 Since our first dinner in October 2010, Dinner on the Farm has been a staple event. It is a chance to spend a special evening at the Farm on Putah Creek, taking in the sunset and the beautiful landscape, enjoying a meal made with the best of what our region has to offer: fresh seasonal ingredients prepared by the regions' most respected chefs. 2015 is no exception and we continue to be surprised by the interesting and delicious food on the menu. Our long-time friend and supporter, Michael Tuohy, has prepared a menu that not only takes advantage of the season, but of the setting as well. You can get a preview here: Menu. If you have had Michael's creations, whether at The Grange, or LowBrau/Block Butcher Bar, or at the many local events that he has donated his services to, you know his talents and creativity. You know he is one of the best in the country at taking our amazing products from local farms and elevating them to the next level. As a respected leader in Sacramento's Farm-to-Fork activities, he has been tasked with leading the Legends culinary team to create all of the food offerings at the new downtown Entertainment and Sports Complex, home of the Sacramento Kings. And the exciting part is that 90% of the food is going to come from within 150 miles of Sacramento. Charcuterie (/ˌSHärˈko͞odərē/) is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.
There is an art and science to charcuterie and Francios Vecchio has mastered both. This world-renowned Charcutier, Salumiere and Wurstmeister, will join us with fresh made charcuterie made in the old world style with meat from Yolo County. We are thrilled to have Francios join us and make himself available to share with you his perspective on food and his experience with old-world techniques he uses in food preparation and preservation.
Sierra Nevada Brewing and Ruhstaller will join us with their seasonal brews and the wine will be supplied by Muddy Boots Winery out of Clarksburg. We love the story of Muddy Boots Winery because it is a great example of how the local 'farm to fork' movement is creating new opportunities to people to follow their passions and return home, to the land that shaped them as people. Read their story here.
Tickets are still available for Summer Dinner on the Farm, June 27, 2015 and can be purchased here. We hope you will join us for this very special evening.
With gratitude,
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