Our first ever summer fundraising event was an undeniable success with countless smiles, full bellies and more than $12,000 raised for the farm. The event included Farm Tours and Activities, a Farm to Table gourmet meal, and a refreshing splash in the water at the nearby lake. We thank all our volunteer chefs and food donors, our team of volunteer staff, and of course, the donors and attendees!
Our guest chefs
- Paul Toussaint (Kamúy)
- Marc Villanueva (Denise)
- Juan Manzanares (Paloma)
- Nick Rony (Fleurs et Cadeaux)
Menu
- Entrées
- Foccacia – Fleurs de courgettes
- Summer Burst Pickles – Melon Amazuzuke, Eggplant Sott’olio, Cucumber & Beans
- Three Sisters Tamal
- Tahini Dip
- Green Goddess Dip
- Sides
- Riz collé – Green peas
- Garden Potato Salad – Gerkins, Shallots, Mayo
- Tomato Salad – Basil oil, Tomato Vinaigrette, Beer Daikon Karashizuke
- Grilled Veggies – Corn, Zucchini, Eggplant, Miso Carrots, Green Onions, Romesco
- Mains
- Chicken – Paprika
- Pork Belly – Honey Mustard
- Beef Skirt – Salsa Verde
- Kefta – Herb Yogurt
- Vegan option – Pleurote & Eggplant, Roasted Cauliflower, Sunflower seed purée
- Dessert
- Yogurt Popsicles – Rhubarb, Currant, Wild Strawberry
