The San Juan Capistrano Ecology Center Community Table Dinner is Sunday October 18 2015.
This is the first in a dinner series that follow the cycle of seasons with two dinners per season.
Each dinner features a renowned chef, a sustainable farmer, and an amazing story.
The Ecology Center Presents a one-of-kind dining and educational experience to support a positive future!
The Fall 2015 Community Table Dinner presents Chef Rich Mead and Weiser Family Farms “Full Circle”:
a multicourse meal that follows the growing cycle at Alex Weiser’s biodiverse farm.
Through culinary storytelling the dinner will explore the role of heritage grains in the past, present, and future of agriculture, especially its ability to grow in drought conditions and to replenish nutrients in soil.
What happens if we grew grains for flavor instead of shelf life and convenience?
Bread Artisan Bakery and El Segundo Brewery will also be on hand to provide artisanal bread and craft beer.
Their contribution further illustrates the importance of California-grown heirloom grains to a healthy local economy.
This intimate farm-to-table experience is a unique opportunity to be one of the first to taste a specialized, heirloom variety of grains that Alex has cultivated for flavor and terroir.
Community Table Menu Sunday October 18 2015
Cob Oven Roast Butternut Squash and Beer Puree with Grilled Flat Bread
Vietnamese Style Pork Lettuce Wraps
Roast Root Vegetables with Red Wine Cured Sardines and Soft Cooked Eggs
Guajillo, Tomatillo and Beer Braised Heritage Pork with Pee Wee Potatoes and Braised Bermuda Onions
Slow Cooked Collard Greens, Black Eyed Peas and Caramelized Onions
Brioche Tehachapi Apple Bread Pudding in Mini Pumpkins
Wine courtesy of Sans Liege & craft beer courtesy of El Segundo Brewery
*Menu is subject to change at chef’s discretion and depending on seasonal availability.
**20% of all proceeds from the dinner will be donated to the Heritage Grain Project.
The complete cycle of all four seasons will be documented in an inspirational book that features ingredients from the meal and complete background and stories about how those ingredients were grown, raised, and harvested.
All 8 talented chefs will share their recipes – from appetizers to main courses – to help us bring the philosophy of farm-to-table into our everyday.
The book will be available for purchase next fall and is exclusively available for pre-order to Community Table guests.
