Menu Revealed for 2014 Farm-to-Fork Gala Dinner on Tower Bridge
The second-annual Farm-to-Fork Gala Dinner on Tower Bridge is just a few weeks away, and on Tuesday, Sept. 2, chefs unveiled the first look at the food to be served to more than 700 people at the sold-out dinner on Sept. 28.
Showcasing a vast swath of the bounty from the Sacramento region, the food hits every aspect of farm-to-fork dining — from fruits, vegetables and other produce to the proteins that are also an integral part of what makes Sacramento America’s Farm-to-Fork Capital.
The five-course menu will be served family-style.
Diners will start with salumi, paté and cheese.
The first course is an heirloom bean salad with shelling beans, okra, heirloom cherry tomatoes, mint, red pepper cheese and organic olive oil.
The second course is mesquite grilled quail with grapes, wild rice and pork belly.
Smoked trout with blanched fingerling potatoes, fennel, arugula and herb vinaigrette is the third course.
The fourth course is braised lamb shanks with Track 7 Hoppy Palm Pale Ale, indigo rose, graffiti eggplant, vegetable flower honey and sage.
The fifth course is dessert and is a variety of selections provided by regional culinary artists.