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Benefit Dinner for Shalefield Organic Gardens
Mon, 1 May 2017, 6:00 PM – 10:30 PM PDT
Renowned locavore chef David Gunawan and his team at Farmer’s Apprentice are pitching in to help a nearby farm and supplier to the farm-to-table restaurant, Shalefield Organic Gardens, raise the funds to rebuild damages incurred from the February blizzard by hosting a benefit dinner on Monday, May 1.
Farmer's Apprentice will donate 75 per cent of the proceeds from the evening — which features seatings at 6 p.m. and 8:30 p.m. and a menu comprising ingredients sourced primarily from Shalefield — to farm owners Brian Patterson and Yolanda Versterre as they work to get things growing for the 2017 summer season and beyond.
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SHALEFIELD FUNDRAISER MENU
Monday, May 1
Sorrel Gazpacho, Frozen Sorrel, Yogurt
Asparagus, Pine Hollandaise
Slaw of Kohlrabi, Smoked Cod, Lemon, Tarragon
Red Fife and Einkorn Sourdough, Caramelized Onion Butter
Halibut, Endive, Lemongrass, Mussel Broth
Shiitake Mushrooms, Dandelion, Canadian Quinoa
Rhubarb, Elderflower, Yogurt
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Tickets are $99 per person plus tax, gratuity and ticketing fees. Tickets include a multi-course menu and wine and beverage pairings. As Farmer’s Apprentice prides itself on placing a premium on the availability and seasonality of all ingredients, the dinner menu is subject to change.
All sales are final.