Deeply Rooted | A Feast of Organic Proportions
Thursday, March 6, 2014 from 11:30 AM to 1:30 PM (PST)
Organic Farming Research Foundation invites you to attend
17th Annual Luncheon at
Expo West Conference
Thursday, March 6, 2014 | 11:30 am - 1:30 pm
Anaheim Convention Center
Join OFRF and network with the movers and shakers of the natural and organic industry. Enjoy a seasonal organic feast created by guest chef Chris Blobaum.
Chef Blobaum graduated from the Culinary Institute of America, Hyde Park, New York, in 1979. He is a member of the Chef’s Collaborative, Slowfood and other associations that stress the importance of sustainable ingredients, organic means and the value of the cook’s relationship to the farmer.
Chef Chris Blobaum
Our Chef will be Chris Blobaum, who will bring his extraordinary talent to fruition with a menu that mixes up timeless classic organic selections with new and innovative culinary creations of today’s organic meals.
Dr. Frank Kutka
We are thrilled to welcome our keynote speaker Dr. Frank Kutka, an OFRF research grant recipient, who will be giving his presentation: Organic Ready Corn: Turning the Tables on Transgenics.
Garden Herb Wine Spritzers
Root Vegetable Juice Shots
Artisan Root Beer
Local Organic Beer
Local Organic Wines
Bacon Wrapped Dates with Big Woods Blue Cheese
Crostini with Beet Tartare and Goat Cheese
Deviled Local Eggs
Spring Vegetable Crudités
Lemon Walnut Hummus with (Cadia/Venus) Eight Grain Flatbread
Root Vegetable Chips
French Breakfast Radishes with Sweet Butter and Sel Gris
Curried Coconut Carrot Soup (Vegan)
Chilled Asparagus Salad with Sherry Vinaigrette, Mimosa
Farro Spring Salad
Tuscan Kale and Pecan Salad with Dried Cranberries and Sherry Vinaigrette
Spring Garden Greens and Herb Salad with Meyer Lemon Vinaigrette
Roasted Beet and Endive Salad with Candied Walnuts
Warm Focaccia with Meyer Lemons drizzled with Olive Oil
Roast Chicken with Lemon, Sage and Mushrooms
Tofu Grilled with Lemon and Sesame
Dried Fruit-Stuffed Pork Tenderloin with Bacon-Sherry Vinaigrette
Roasted Spring Carrots with Cumin and Lime
Root Vegetable Gratin with Straus Cream
Sea Salt and Olive Oil Roasted Fingerling Potatoes
Seascape Strawberry Pie with Rose Geranium Whipped Cream
Caramel Chocolate Mousse
Carrot Cake with Candied Walnuts (vegan)
Organic Coffee, Teas and Herbal Teas
Rachel Goodman: firstname.lastname@example.org
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