Ecology Center Benefit Dinner

48
Farmhouse Logo
When:
March 19, 2018 @ 6:00 pm – 9:00 pm America/Los Angeles Timezone
2018-03-19T18:00:00-07:00
2018-03-19T21:00:00-07:00
Cost:
$150
Contact:

FARMHOUSE OWNER AND EXECUTIVE CHEF RICH MEAD HOSTS LOCAL ARTISAN DINNER BENEFITTING THE ECOLOGY CENTER

 

Farmhouse Owner and Executive Chef Rich Mead is pleased to host an evening of unforgettable food and great company. Taking place during Roger’s Gardens’ annual Spring Celebration and benefiting The Ecology Center, the Local Artisan Dinner will feature an exclusive, multi-course menu and beverage pairing highlighting the season’s freshest flavors.

Under the stars and amongst the olive trees, meet and mingle with the real stars of the evening, the local food and drink artisans who made the special dinner possible. In attendance will be:

  • Evan Marks of The Ecology Center
  • Alex Weiser of Weiser Family Farms
  • Sherry Mandrell of the Tehachapi Grain Project
  • Peter Schaner of Schaner Family Farms
  • Meredith Bell of Autonomy Farms
  • Brian and Robin Christenson of Blinking Owl Distillery
  • Sara Lezama and Kyle Titterud of Rye Goods Co.
  • Meredith Bell of Autonomy Farms
  • Paddy Glennon of Superior Seafood
  • Local fisherman Scott Brenneman

and many other notables in the SoCal culinary circle.

The evening will begin with signature cocktails, beer by Docent Brewing, wine and hors d’oeuvres. A coursed dinner will highlight the freshest local fruits and vegetables from Weiser Family Farms and Schaner Family Farms, fresh cod from Superior Seafood, pastured chicken from Autonomy Farms as well as grains from the Tehachapi Heritage Grain Project. Farmhouse’s pastry chef will prepare a seasonal dessert; cocktails, beers and wines will be served.

LOCAL ARTISAN DINNER MENU:

STARTERS

  • Ridgeback Shrimp
  • Rye Goods Co. Grilled Rye Toast
  • Seasonal Soup Shooter

FIRST COURSE 

Schaner Farms Citrus and Avocado Salad (butter lettuce, sesame vinaigrette, toasted pine nuts)

SECOND COURSE

Grilled Kumquat Glazed Cod (Tehachapi Heritage Grain Project sonora grain, rapini, cipollini onions, sugar snap peas, pureed carrots)

THIRD COURSE

Grilled Carolina Barbecue Glazed Autonomy Farms Chicken, arugula 

SIDES

  • Pickled Beets
  • Romanesco Cauliflower (garlic, capers and butter)
  • Braised Greens and White Beans
  • Farmhouse chimichurri

DESSERT

Grilled Satsumaimo Sweet Potato and Ginger Pound Cake (citrus banana compote, rum sauce)

*Menu is in progress and subject to change due to product availability.


Marks Ecology Mead Farmhouse

Evan Marks, Executive Director of The Ecology Center and Rich Mead, Owner and Executive Chef of Farmhouse

For more information visit the Farmhouse website here.

For Reservations to this limited seating event visit Farmhouse here.

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