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Fwd: Last Call: Farmer Cultivation Center Farm Dinner

From: Ann V S.
Sent on: Tuesday, August 13, 2013 11:39 AM
FYI, All!  This event is 100% plant-based (menu sounds delicious) so I wanted to let you all know about it, in case any of you want to attend.  All the details are in the message below, including contact info, so please don't respond to our list with questions.  I don't have any more information.  NOTE:  Less than 10 tickets left at this time!

Please contact Dave directly via email, if you have questions or want to purchase tickets.

Begin forwarded message:

From: "Dave Georgis" <[address removed]>
Subject: Last Call: Farmer Cultivation Center Farm Dinner
Reply-To: <[address removed]>

 

There are less than 10 tickets left, so if you would like to be registered for this Saturday’s Seed to Plate Farm Dinner fundraiser for the Farmer Cultivation Center, don’t hesitate!

 

___________________________________________________

Dear Friends

I would like to give you all the first opportunity to reserve seats at our Seed to Plate farm dinner on August 17. Juliette, a.k.a. Culinary Jules, will be collaborating with students from the Bauman College of Nutrition and Culinary Arts to prepare an amazing 7 course dinner featuring fresh vegetables from our farm. Come enjoy amazing food and beautiful views, music and company as we celebrate the bounty grown at the Farmer Cultivation Center in Niwot.

The meal will be totally free of gluten and animal products so that everyone can enjoy everything that we will offer. Here is a teaser:

 

1st Course ~ Ice Herb Tea Coolers & simple appetizers

2nd Course ~ Chilled Melon Soup: Profoundly delicious melon soup with a crisp refreshing flavor.

3rd Course ~ Freshly harvested salad greens with crispy Chickpea Triangles and a lemon and Cippolini onion vinaigrette.

4th Course ~ Carrot Soup topped with tangled collard greens braised in coconut oil

5th Course ~ Beet Carpaccio: roasted and thinly sliced golden and blood red beets with a onion marmalade

6th Course ~ Choose one from these two Entrée  choices:      

 Vegetable Stack: grilled vegetables with a savory cashew cheese

(eggplant, summer squash, peppers, roasted garlic) topped with a lemon pesto

or...

Collard Green Rolls with black rice in a vegetable-coconut broth

7th Course ~ Grilled peaches with an almond ricotta

 

You can reserve seats by just emailing me.

 

I hope to see you there.

 

Peace

Dave

 


Dave Georgis

Everybody Eats!

[address removed]

www.Everybody-Eats.org

[masked]

 



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