Tag Archives: farm-to-table

Tickets available for Friday farm to table wine dinner at Chaminade

Wrights Station is one of three wineries being featured at the Chaminade dinner July 8

Wrights Station is one of three wineries being featured at the Chaminade dinner July 8

 

The second installment of Chaminade Resort’s annual Farm to Table Dinner summer series is Friday, July 8, and there are still some tickets available for this event with local libations from Summit to Sea Wineries and fresh ingredients from Fiesta Farm. In case you missed it, here is my preview article which describes the series in more detail. You can also visit the Chaminade web site for more information.

 

The cost is $110 inclusive per person and this includes hors d’oeuvres (served at the 6 p.m. reception with wine), a multi-course family style dinner with wine pairings (6:30 p.m.), and dessert. Call (831) 475-5600 for reservations.

 

For this Friday’s dinner, Executive Chef Nicholas Church is utilizing produce from Fiesta Farm; see menu below. Three wineries from the Summit to Sea wine group will be featured: Burrell School Vineyards, Loma Prieta Winery and Wrights Station.

July 8 menu

Reception:

Flat Bread

Crostini with Grilled Vegetables and Fava Bean Puree

Bacon wrapped Figs

Pork Satay

Wines:

2013 Burrell School “Teacher’s Pet” Estate Chardonnay, Santa Cruz Mountains

2012 Wrights Station Unoaked Chardonnay, Santa Cruz Mountains

2013 Loma Prieta Pinotage, Amorosa Vineyard, Lodi

2013 Wrights Station Pinot Noir, Arena Block, Santa Cruz Mountains

 

Starter:

Seared Day Boat Scallop with a Prosciutto and Mango Relish

Wine: 2013 Loma Prieta Viognier, Amorosa Vineyard, Lodi

 

Appetizer:

Crispy Pork Belly with Quail Eggs

Apple Puree

Wine: 2013 Wrights Station Pinot Noir, Arena Block, Santa Cruz Mountains

 

Salad:

Grilled Romaine with Smoked Pork Loin and Peaches

Ancho Vinaigrette

Wine: 2012 Burrell School Estate Cabernet Franc, Santa Cruz Mountains

 

Entrée:

Pork Osso Bucco

Soft White Polenta

Roasted Vegetables

Wine: 2013 Loma Prieta Pinotage, Amorosa Vineyard, Lodi

 

Dessert:

Cherry Bombe

Cherry Mousse, Almond Genoise

Salted Caramel

 

The Details

Farm to Table Dinner

July 8, 2016 at 6 p.m.

Courtyard Terrace at Chaminade Resort, One Chaminade Lane, Santa Cruz

(831) 475-5600

$110 per person

 

On Twitter? Follow me @santacruzfoodie.

 

 

 

Santa Cruz’s Chaminade launches 2016 Farm to Table Wine Dinners this Friday

Chaminade’s 2016 Farm to Table Wine Dinner series starts Friday

Chaminade’s 2016 Farm to Table Wine Dinner series starts Friday

Believe it or not, June is here (!), which means the start of Chaminade Resort’s annual Farm to Table Dinner series. The first dinner is this Friday, June 3, beginning at 6 p.m. with a reception, and there are still a few tickets available.

The series showcases local wineries, local farms and other local food vendors. Dinners are in a beautiful outdoor setting, with long communal tables and lots of great food and drinks. Representatives from wineries and farms attend the dinners and talk to guests about the history of their products, which often stimulates interesting dialogue.

The cost is $110 inclusive per person and this includes hors d’oeuvres (served at the 6 p.m. reception with wine), a multi-course family style dinner with wine pairings (6:30 p.m.), and dessert. Call (831) 475-5600 or visit web site for details, including specific wineries/farmers for particular nights.

For this Friday’s dinner, Executive Chef Nicholas Church is utilizing produce from Fiesta Farm and Coke Farm; see menu below. Wine from Equinox/Bartolo Winery will be featured. Church returned to Chaminade in August 2015; he first worked at Chaminade in 1994 as a line cook, moving up to executive sous chef—a position he held until 2012.  When he returned to Chaminade in 2015 he was executive sous chef under executive chef Kirsten Ponza. In April 2016, Ponza was promoted to Food & Beverage Director and Church was promoted to executive chef.

Church is very excited about his first season of leading the farm to table wine dinners.

“It is always fun to cook with seasonal ingredients fresh from the farm,” he recently shared. “I look forward to working with all the farms this year.”

I didn’t have the opportunity to attend a Chaminade farm to table dinner in 2015, but I have vivid memories of one from 2014, when produce from Santa Cruz’s Yellow Wall Farm was featured. During the reception, there were several appetizers including strawberries stuffed with smoked blue cheese and pancetta. At the time, I spoke to executive chef Ponza who said it was Yellow Wall Farm’s delectable crop of strawberries that helped inspire the stuffed strawberries, in addition to a wonderful first course during the sit-down dinner. The unique strawberry hazelnut gazpacho starter had a delightful Belle Farms olive oil and chive garnish.

Before returning to the Chaminade, Church owned and operated restaurant Mama Mia’s in Felton for two years. His career includes 28 years of culinary experience. I’m sure the new executive chef will do amazing feasts this season. Between now and October, the bounty of top ingredients from local vendors will include produce from Live Earth Farm, Everett Family Farm and Route 1 Farms, seafood from Stagnaro Bros. and grassfed beef from Leftcoast. Beverages will be provided by first-rate wineries such as Storrs, Martin Ranch, Alfaro and the Summit to Sea wine group.

I recommend planning ahead for at least one dinner this season; these events do sell out.

June 3 menu:

Reception
Canellini Bean Soup Shots
Pulled Chicken Spring Roll
Lamb Sliders and Flatbread

First Course
Chicken Pate served on Walnut Bread with Sofritto Oil

Second Course
Braised Pork Belly with Slow Poached Eggs

Third Course
Roasted Beet Salad with Frisee and Arugula, Meyer Lemon Vinaigrette

Fourth Course
Beer Brined Chicken served with Chicken Jus
German Potatoes, Rainbow Baby Carrots, Herbed Fava Beans

Dessert
Apricot Tart with Almond Frangipane
Cherry Mousse

The Details
Farm to Table Dinner Series
Monthly through October 2016, Selected Fridays at 6 p.m.:
June 3, July 8, Aug. 5, Sept. 9, Oct. 7

Courtyard Terrace at Chaminade Resort, One Chaminade Lane, Santa Cruz
(831) 475-5600
$110 per person

On Twitter? Follow me @santacruzfoodie.

Visit Pino Alto Restaurant for great meals by cooking students plus Friday farm to table dinner

Lemon buttermilk tart from a late October “New Releases” dinner at Pino Alto Restaurant

Lemon buttermilk tart from a late October “New Releases” dinner at Pino Alto Restaurant

If you are a foodie and haven’t yet discovered Pino Alto Restaurant, it’s a secret worth sharing. I just had the pleasure of dining there for the first time. The Cabrillo College culinary arts department operates Pino Alto, which is located in the historic Sesnon House on campus. It’s open during the fall and spring semesters, Sept.-Dec. and Feb.-May, and the Cabrillo Horticulture department grows a lot of the produce served. Students from the “Advanced Culinary” class are the ones who run the restaurant (with instructors’ supervision, of course). Lunch is served Mon-Thurs and dinner Wed-Fri. See the site for specific hours and menus. There are also special events like a farm to table dinner this Friday, Nov. 6: keep reading for details.

I dined at Pino Alto in late October; the menu I ordered from is available through Thursday, Nov. 5.  Dinner menus change every 3-4 weeks and lunch menus change weekly. A tapas-themed dinner menu will debut on Nov. 11. From the moment we entered the restaurant, everything was wonderful. Staff (culinary students) were very attentive, checking often to see if we needed beverage or bread refills (the bread was warm and fresh, so it was hard to say no, but I wanted to try several food items). The meal began with a complimentary salmon cake starter that they referred to as an amuse bouche, but it was bigger than the traditional one-bite amuse. Actually, I was pleasantly surprised by the generous sizes of all the courses! The salmon was delicious and moist, and the cake had a nice crunch. Chive masarpone provided a creamy, perfect topping. I had the chance to sample my husband’s crab-stuffed prawns with mango corn salsa, which was very tasty. Beet soup with ginger and coconut, garnished with a beet chip and crème fraiche, followed. It did not disappoint! All dinner entrees are accompanied by your choice of soup or salad.

Before I get to the rest of the meal, let me talk a little more about the way Pino Alto works. As I mentioned, Advanced Culinary students act as restaurant staff each semester. They fill all the typical positions including Manager, Set/Wait, Prep/Wait, Pantry/Wait, Bake, Pastry, Hot Line, and Head Chef. Our waitperson that night was Kimber Styles Ashley, who created—or helped create—quite a few dishes featured on the current menu, which is titled “New Releases.” She explained the menu-designing process that occurs each time: “This New Releases menu, which ends Nov. 5, was very much a collaborative menu. Individually we present a complete menu to our class in a discussion format on BlackBoard,” said Ashley. “Each meal is posted separately and we discuss, comment and vote on everyone’s dishes. We then discuss and vote on the dishes that received the most votes in class and then have a final vote. I was honored with having one of my main dishes and desserts chosen for the New Releases Menu. My main was grilled prime New York strip sirloin served with a lima bean and corn ragout and a nest of crispy string onions on top.”

My husband ordered the sirloin and it was divine; he pronounced it “buttery and tender.” My entrée was probably my favorite dish that night. I chose a wild mushroom cassoulet with artichoke hearts and onion confit. It was earthy and rich; the flavors and textures complemented each other beautifully. For dessert we shared a lemon buttermilk tart topped with vanilla whip cream and candied lemon rind. Let’s just say, it rocked our world and we sort of fought over the last bites. This was Ashley’s creation. She had the opportunity to work at Companion Bakeshop this past summer, and was inspired to create this tart after trying Companion’s Buttermilk Meyer Lemon pie, which she tasted at Pie Ranch up the coast.

Eric Carter, chair of the Culinary Arts program, serves as chef at Pino Alto restaurant and co-instructor for the Advanced Culinary class. He really enjoys these roles. “I love to see the growth in the students’ abilities and skills,” says Carter. “It’s a challenging class, nine units, and they are asked to perform at a very high level.”  It’s sometimes rough at the very beginning of the semester, he says, but things get much smoother very quickly as students become comfortable in both the front and back of the house. “Then I start to see them work independently and carry themselves with confidence.  It’s rewarding.”

Carter likes the fact that he gets to operate a restaurant that is well regarded in the community, and also influence many students’ lives in a positive way. He sometimes hears this from students years after they’ve finished the program.

The farm to table dinner on Nov. 6 will be a four-course menu with wine pairings, featuring lots of ingredients sourced from local purveyors like Jacobs Farm, Live Earth Farm and Stagnaro’s Seafood. The wine will be from Savannah-Channelle, Hunter Hill, Clos La Chance, Mountain Winery and Burrell School. See full menu below. The cost is $65 per person plus tax and gratuity. A reception starts at 6:30 p.m. with dinner at 7. For reservations, call (831) 479-6524.

Ashley is thrilled that several of her dishes were chosen for this event: the olive oil toast hors d’oeuvre, the rock cod fritter appetizer, the main course, and the dessert. She says that locally and seasonally harvested menus are her passion and that she’s been learning and growing in that direction through her Cabrillo culinary arts education. “I am definitely a California Cuisine-type of cook and would like to move towards the Slow-Food Movement as well,” says Ashley. “I think that’s why this Friday’s farm-to-table event was such a successful menu for me. Cooking from what’s at the farm makes me happy, excited and I feel alive.”

Carter hopes to see some new faces as customers in the near future. I can’t wait to go back myself. If you’re interested in getting on the list to keep informed about when Pino Alto is open and viewing current menus, Carter suggests writing to Sue Slater at suslater@cabrillo.edu.

November 6 menu

  • Three passed hors d’oeuvres: Jacobs Farm chive flatbread with garlic and brie; olive oil toasts with kale, feta, pine nuts and raisins; and ceviche on crispy won tons.
  • First course: smoked Pacific rock cod fritter with beet vinaigrette (or Romanesco fritter for vegetarian option)
  • Second course: grilled Monterey Bay calamari salad, mint vinaigrette, assorted Live Earth Farm vegetables
  • Main course: prosciutto wrapped halibut (depending on availability) with sage, served with rosemary apple braised chard and fennel potato gratin
  • Main course vegetarian option: Butterkin pumpkin sage risotto
  • Dessert: Apple pecan bread pudding with bourbon caramel sauce and cinnamon ice cream

Pino Alto Location: Sesnon House at Cabrillo College: 6500 Soquel Drive, Aptos

On Twitter? Follow me @santacruzfoodie.

 

Santa Cruz’s Chaminade serves up new season of Farm to Table Wine Dinners

A scene from Chaminade’s 2014 Farm to Table Dinner Series. Photo credit: Chaminade Facebook page

A scene from Chaminade’s 2014 Farm to Table Dinner Series. Photo credit: Chaminade Facebook page

Chaminade Resort’s annual Farm to Table Dinner series, which features very fresh items from local farms plus delectable libations from Central Coast wineries, is starting soon. Want to whet your appetite? Read my recap of 2014’s opening night feast.

2015 Chaminade dinner dates:

  • June 26: Martin Ranch Winery, Coke Farms, Black Hen Farm
  • July 24: Storrs Winery, Fiesta Farm
  • August 21: Morgan Winery, LeftCoast GrassFed
  • September 25: Summit to Sea Wineries, Everett Family Farm
  • October 30: Alfaro Winery, Route 1 Farms

The cost is $110 per person and that includes hors d’oeuvres (served at the 6 p.m. reception), a seated five-course dinner at 6:30 p.m., and wine (served at reception AND dinner). Tax and gratuity are excluded. Call (831) 475-5600 or visit web site for details, including links to the wineries and farms that are being showcased. The specific menu is posted as each event draws near.

Chef Kirsten Ponza promises an exciting season. “We are very excited to be welcoming a new farm Pescadero called LeftCoast GrassFed,” says Ponza. “Also, Rebecca King will be coming back this year with her Garden Variety Cheeses.” I’m a big fan of Garden Variety Cheese; if you haven’t yet tried King’s products, or even if you have, I can only imagine the scrumptious and creative ways that Ponza will incorporate them into her menu! Chef Ponza hasn’t yet decided which night she will feature these, but when she does, it will be posted on the Chaminade site.

For people visiting from another town who want to stay overnight—or for locals interested in a fun “staycation,” the Chaminade offers Farm to Table culinary packages that include overnight accommodations for two, Farm to Table dinner for two, and breakfast for two.

Chaminade’s first Farm to Table Wine Dinner was held in 2008 with only a dozen guests. Now each event draws dozens of guests, and usually sells out quite a while ahead of time.

On Twitter? Follow me @santacruzfoodie.
The Details
Farm to Table Dinner Series
Monthly, June through October 2015: Selected Fridays at 6 p.m.
Chaminade Resort, One Chaminade Lane, Santa Cruz
(831) 475-5600
$110 per person

Santa Cruz’s Chaminade: food, wine, and beer events during September

A selection by Chef Kirsten from Chaminade’s July 2014 Farm to Table dinner, courtesy of Chaminade Facebook page

A selection by Chef Kirsten from Chaminade’s July 2014 Farm to Table dinner, courtesy of Chaminade Facebook page

Santa Cruz’s Chaminade Resort & Spa is offering several opportunities to feast and indulge during the month of September.

Saturday, Sept. 6: Beer, Brats & Blues
At the 2nd annual Beer, Brats & Blues, from 5-8 p.m., reps from local breweries including Discretion Brewing and Santa Cruz Aleworks will be pouring brews. The food will include sausages (such as kielbasa and bratwurst), a variety of housemade mustards, Farmhouse Culture sauerkraut, coleslaw, cucumber dill salad, warm pretzels, German potato salad, and apple strudel bites. Carie & the SoulShakers will provide live music.
Cost: $40 adults, $18 kids 6-12, free for kids under 6

Friday, Sept. 12: Farm to Table Wine Dinner Series
At this month’s Farm to Table Dinner, Route 1 Farms and Morgan Winery will be featured during a five-course meal. The annual series, which began in June and ends Oct. 10, showcases local wineries and local farms through dishes prepared by skilled Executive Chef Kirsten Ponza. Diners also get the chance to meet farmers and winemakers. Read about my memorable experience at the June Farm to Table Wine Dinner, which includes food details.

Want to make it a complete Chaminade experience and stay overnight? Visit this link; the hotel offers special packages with accommodations plus the Farm to Table dinner for two and breakfast for two.
Cost for dinner (no accommodations): $80, includes five-course dinner and endless wine, excludes tax and gratuity

All month long: California Wine Month
September is officially California Wine Month, and Chaminade is celebrating with three special offers.

  • The Grape Escape Package: Enjoy wine tasting at one of Chaminade’s preferred wineries, 10% savings on overnight accommodations, breakfast for two and waived corkage fee when you have dinner at Linwood’s Bar & Grill.
  • California Wine-down at The Spa at Chaminade: The Spa at Chaminade has packaged their 80-minute Aromatherapy Massage (your choice of aromatherapy blend) with an afternoon of tasting at one of Santa Cruz County’s premier vineyards. The package is available for the entire month of September for $189, which includes a 15% savings. For this package, call 831-465-3465 to schedule appointment—make sure to mention the special offer.
  • Price “Crushing” Bottles of Wine All September Long: Linwood’s Bar & Grill at the Chaminade, open 11 a.m. – 11 p.m. daily, serves a variety of California wines alongside their all-day-fare menu. Select bottles of wine will be half-off their normal price during the entire month of September.

Make reservations for any or all events (except the spa promotion, see separate number above) at 831-475-5600, and visit chaminade.com for more information.

Location: Chaminade Resort, One Chaminade Lane, Santa Cruz

On Twitter? Follow me @santacruzfoodie.

Santa Cruz’s Chaminade launches 2014 Farm to Table Wine Dinners

Ravioli from Chaminade’s June 6 Farm to Table Dinner. Photo credit: Fereshteh Fatemi

Ravioli from Chaminade’s June 6 Farm to Table Dinner. Photo credit: Fereshteh Fatemi

It’s officially summertime, and here in Santa Cruz we have one more reason to celebrate: Chaminade Resort’s annual Farm to Table Dinner series has begun! The always-enjoyable series showcases local farms and local wineries.

I had the pleasure of attending 2014’s debut event on June 6, and it lived up to my high expectations. I’ll provide some details below; meanwhile, I would go check your calendars right now for the rest of the season and make reservations—which are required—for one of the dinners.
2014 Chaminade remaining dinner dates are:

  • July 11
  • August 15
  • September 12
  • October 10

The cost is $80 per person and that includes hors d’oeuvres (served at the 6 p.m. reception), family style dinner (starts at 6:30 p.m.), dessert, and wine (served at reception AND dinner). Tax and gratuity are excluded. Call (831) 475-5600 or visit web site for details, including specific wineries/farmers for particular nights. The specific menu is posted as each event draws near.

Back to the June 6 dinner, created by the talented Kirsten Ponza. Chef Kirsten, who was promoted to Executive Chef in September 2013, is a delightful person to talk to about food and cooking. She knows a lot, and is excited when you ask her questions or make specific comments about a dish. Many people, including myself, relished our conversations the other night. When I asked her about the event, she said, “I love the Farm to Table series for many reasons.  I get to talk to my guests attending and really get a feel for how they want their food…I also love the interaction with the local farms and wineries…The farmers can explain much better than I how much love and effort it takes to make something grow!” She also adds that it allows her to be very creative and “…hopefully change some minds out there on food people would like to eat.”

Throughout the evening, selections from Pelican Ranch Winery were poured including Gewurtztraminer, Chardonnay, and Pinot Noir. The wines were thoughtfully paired with various courses. Winery owner Phil and Peggy Crews were in attendance, and Phil shared a few facts about his Capitola winery and wines.

The produce featured in many dishes was from Santa Cruz’s Yellow Wall Farm, and owners Allen and Judy Rose Hasty were also at the event. Allen engaged the crowd with a couple anecdotes, and told attendees that although the farm mainly sells to restaurants and New Leaf Market, they do run a Saturday morning farm stand when the season really gets going later in the summer. Based on the freshness and flavors of the produce I tasted, I’ll be sure to seek that stand out. Chef Kirsten is a big fan: “Judy and Allen are true farmers in the sense that they care about everything that goes into the food they grow.  The earth, the plant, the product.  They are a great team that always has a smile and you can really tell that they love what they do!  We here at Chaminade have had a solid relationship with them for several years now and I always look forward to the time when they email to say what’s available.”

At the reception, there were four appetizers including strawberries stuffed with smoked blue cheese and pancetta. I’m going to try making this at home, knowing I won’t get a version quite like the one I tasted, but I was absolutely inspired by the blend of flavors and textures. And it’s perfect for right now when fresh organic strawberries abound in Santa Cruz. Chef Kirsten said it was actually Yellow Wall Farm’s current delectable crop of strawberries that helped inspire the stuffed strawberries, in addition to the gazpacho (which I’ll discuss soon). My other favorite appetizer at the reception was stuffed tempura squash blossoms. Absolutely perfect, these included goat cheese, basil, lemon zest and juice, and a light fritter batter.

At the sit-down dinner, our starter was a generous bowl of strawberry hazelnut gazpacho. It was incredible: creamy, and not too sweet. The Belle Farms olive oil and chive garnish complemented the soup beautifully, in terms of both taste and aesthetics. The first course of baby romaine with citrus avocado relish and third course of duck confit with Mediterranean cous cous were very pleasing, but I was even more taken with the second course. The baked ravioli (see photo at beginning of article) were served with a rich, wonderful medley of gourmet mushrooms – oyster, trumpet, shiitake, portabella, and cremini – and a savory tomato/herb Aurora Crème sauce. Dessert was the perfect finish, a honey mousse atop jasmine-scented cake, served with delicious raspberry dessert wine from Pelican Ranch.

On Twitter? Follow me @santacruzfoodie.
The Details
Farm to Table Dinner Series
Monthly through October 2014: Selected Fridays at 6 p.m.

Courtyard Terrace at Chaminade Resort, One Chaminade Lane, Santa Cruz 95065
(831) 475-5600
$80 per person

Farm-to-Fork organic benefit dinner for UC Santa Cruz scholarships

Produce from the UCSC Farm & Garden for sale at the Market Cart

An organic, gourmet Farm-to-Fork field dinner on Sunday, September 9 benefits scholarships for UC Santa Cruz’s farm apprentice program. If you’d like to skip straight to the appealing menu, see end of this article.

The event takes place at the UCSC Farm (located on campus at 1156 High St.) and celebrates the work of the Center for Agroecology and Sustainable Food Systems (CASFS). All proceeds will support scholarships for participants in the CASFS Apprenticeship training of new organic farmers and gardeners – officially the Apprenticeship in Ecological Horticulture program. Tickets cost $125; purchase online. For more information, call (831) 459-3240 or email casfs@ucsc.edu.

This is the 2nd annual Farm-to-Fork dinner, and it begins at 3 p.m. with a reception and farm tour. A 5-course dinner (including vegetarian entrée option) follows at 4 p.m., created with organic ingredients from the UCSC Farm & Garden and other local farms and ranches. See menu below. The tour includes access to gardens, fields, greenhouses, and orchards of the 25-acre farm.

The event, which is partly sponsored by Edible Monterey Bay and Slow Food Santa Cruz, also includes a silent auction and a preview of selections from the Fall Plant Sale, which takes place at UCSC on September 14 and 15.

Dinner will be prepared and served by students in the Apprenticeship program under the direction of a team consisting of program alumni. These alumni include Chef Matthew Raiford (he graduated last year and is Executive Chef, Little St. Simons Island Resort), Amy Padilla (Feel Good Foods organic catering), and Fran Grayson (Ristorante Avanti and The Truck Stop).

The internationally known Apprenticeship Program at UC Santa Cruz has trained over 1,400 organic farmers and gardeners during the last 45 years. Many have started their own training and apprenticeship programs on farms and at urban agriculture projects.

CASFS manages the 2-acre Alan Chadwick Garden and the 25-acre Farm at UCSC, which are both open to the public. Both sites are managed using organic production methods and serve as research, teaching, and training facilities for students, staff, and faculty. CASFS is committed to increasing ecological sustainability and social justice in the food and agriculture system.

Menu

Appetizers
Grilled Companion Bakeshop Sourdough with Tomatoes and Padron Peppers
Cucumber with Poke and Radish Sprouts
Artisan Cheeses with Plumline’s Tangerine and Bearss Lime Marmalades, Farm & Garden Apples and Walnuts
Roasted Poblano and Sweet Corn Gazpacho Shooter

Salads
Arugula & Endive with Peaches, Chèvre and Toasted Almonds
Cherokee Tomato & Cucumber Salad with Balsamic Drizzle

Intermezzo
Lavender and Lemon Ice

Entrées
Chicken Grilled with Padron Peppers & CASFS Honey
Polenta & Ratatouille (vegetarian)
Quinoa Prima Vera (vegan)

Dessert
Chadwick Garden Apple Tart with Sweet Caramel Ice Cream

Wine
Dinner will be accompanied by wine from Bonny Doon Vineyard and other vintners

Some featured items in the silent auction: a private tour of the Grateful Dead Archives at UCSC’s McHenry Library led by Archivist Nicholas Merriwether, a guided tour of Big Sur’s Big Creek Reserve led by Reserve Manager Mark Readdie, a mountain lion tracking session with Environmental Studies professor Chris Wilmers, and garden and orchard consultations by Farm & Garden managers Orin Martin and Christof Bernau.

On Twitter? Follow me @santacruzfoodie