Want to eat bites from the world's most sustainable restaurant while watching a movie about sustainability? Farm-to-Fork's upcoming dinner party will give you the chance to do just that.
San Francisco-based Farm-To-Fork connects food lovers and sustainability advocates over a shared meal, while showcasing food and drink from the Bay Area's premiere farm-to-table chefs, restaurants, and food producers. Each event is centered around a meal and film screening; Farm-to-Fork produces a mini-documentary telling the story behind the chefs and local food producers that are being featured at that specific event. Past events have included meals and film-screenings on the traditional Roman cuisine of Chef Mattia Marcelli and the Native American-inspired cuisine of Chef Caesare Assad.
Scheduled for Sunday, October 30th, Farm-to-Fork's upcoming party is slightly different than the seated dinners they've hosted in the past. Guests can expect a more casual party vibe (and a lowered ticket price at $60 each), with demonstrations by local chefs and farmers and pass bites. The highbrow menu includes a TomKat Ranch sirloin tartare and a pomegranate and chia shooter from Chef Tu David Phu, a Stemple Creek Ranch specialty brisket burger from WesBurger 'N' More, and a surprise dish from Chef Chris Kiyuna of The Perennial. All the beef-centric dishes will be made with grass fed beef provided by Stemple Creek Ranch, True Grass Farm, and TomKat Ranch. Drink options include blood orange Tom Collins with Griffo Distillery Gin, cider from Far West Cider Co., and beer from Pine Street Brewery.
In addition to great food and drink, Farm-to-Fork will provide no shortage of entertainment, with an interactive video kiosk displaying an aerial tour of Stemple Creek Ranch in Tomales, a fun motion tracking display using the Microsoft Kinect, live music by Moonshine Jelly, and a screening of Farm-To-Fork SF's latest short film. Made in partnership with Stemple Creek Ranch and True Grass Farm in Valley Ford, the film explores sustainable beef and carbon ranching—practices include no-till farming with perennials, restoring degraded watersheds, and enriching soil carbon among others—designed to reduce greenhouse gas emissions in order to fight climate change. A portion of the proceeds from this event will be donated to The Perennial Farming Initiative, a nonprofit organization dedicated to combating climate change from a culinary perspective.
// Sunday, Oct. 30, 3-7pm, at The Village, 969 Market Street (SoMa), farmtoforkperennial.eventbrite.com
