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Cabrillo College Culinary Arts students present Farm to Fork Dinner

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On Friday March 7, 2014, delight in a farm dinner created, executed and served by the Cabrillo College Culinary Arts advanced class under the guidance of instructor Beverlie Terra. Mingle with the owners of Silver Mountain Vineyard, Fiesta Farm and Belle Farms, makers of superb olive oil.

Reception takes place at 6 p.m. and is followed by dinner at 6:30.

Cost of $65 per person includes Silver Mountain award-winning wines, passed hors d’oeuvres, dinner, and a meet-and-greet opportunity with the farmers and the winemaker.

March 7 Farm to Fork menu

Reception

Deviled eggs topped with crispy pork belly and smoked paprika aioli
Caramelized onion and goat cheese tartlets
Prawn skewers poached in olive oil
Grilled barbecue tofu

Starter

Beef marrow bones with Chimichurri

First Course

Bacon wrapped barbecue prawns with Silver Mountain Vineyards 2011 Chardonnay, Tondré's Grapefield, Santa Lucia Highlands

Second Course

Chilled fennel soup with Dungeness crab
Silver Mountain Vineyards 2012 Rosé of Pinot Noir, Santa Lucia Highlands

Third Course

Lavender brined pork roast
Apple beet puree and roasted Brussels sprouts with Silver Mountain Vineyards 2009 Spencer's Choice Pinot Noir, Santa Cruz Mountains

Dessert

Lemon olive oil cake with grapefruit curd, raspberry olive oil gelato and shortbread cookie
Silver Mountain Vineyards 2006 Alloy, Central Coast

Vegetarian items available upon request.

Cabrillo College Sesnon House

6500 Soquel Dr.

Aptos

Reservations 831.479.6524 or online

By June Smith

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