Event: Dirt to Dining

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Dirt to DiningIf eating is an agricultural act, as Wendell Berry so famously said, then what better way to celebrate the connection between food and farming than at Dirt to Dining?

Jesse Cool, the down-to-earth owner-cook (don’t call her a chef!) of Menlo Park’s Flea Street Cafe is hosting this benefit for the Ecological Farming Association right in her own backyard–which just happens to be a bountiful edible garden on the edge of the Stanford campus.

Cool, well known for her longtime dedication to seasonal, locally-sourced and sustainable cuisine, is opening up her address book, too. On hand to nosh and chat will be dozens of organic farmers and winemakers, including those from Full Belly Farm, Frog’s Leap Winery, Green Gulch Farm, Live Earth Farm, Swanton Berry Farm, Robert Sinskey Vineyards, Frey Vineyards, and more.

And of course, going along with the garden tours will be plenty of delectable food and wine. That fava-bean canapé? Probably made from beans grown by the guy sipping sauvignon blanc right next you. Never seen a fava bean in its natural habitat? It’s over there, hanging on vines right next to the carrots. Dining doesn’t get any dirtier than that.

Dirt to Dining: A Day in Jesse Cool’s Kitchen Garden
Sunday, June 7, 2009
2pm-5pm
2150 Amhearst Street
Palo Alto, CA
Tickets: $75

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Category: bay area, Bay Area Bites Food + Drink, chefs, events, farmers and farms, gardening and urban farming, sustainability, environment, climate change, wine

About the Author ()

Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. Last year, she worked as an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and worked as a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. She has lived in San Francisco for nearly 20 years, interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan.