Taste the Local Flavors of Fall and Support Local, Sustainable FoodsFood & Drink A portion of proceeds from dinner at Farmer & Seahorse go to support the Berry Good Food Foundation
Did you know that the San Diego area has access to more family farms that any other area in the state?
Michelle Lerach wants you to know, which is why she started the Berry Good Food Foundation to promote local, sustainably produced food.
To help fulfill their mission, the foundation partners with local chefs and restaurants to produce events that showcase the best of local foods…and to have a great time!
Their next dinner partnering is with a restaurant that regularly utilizes local ingredients to the fullest – Farmer & the Seahorse.
Chef Jason Gethin will prepare four delicious courses that embrace the flavors of fall, sourcing from the organic gardens at sister properties Green Acre Campus Pointe and Green Acre Nautilus.
Additional ingredients will be sourced by Jack Ford of Taj Farms.
Here’s what’s on the menu!
- Fennel onion cured pork belly, caramelized pumpkin, sorrel, and wilted dandelion greens
- Turkey roulade, green curry pancetta, parsnips, coconut air, and fried rice
- Fire roasted pork shoulder, California red polenta, braised collard greens, pork jus
- Butternut squash flan with passion fruit gel
Tickets are $95 per person, and beverages will be paired with each course.
A portion of the proceeds go to the Berry Good Food Foundation, to help create the healthy, integrated food system the San Diego area deserves!
See you there!