Green Feast Menu Revealed

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Greenfeast_Mag-62From all over Southern and Central California, organic farmers, ranchers, wine makers and renowned chefs will contribute their expertise and their foods to serve up The Ecology Center’s sixth annual Green Feast on September 6th!

APP OFF CHEFS/MENUS
Geeta Bansal of Clay Oven
Sea Cucumber Scallops immersed in a melange of sweet, salty and spicy flavors

Sources: Santa Monica Seafood, Santa Monica; Chef’s garden, Irvine

Noah Blom of ARC

Duck Tacos
Duck fat-fried house made masa from Mansero farms corn, slow-roasted duck, romesco, local eggs, lime, cabbage, cream

Sources: Manassero Farms, Irvine, Costa Mesa; Da-Le Ranch, Perris Valley; Segerstrom Ranch, Costa Mesa; Chef’s garden, Newport Beach

Scott Brandon of Fireside Tavern
Baja Stone Crab Escabeche En Gazpacho Verde Baja stone crab, cucumber, green zebra tomatoes, avocado, almonds, olive oil, micro cilantro, kaffir lime, Serrano chilies, finger limes, sea salt

Sources: Santa Monica Seafood, Baja, Mexico; South Coast Farms, San Juan Capistrano; Jared Cook’s Family Farm, San Clemente; The Ecology Center, San Juan Capistano

John Cuevas of Still Water

Charred Squid Salad

White beans and chorizo, confit tomatoes and pickled okra, meyer lemon

Sources: Santa Monica Seafood, Santa Monica; Europa Sausage Company, Dana Point; South Coast Farm, San Juan Capistrano; Weiser Family Farms, Rancho Cucamonga

Greg Daniels of Haven Gastropub
Local Crab and Cucumber
Sources: Dory Fleet, Newport Beach; South Coast Farms, San Juan CapistranoRaj Dixit of Stone Hill Tavern at St. Regis
MonarchBeach Whelk ChowdaHeirloom tomatoes, garlic, peppers, sweet corn, okra, potatoes, Dory Fleet waved Whelks

Sources: V.R. Green Farms, San Clemente; Dory Fleet, Newport Beach

Michael Doctulero of Scott’s Seafood

Sweet Corn Cones

With goat feta cheese, roasted peppers, heirloom tomatoes

Sources: Blue Heron Farms, Fallbrook; Unity Farms, Riverside; Soledad Goats Goat Cheese, Mojave; Otsuka Farms, Irvine
Cathy McKnight

Mushrooms Three Ways

Petite mushroom timbale with goat cheese and thyme accented with a mushroom duxlesse.

Sources: Mountain Meadow Mushrooms, Temecula Soledad Goats Goat Cheese, Mojave Chino Hills Egg Ranch, Chino Hills Terrace Hill Olive Oil, San Miguel Chef’s garden, Coto de Caza

Debra Sims of Maro Wood Grill
Shepard’s Pie Stuffed Potatoes

Ground beef, potatoes, carrots, goat cheese, parsley

Sources: Weiser Farms, Lucerne; Paso Robles Beef, Paso Robles; Soledad Goats Goat Cheese, Mojave; The Ecology Center, San Juan Capistrano
MAIN COURSE CHEFS/MENUS

FIRST COURSE
David Pratt of Brick Pizzeria and Paul Buchanan of Primal Alchemy
Tomato and grilled corn salad with a farm cheese, topped with prosciutto made by Chef Paul

Sources: South Coast Farms, San Juan Capistrano; Cook Pigs Ranch, Julian
FIRST COURSE VEGETARIANENTRÃ
David Pratt of Brick Pizzeria
Tomato and grilled corn salad with a farm cheese
Sources: South Coast Farms, San Juan Capistrano
Paired wine: Palumbo Family Winery, Viognier Rousanne, “Brezza De Mare”

SECOND COURSE
Rob Wilson of Montage Resort and Ryan Adams of 370 Common
The R&R California “Black Board ” Nicoise
Wood grilled fish, potatoes and fingerling peppers, heirloom tomatoes, fava beans, California olives, pickled nasturtium pods, micro greens, charred lemon vinaigrette, deviled eggsSources: Santa Monica Seafood; Weiser Farms, Rancho Cucamonga; VR Green Farms, San Clemente; Chino Valley Ranch, Colton; Fresh Origins, San Diego
SECOND COURSE VEGETARIAN ENTRÃ

Rob Wilson of Montage Resort and Ryan Adams of 370 Common
The R&R California “Black Board ” Nicoise
Potatoes and fingerling peppers, heirloom tomatoes, fava beans, California olives, pickled nasturtium pods, micro greens, charred lemon vinaigrette, deviled eggs
Sources: Weiser Farms, Rancho Cucamonga; VR Green Farms, San Clemente; Chino Valley Ranch, Colton; Fresh Origins, San Diego
Paired wine: Tangent, Chardonnay

THIRD COURSE
Steve Kling of Five Crowns/Side Door and Eric Samaniegro of Little Sparrow
Fennel Seed and Red Chile Spiced Pork Braciole

Sources: Cook Pigs Ranch, Julian; Suzie’s Farms, San Diego; Valdivia Farms, San Diego

THIRD COURSE VEGETARIAN ENTRÃ

Yves Fournier of Andrei’s Conscious Cuisine and Rich Mead
Stuffed lipstick peppers, roast sage honey glazed winter squash, roast spaghetti squash tossed with an almond pesto, Soledad Goat cheese

Sources: Weiser Farms, Rancho Cucamonga; Schaner Farms, Valley Center; Soledad Goats Goat Cheese, Mojave
Paired wine: Zotovich Cellars, Pinot Noir

FOURTH COURSE
Rachel Klemek of Black Market Bakery
Seasonal Fruit Tart with Almonds and HoneySources: Tanaka Farms, Irvine; Pacific Almonds, Lost Hills; Kenter Canyon Farms, Sun Valley; Fluegge Egg Ranch, San Diego

Coffee:Kean Coffee