2nd Annual Farm-to-Fork Benefit Dinner at the UCSC Farm
Join us for a gourmet field dinner on the landmark UCSC Farm to celebrate the work of the Center for Agroecology and Sustainable Food Systems (CASFS) and raise scholarship funding for the CASFS Apprenticeship's training of new organic farmers and gardeners.
The event will take place on Sunday, the 9th of September with a reception and tour starting at 3 pm and dinner starting at 4 pm. Dinner will feature a 5-course meal created with organic ingredients from the UCSC Farm & Garden and other local organic farms and ranches. The entrée portion of the menu will offer a choice of locally raised meat, and all courses will include full vegetarian options. Fine wines will accompany the meal.
The evening will also include a silent auction and a preview of selections from the Fall Plant Sale, which takes place on September 14 and 15 at UCSC.
Tickets for the event are $125 per person. All proceeds will support scholarships for participants in the CASFS Apprenticeship in Ecological Horticulture program. Many thanks to our community partners, Edible Monterey Bay and Slow Food Santa Cruz, for their support of this event.
Prior to the dinner, join us at 3 pm for a reception and tour of the gardens, fields, greenhouses and orchards of the 25-acre UCSC Farm. Founded in 1971, the Farm serves students, researchers and community members interested in learning about and improving sustainable farming and food systems. The UCSC Farm is located on the University of California Santa Cruz campus, and directions can be found at casfs.ucsc.edu.
If you prefer to purchase your tickets by mail, send a check for $125 per ticket made payable to UC Regents to: UCSC Farm, 1156 High Street, Santa Cruz, CA, 95064, attn: Benefit Dinner. Please include contact information.
For more information, call 831.459-3240 or email email@example.com.
The 45-year old Apprenticeship program is the premiere organic farmer and gardener training program in the country, with over 1,400 graduates now working across the U.S. and internationally as organic growers, educators, community garden organizers, researchers, and policymakers. The Apprenticeship is based at the UCSC Farm and Alan Chadwick Garden at UC Santa Cruz.
This special dinner will be prepared and served by students in the Apprenticeship program under the direction of a team of culinary experts who are alumni of the program, including Matthew Raiford (Executive Chef, Little St. Simons Island Resort), Amy Padilla (Feel Good Foods organic catering), and Fran Grayson (Ristorante Avanti and The Truck Stop), along with Heidi Schlecht (Feel Good Foods). The menu for the evening:
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
Arugula & Endive with Peaches, Chèvre and Toasted Almonds
Cherokee Tomato & Cucumber Salad with Balsamic Drizzle
Lavender and Lemon Ice
Chicken Grilled with Padron Peppers & CASFS Honey
Polenta & Ratatouille (vegetarian)
Quinoa Prima Vera (vegan)
Chadwick Garden Apple Tart with Sweet Caramel Ice Cream
Dinner will be accompanied by wine from Bonny Doon Vineyard and other fine vintners
Some featured items in the evening's Silent Auction include: 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; garden and orchard consultations by Farm & Garden managers Orin Martin and Christof Bernau.
Many thanks to our community partners, Edible Monterey Bay and Slow Food Santa Cruz.
UCSC Farm, University of California, Santa Cruz (View)
1156 High Street
Santa Cruz, CA 95064
|Kid Friendly: Yes!|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|