Skip to main content

Happy Birthday, Edible Monterey Bay!

Guess who's turning one?!? Edible Monterey Bay that's who.

And, in typical Edible-style, they are celebrating with a lavish Farm-to-Table Wine Dinner at Live Earth Farm on Saturday, October 13th. Click here to read the event preview.

A few things to note...

The anniversary party takes place at Live Earth Farm, a small family farm nestled in the foothills of the Santa Cruz Mountains near Watsonville, and kicks off with a tour by Tom Broz. Tom and his family founded the farm that also houses the nonprofit Live Earth Discovery Program, a program that provides local school children with hands-on education about organic and sustainable food systems.

After the tour, guests will enjoy a reception featuring delicious local wines. I don't know the full line-up, but I do know that Heller Estate Organic Vineyards will be pouring. And for those who aren't imbibing, 3 of a Kind will be serving up their sparkling, seasonal libations.

Brad Briske, who is currently running the charcuterie program at Casanova restaurant in Carmel, will be preparing an all-organic and local five-course dinner. I haven't seen the menu yet, but I can only imagine the deliciousness we'll be enjoying. Also involved in the dinner prep will be Food What?!, Lightfoot Industries, Pie Ranch and the Santa Cruz Regional Occupational Program.

Lastly, the 2012 Local Heroes Awards will be presented followed by a kick off the vote for the 2013 Local Heroes.

The $75 ticket price is all-inclusive, covering dinner, wines from local vineyards, tax and tip. As seating is limited, Edible Monterey Bay encourages you to purchase your tickets soon. You don't want to miss out. Click here and scroll to the bottom of the post to buy tickets. I just found out that I get to go cover it. So, I hope to see you there!

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P