18th Annual
Organic Harvest Benefit

~Menu~

Vegetarian and vegan menu variations offered for all courses

Passed Hors d'oeuvres

John Mitchell – Coordinating Chef
Assorted Oven Baked Flatbreads with Seasonal Fruits and Local Cheese:
Apples, Walnuts and Cowgirl Creamery Cheese
Figs, Thyme, and Nicasio Valley Cheese
Grapes, Marjoram and Balsamic Syrup

Corn Fritters with Chipotle Remoulade

Parke Ulrich – Waterbar
Radish Toasts with Organic Butter and Sea Salt
 Lettuce Cups with Pickled Nectarines
Tombo Tuna Gougeres with Arugula

Paul Bertolli – Fra Mani
Assorted Salumi with Della Fattoria Bread

Rebecca King – Garden Variety Cheese
Farmstead Sheep Cheese

Sue Conley / Peggy Smith - Cowgirl Creamery Cheese
Assorted Aged Cheeses

1st  Course
Charles Phan – The Slanted Door Restaurant
Braised California Abalone
with Mushroom

2nd  Course
Charlie Ayers – Calafia Restaurant
Marinated Beets & Heirloom Tomatoes
 Yogurt Pistachio Sauce, Beet Micro Greens

3rd  Course
Mark Dommen – One Market Restaurant
 Salmon Creek Ranch Goat
Chops, Belly, Sausage, Ravioli
Piperade, Chick Pea Puree, Ras al Hanout

4th  Course
Patti  Dellamonica-Bauler - One Market Restaurant
Frog Hollow William Pear Sorbet
Concord Grape Consommé, Grapes,
and Almond Tuile

Click here to register.
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Presented by Whole Foods Market

OFRF gratefully acknowledges our event partners
for making this gathering possible and for supporting
organic farming research and education.