Eco-Friendly Chef Rich Mead of Sage Restaurants cooked a sit-down dinner for 192 as part of The Ecology Center’s first annual “Green Feast” at South Coast Farms in San Juan Capistrano. The meal was served family-style in the middle of the field, where Mead showcased locally-grown vegetables, seafood and meats, emphasizing the connection from farm to table. Chef John Sedlar (of Rivera Restaurant, Los Angeles) was also on hand to create his signature hand-made herb and flower-infused tortillas. Other notable Chefs on hand included Abe, Paul Buchanan, Reuben Gerber, Paddy Glennon, Ian Hill, Kris Kirk, David Womack and students from the Laguna Culinary Arts. The event raised almost $20, 000 for The Ecology Center. www.theecologycenter.org.
About Billy’s: Famous for its legendary Mai Tais and pupus, Billy’s at the Beach is an iconic Newport Beach restaurant and bar serving Hawaiian-inspired cuisine and cocktails with unbeatable views of the World Famous Newport Harbor. The tiki-themed restaurant attracts locals and tourists with its lively island spirit, delicious Hawaiian eats and live music five days a week. Billy’s at the Beach has been a Newport Beach staple for over 20 years and is owned by Asia and Ted Jones.