Event

Grub Party - Sustainable Ballard Fundraiser

Join Anna Lappe for a mixer and intimate discussion of healthy food for urban folk. Anna will share stories of healthy food movements around the country, and some of Seattle's local food experts will be on hand to talk about our own food programs and organizations. We will also feature food samples from Anna's new book (with Bryant Terry): Grub; Ideas for an Urban Organic Kitchen. (www.eatgrub.org)
Limit: 50 guests.
Drinks and additional food may be purchased from the BalMar.
Proceeds benefit Sustainable Ballard's educational programs and events.
Sustainable Ballard seeks to empower local citizens to become leaders in collective community self-reliance and autonomy.

Menu:
Spiced St. Jude Albacore Tartar Tostone w/ Tender Spinach & Crispy Leeks - chef Danielle Custer, TASTE Bon Appetit @ SAM
Quillisascut Goat Cheese Gougere w/ Rhubarb Compote & Lavendar-Vanilla Dust - chef Danielle Custer, TASTE Bon Appetit @ SAM
Moonshadow Farm Duck Egg Frittata w/ Shallots & Nettles - chef Jennifer McIlvaine, Bruscettina
Spicy Smoked and Seared Skagit River Farms Beef Tenderloin, Thai Chili-Blood Orange Sabayon, Chioggia Beet Mignonette - chef Andrew Ingram, BalMar
Green Cabbage Salad w/ Lime Cilantro Vinaigrette - chef Birgitte Antonson, PCC Cooks
Rosemary-Butter Biscuits & Pickled Carrots - chef Birgitte Antonson, PCC Cooks

This event will be followed by a public presentation by Anna and discussion with our local experts about healthy, sustainable food choices.