Sustain Supper October 24th, 2026
A Farm-to-Table Dinner at HGP's Santa Cruz Westside Organic Farm supporting our Program!
Sustain Supper October 24th, 2026
Come celebrate this year's abundant harvest and support the work of the Homeless Garden Project by taking part in a delicious farm-to-table dinner at our Natural Bridges Farm!
Rejoice in community, indulge in fresh flavors of fresh local produce and sustainably sourced proteins while listening to inspiring speakers. We'll have live music to accompany you as you sip on local unique beverages (such as Alta Coffee and Tea, Living Swell Kombucha, and wines from Santa Cruz Mountain Vineyard!) and join us on a farm tour and more!
We are happy to welcome back to the Farm the team of Matthew Beaudin as our keynote speaker and Chef Adam Young who will be masterminding our dinner! We are also very excited to share that Sugar Bakery will be crafting our dessert for the evening!
A published author, speaker, and advocate for resilient food systems, Matthew Beaudin believes sustainability isn't a trend, and hospitality isn't an industry. They're acts of respect. Every ingredient has a story. Every meal is an opportunity to leave a place better than you found it. He spent 11 years as the chef at the Monterey Bay Aquarium and continues to support its global conservation efforts as a Seafood Watch Blue Ribbon Task Force member and ambassador for their international programs.
Chef Adam's career began at 15 working his way up from the bottom in the culinary trenches. In 2005 Adam participated in a 2-year culinary program in Aptos, CA and has worked in many notable restaurants from Santa Cruz, San Luis Obispo, Monterey Bay Aquarium and current home in Los Angeles at the LA Zoo as an Area Chef to Southern Californian Zoo's, Aquariums and museums. Having quite a diverse background chef has run the gamut from high-end catering focused on working with local and traveling celebrity Chefs to executing dinners at exciting and often exotic locations. Most notably Chef Adam has participated in prestigious events across the United States to include Pebble Beach Food and Wine, Los Angeles Food and Wine and Baja California’s Valle Guadalupe Food and Wine to name a few.
Please see below to learn more about them. Both Matthew and Adam contributed to our Supper in 2019 when both were at the Monterey Bay Aquarium. Given their long ties to the Seafood Watch program and expertise, this dinner will feature sustainably grown and caught seafood. We will also feature options at every course to meet all dietary preferences including vegan options.
Menu:
Appetizers
Goat Cheese Apple Tartlet with Arugula Pesto (Vegetarian)
Eggplant Canape with Cashew Ricotta, Tomato Relish, Balsamic (Vegan, GF)
Smoked Trout Mousse with Cucumber, Za'atar Crunch (GF)
Salad
Fall Harvest Salad with Roasted Squash, Caramelized Onion, Candied Walnuts, Hearty Garden Greens, Cider Vinaigrette (Vegan,GF)
Entree
Thai Spiced Black Cod Curry with Roasted Pumpkin, Green Bean, Quince, Green Harissa, Red Coconut Curry, Forbidden Rice (GF, Tofu option for Vegan Set)
Dessert
Crafted by Sugar Bakery -- details to be announced soon!
To save on Eventbrite fees, you are welcome to visit our HGP Store either downtown (1338 Pacific Ave, Santa Cruz, CA 95060) or in Capitola (222 Esplanade, Capitola, CA 95010). We look forward to seeing you at the Farm!
SPONSORED BY:
Sandbar Solar
New Leaf Community Markets
Superior Foods
Kaiser Permanente
CCOF
Santa Cruz Mountain Vineyard
Living Swell Kombucha
Alta Organic Coffe & Tea
Interested in sponsorship? Please contact paulg@homelessgardenproject.org
Good to know
Highlights
- 3 hours 30 minutes
- all ages
- In person
- Free parking
Refund Policy
Location
Homeless Garden Project's Natural Bridges Farm
Shaffer Rd. and Delaware Ave.
Santa Cruz, CA 95060
How do you want to get there?
Agenda
About Our Keynote:
Chef Matthew Beaudin believes the best meals don't begin in a kitchen. They begin in the dirt, on fishing boats before sunrise, in refugee camps, college dining halls, mangrove forests, and around tables where strangers become neighbors. For more than two decades, Beaudin has traveled the world alongside fishermen, farmers, conservationists, scientists, and chefs, exploring how food can restore ecosystems, strengthen communities, and reconnect people with one another.
About Our Chef
Young grew up living on an apple orchard surrounded by sprawling strawberry fields in Watsonville, CA. Fall time rotten apple fights are still some of his most fond childhood memories. The time he spent in and around the produce basket of America would silently begin to shape his career, having access to the best and freshest produce in the world. Adam would soon learn in his budding career that Fresh local produce and product is a blessing that not all Chefs have access to and one he wanted to share with the world. Throughout his career he played an instrumental role in dynamic changes to food programs around sustainability and supporting local food providers to create culinary partners that produce dairy, eggs, cheese, small-batch meat, and working with local fisherman and farmer's. Being able to work directly with the farmers has greatly influenced his philosophy on food and the appreciation for the dedicated farmers that work every day to supply the best products.