catering private events, entertaining television audiences or competing in regional cook-offs, Chef Jesse always brings the flavor. His catering company, Chef Jesse Concepts, has served celebrity clientele including Whoopi Goldberg, Sunny Hostin, Tyler Perry, John Legend, and more. He has appeared on abc7NY, PIX11, and other media outlets to share recipes from his cookbook and memoir, POW! My Life in 40 Feasts. In 2014, Chef Jesse was named a Top Chef by Inside Jersey. In 2010, he won the title of Ultimate Chef of Bergen County, New Jersey. Chef Jesse began his career at Aramark where he climbed the ranks from dishwasher to sous chef. He later became executive chef at AT&T, managing a staff of 60. He then transitioned to restaurants, working in professional kitchens with top Master Chefs in the New Jersey area. During this time, Chef Jesse was classically trained at Hudson County Community College’s Culinary Arts Institute. Chef Jesse formerly owned Heart & Soul Restaurant in South Orange, New Jersey. He has also hosted “Chef Jesse Live” cooking demonstrations at Bloomingdales, Savory Spice Shop, and private parties

ABOUT THE FARMINARY

The Farminary is a place where theological education is integrated with small-scale regenerative agriculture to train faith leaders who are conversant in the areas of ecology, sustainability, and food justice. It is designed to train students to challenge society’s 24–7 culture of productivity by following a different rhythm, one that is governed by the seasons and Sabbath. “The project’s main goal is to form leaders by cultivating ecological and agricultural sensibilities within them like paying attention to the seasons, understanding the interconnectedness of life and death, and becoming comfortable with failure,” says Nate Stucky, director of the Farminary Project.

Register Now