Spring Harvest ~ Farm 2 Table
Three local chefs will bring a “simply farm fresh” theme to the 2nd Annual Spring Harvest Farm 2 Table Dinner on April 9 at Cal Poly Pomona.
The three executive chefs are Christopher Gendreau of Chase’s in La Verne; Travis Flood of Pappas Artisanal in La Verne; and Antoine Howard of Twisted Sage Café in San Dimas.
The Spring Harvest dinner was started in 2015 as a celebration of agriculture, featuring local chefs cooking foods grown locally, including some raised by agriculture students at Cal Poly Pomona using sustainable practices.
This year's dinner offers a unique partnership featuring three of the valley's best chefs each bringing their own inspiration to the meal. The dinner will feature three entrees including Cal Poly Pomona-raised pork, locally sourced prime beef, and free-range chicken from Shelton's Poultry. Appetizers and side dishes will feature student-grown produce and fruit from Cal Poly Pomona's farm. In addition, Hahn Family Wines of Monterey County and Joseph Filippi Winery of Rancho Cucamonga are donating vintages for the occasion. Hahn winemaker Greg Freeman will offer insights into how the wines were paired with the dishes.
The Spring Harvest dinner also will feature the presentation of the Jim Hicks Agricultural Achievement Award to an individual for his or her accomplishments in the agricultural industry.
A portion of the dinner proceeds will benefit the AGRIscapes Children's Garden Outreach Program.
When: Saturday, April 9, 2016
Time: 4 to 7 p.m.
Where: AGRIscapes Center (next to the Farm Store). Click here for driving directions.
Tickets: $125 (plus online processing fees)
Or visit our Eventbrite registration page.
Contact: Mary Romo, event coordinator, email@example.com.
Former Cal Poly Pomona student Christopher Gendreau
is the executive chef of Chase's in Old Town La Verne, a restaurant that he opened along with Susan Wickmanin 2012. The restaurant is known for its outdoor, wood-fired grill, a concept that was refined and perfected over 20 years in Gendreau's backyard
is the executive chef of Pappas Artisanal in La Verne. He is a native Southern Californian who trained at the California Culinary Academy in San Francisco, where he graduated with honors; he has spent more than 20 years in the industry and is an ardent proponent of organic and sustainable ingredients and believes that the seasons should determine a restaurant's menu.
is the executive chef of Twisted Sage Café in San Dimas. He an honors graduate of Le Cordon Bleu and has worked for the past five years at Twisted Sage, which is known for its easy-going, casual atmosphere, quick service, and dedication to green practices.
After earning his bachelor's degree in microbiology and chemistry at Stephen F. Austin State University, Greg Freeman
embarked on a variety of careers, including a stint in a nuclear chemistry lab, bartending, commercial fishing in Alaska and as part of a traveling African band. He joined Hahn Winery in 2003 as a lab technician and has since been promoted to winemaker. Some days he can be heard playing bagpipes in the vineyards.
worked as a wine steward and assistant manager in the tasting room at the Joseph Filippi Winery while a student at Cal Poly Pomona. It was that experience which sparked her interest in wine and how it is paired with food. After graduation, she enrolled in the Le Cordon Bleu culinary school. Later, she worked at Le Bellissimo restaurant in Rancho Cucamonga and the Mission Inn Restaurant, Kelly's Spa, and Duane's restaurant in downtown Riverside. She returned to the Filippi winery in 2008 to become part of the winemaking team and has been there ever since.