A FARM-TO-FORK SEASONAL DINNER!

Thursday, March 15th

6:00 - 8:30pm

True Food Kitchen in Newport Beach

Hosted by Farm Fresh To You

Throughout the meal, you'll hear from Chef Tony Vera and farmer Thaddeus — the people who have grown and crafted the delicious food you will be eating. They will share stories about their inspiration behind making this meal, their passion for sustainable and organic practices and the use of local ingredients.

6:00 - 7:00 pm Reception with Appetizers and wine pairings

7:00 - 8:30 pm Dinner & Dessert, with wine pairings and talks from Farmer and Chef

Menu

Appetizers

Hummus with Greek Salad and Feta

served with farmers market crudité vegetables

Spring Toast

onion spread, grilled Portabella mushrooms, asparagus, squash, bell peppers

Spring Minestrone and Chicken Sausage Soup

Starters

Family-Style Tuscan Kale Salad

lemon, parmesan, bread crumbs

Main Course

Lasagna Bolognese

fennel chicken sausage, mushroom, spinach, lemon ricotta

Grilled Salmon

smoked onion farro, arugula and beet salad, cilantro pumpkin seed pesto

Ancient Grains

miso glazed sweet potatoes, charred onions, snow peas, grilled Portobello, avocado, hemp seeds

Chimichurri Chicken

grilled broccoli and carrots

Dessert

Blood Orange Granita

Chia Seed Pudding

THIS DINNER BENEFITS THE ORANGE COUNTY FOOD BANK

FROM OUR FARM TO YOUR FORK

Thaddeus Barsotti

Farmer, Capay Organic

Thaddeus Barsotti, along with his brothers, Noah Barnes and Freeman Barsotti, have made it their mission to transform agriculture in America by connecting local farms and communities in a method that is environmentally and economically stable. They are continuing the food revolution that was started by their parents in 1976 with 20 acres of star thistle and a dream. They are dedicated to growing organic produce with great taste and connecting people with the land that grows their food.

Tony Vera

Executive Chef, True Food Kitchen

A Southern Californian native, True Food Kitchen Executive Chef Tony Vera began his culinary adventures in a modest way. Starting as a dishwasher for University of Redlands, he quickly moved up the ranks as line cook, before working his way through many kitchen positions. He then graduated from the Art Institute with a Culinary Science degree

Chef Vera came to true food after working for Cheesecake Factory because he loves the culture of the company and enjoys promoting sustainability, and a clean lifestyle which he believes starts with the food we use to nourish our bodies. When he’s not at True, you can find him canoeing, practicing his archery or wine tasting.