If you attend the organic Farm-to-Fork benefit dinner for UC Santa Cruz’s farm apprentice program, you will simultaneously enjoy yourself and support a great cause.
The gourmet dinner takes place on Sunday September 11 at the UCSC Farm (located on campus at 1156 High St.) and celebrates the work of the Center for Agroecology and Sustainable Food Systems (CASFS). All proceeds will support scholarships for participants in the CASFS Apprenticeship training of new organic farmers and gardeners – officially the Apprenticeship in Ecological Horticulture program. Tickets cost $125; purchase online. For more information, call (831) 459-3240 or email email@example.com. Guests are invited to bring their own plate for the main course. For directions to parking, click here — allow at least 20 minutes to park and walk or catch a free shuttle to the Farm.
The Farm-to-Fork event begins at 3pm with a Farm tour and silent auction. The first course of dinner will be served at 4pm. The meal will have five courses, all created with organic ingredients from the UCSC Farm & Garden and other local farms and ranches. Attendees get to pick their entrée from a choice of grass-fed Fogline Farm pork or chicken, and all courses will include full vegetarian options – see menu below. A variety of organic wines will accompany the dinner. Dinner will be prepared and served by students in the Apprenticeship program under the direction of Chef Matthew Raiford, a member of this year’s Apprenticeship class. Most recently, Chef Raiford was the Executive Chef for Haute Catering in Washington D.C., the premier catering company for the U.S. House of Representatives, Canadian Embassy, Pentagon Conference Center and the National Archive.
The internationally known Apprenticeship Program at UC Santa Cruz has trained over 1,400 organic farmers and gardeners during the last 40 years. Many have started their own training and apprenticeship programs on farms and at urban agriculture projects, a great example of paying it forward. The program draws more than 50 percent women each year at a time when fewer than 15 percent of U.S. farm operators are women.
CASFS manages the 2-acre Alan Chadwick Garden and the 25-acre Farm at UCSC, which are both open to the public. Both sites are managed using organic production methods and serve as research, teaching, and training facilities for students, staff, and faculty. CASFS is committed to increasing ecological sustainability and social justice in the food and agriculture system.
First Course: Roasted Red Kabocha Squash with Aged Parmesan
Second Course: Quick Pickled Salad
Entrée: Pick one: Roasted Pig or Herb Stuffed Smoked Chicken or Vegetable Strudel with Oaxaca Pepper Sauce, all served with Tongue of Fire Succotash and Garlic Parsnips
Cheese Course: Artisanal Cheeses with Farm Fruit
Dessert: Apple Tarte Tatin with Sweet Corn Ice Cream
Beverages included: Organic & Fair-trade Coffee and Teas, and Wine
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