{"id":1366,"date":"2013-10-30T01:15:08","date_gmt":"2013-10-30T05:15:08","guid":{"rendered":"http:\/\/santacruzfoodie.com\/?p=1366"},"modified":"2013-10-30T01:15:08","modified_gmt":"2013-10-30T05:15:08","slug":"tickets-available-for-fridays-debut-pino-alto-farm-to-table-dinner-in-aptos","status":"publish","type":"post","link":"https:\/\/santacruzfoodie.com\/?p=1366","title":{"rendered":"Tickets available for Friday\u2019s debut Pino Alto Farm to Table Dinner in Aptos"},"content":{"rendered":"
\"Kabocha<\/a>

Kabocha harvest at Santa Cruz’s Yellow Wall Farm, featured at Nov. 1 Farm to Table dinner at Pino Alto<\/p><\/div>\n

As of Tuesday Oct. 29, there were still tickets available for the Nov. 1, 2013 Farm to Table Dinner at Pino Alto at Cabrillo College.<\/p>\n

Executive Chef Beverlie Terra, who was with Santa Cruz\u2019s Chaminade Resort for more than 20 years, has moved to Cabrillo College where she is an instructor. She’s kicking off a series of Farm to Table dinners at Pino Alto Restaurant<\/a>, much like the ones she founded at Chaminade. I was a guest at a 2012 Chaminade Farm to Table dinner and greatly enjoyed it. Terra is a talented, creative chef who knows how to utilize farm-fresh products.<\/p>\n

The dinners will be on Friday evenings at Pino Alto, located at Sesnon House on the Cabrillo campus. The first one, November 1, features Guglielmo Wines<\/a> and Santa Cruz\u2019s Yellow Wall Farm<\/a>. The second event on November 8 features wine from Burrell School and highlights Fiesta Farms. For reservations, call (831) 479-6524.<\/p>\n

The cost is $65 per person plus tax and gratuity, and this includes a four-course gourmet dinner with wine pairings. A reception prior to dinner features wine and appetizers.<\/p>\n

NOVEMBER 1 MENU
\n6-6:30 p.m. Reception
\nAppetizers<\/strong>
\n\u2022 Slow roast pork belly bites on sugared Apple
\n\u2022 Deviled Eggs with Sweet Pepper
\n\u2022 Fig and proscuito Canapes
\n\u2022 Wontons with pumpkin and sage
\n\u2022 Crab cakes with pepper aioli
\n\u2022 Pork rilettes with crostini<\/p>\n

Wines<\/em>: 2012 Guglielmo Pinot Grigio and 2010 Guglielmo Sangiovese<\/p>\n

6:30 p.m. Dinner <\/strong><\/p>\n

First Course<\/strong>: Kabocha gnocchi with porcini cream<\/p>\n

Wine<\/em>: 2012 Guglielmo TRE Chardonnay<\/p>\n

Second<\/strong>: Little gem lettuce with beets, squash, feta and pomegranate vinaigrette<\/p>\n

Wine<\/em>: 2012 Guglielmo TRE Pinot Noir<\/p>\n

Third<\/strong>: Lamb chops with pumpkin risotto<\/p>\n

Wine<\/em>: 2008 Guglielmo TRE Syrah<\/p>\n

Fourth<\/strong>: Warm apple crumble with persimmon ice cream<\/p>\n

Wine<\/em>: Guglielmo Sparkling Almond Champagne<\/p>\n

Location<\/strong>: Sesnon House: 6500 Soquel Drive, Aptos 95003<\/p>\n

On Twitter? Follow me @santacruzfoodie<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

As of Tuesday Oct. 29, there were still tickets available for the Nov. 1, 2013 Farm to Table Dinner at Pino Alto at Cabrillo College. Executive Chef Beverlie Terra, who was with Santa Cruz\u2019s Chaminade Resort for more than 20 … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,33,3],"tags":[101,623,44,102,622,626,624,1121,625],"class_list":["post-1366","post","type-post","status-publish","format-standard","hentry","category-cooking-chefs","category-events","category-restaurants","tag-aptos","tag-cabrillo-college","tag-chefs","tag-farm","tag-farm-to-table-dinner","tag-guglielmo-winery","tag-pino-alto-restaurant","tag-wine","tag-yellow-wall-farm"],"_links":{"self":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/1366","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1366"}],"version-history":[{"count":1,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/1366\/revisions"}],"predecessor-version":[{"id":1368,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/1366\/revisions\/1368"}],"wp:attachment":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}