Farmhouse Field-to-Fork Dinner | Benefiting Weiser Family Farms
Monday, June 12th @ 6:00 pm - 9:00 pm$135
Farmhouse Owner and Executive Chef, Rich Mead, is known for his support of local and sustainable farms and is excited to celebrate his years of friendship with Alex of Weiser Family Farms with a special field-to-fork dinner experience.
The evening will begin with signature cocktails, beer, wine and appetizers. A dinner buffet will offer stations featuring fruits and vegetable dishes, an heirloom pig from Weiser Family Farms, Salmon from Superior Seafood, as well as grains from the Tehachapi Heritage Grain Project. Farmhouse’s pastry chef will prepare an array of desserts; cocktails, beers and wines will be served.
Mike Puglisi of Electric City Butcher will be in attendance for the evening, along with Laurie and Jonathan Porter of Smog City Brewing Company, Robin and Brian Christenson of the Blinking Owl Distillery, Chef Paul Buchanan of Primal Alchemy, Paddy Glennon of Superior Seafood and many other big names in the SoCal culinary circle.
Event proceeds will be used to buy new farming equipment to help the boutique family farm compete with big industrial growers and help keep Farmhouse supplied with the freshest produce available for years to come.
Dinner fee is $135 per person, tax and gratuity included. Space is limited. To make your reservation, call (949) 640-1415.
*The evening’s menu will be finalized closer to the date based on the freshest produce available.