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To Your Health
The 2018 Farm to Table Dinner included a signature cocktail, and beer and wine from Cal Poly Pomona's own Innovation Brew Works and Horsehill Vineyards, respectively. Wine from South Coast Winery, a partner in Horsehill Vineyards, also was served.
California deviled eggs with avocado and cilantro, topped with Serrano chili and bacon were one of the hors d'oeuvres at the 2018 Huntley College of Agriculture Farm to Table Dinner at Cal Poly Pomona.
Spadra Sushini Rolls were one of the appetizers at the 2018 Farm to Table Dinner. They consisted of zucchini, goat cheese, and sundried tomatoes with balsamic reduction.
Guests listen to emcee Professor Valerie Mellano, chair of the plant science department, at the 2018 Farm to Table Dinner.
The main course for the 2018 Farm to Table Dinner included lamb meatballs with harissa-Infused mint pesto and za'atar-flavored yogurt; ten-herb chorizo over black bean mole with cumin crème fraiche; and whey-poached chicken breast with succotash and tarragon hollandaise sauce.
A highlight of the Farm to Table dinner is the students who speak and share how their experience at the Huntley College of Agriculture has changed their lives. Here are the five speakers from 2018: from left to right, Mayra Chan, Christine Eskander, Ashley Kim, Gabrielle Ramirez, and Joseph Wolf.
Dessert is Served
Dessert at the 2018 dinner was avocado cake topped with Cal Poly Pomona strawberry snow and macadamia nut crumble.
Agricultural Achievement Award
The Huntley College of Agriculture presents the Jim Hicks Agricultural Achievement Award at the dinner. The award is named after Jim Hicks, a businessman and longtime supporter of agricultural education who was its first recipient in 2015. Rose Epperson, second from left, was the 2018 recipient. Here she poses with Provost Sylvia Alva, Jim Hicks, and Interim Dean Lisa Kessler.
The Huntley College of Agriculture's 5th Annual Farm to Table Spring Harvest Dinner is scheduled for Saturday, April 27, 2019.
Started in 2015, the annual event is the college's celebration of agriculture and food. It features local chefs cooking foods grown locally, including some raised by agriculture students at Cal Poly Pomona using sustainable practices.
This Year's Chefs & Food Experts
Former Cal Poly Pomona student Christopher Gendreau is the executive chef of Chase’s in Old Town La Verne, a restaurant that he opened with Susan Wickman in 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.
Arthur Siler is the executive chef of Pappas Artisanal Grill in La Verne. He has more than 20 years of experience as a chef and is known for his creativity and ingenuity in his dishes, which frequently feature local, seasonal ingredients that he hand picks.
A native of Long Island, New York, Tonya Tardd inherited the gift of seeding, harvesting, cooking and eating from her parents. She attended Johnson and Wales University Culinary Arts and Business Program and embraces the simplicity of food and the combination of clean ingredients to create flavorful dishes. She works for the Cal Poly Pomona Foundation Inc. Dining Services.
Margie Ferree Jones is a professor at The Collins College of Hospitality Management at Cal Poly Pomona. She also is a certified sommelier and wine educator. Jones has served as a wine judge at several international wine competitions and is a board member of the Society of Wine Educators (SWE). She is involved in a number of other wine-related organizations and formerly worked as a manager in food and beverage with Four Seasons Hotels & Resorts.
Eric Bassett is the brewery manager at Innovation Brew Works, the Cal Poly Pomona Foundation Inc.'s brewery. In addition, he is an instructor at Cal Poly Pomona and a 2016 alumnus. His creative skills in producing award-winning beers include a variety of agricultural crops grown here on campus.
Cocktail Hour in AGRIscapes
Herb & Frua Citrus-Infused Signature Vodka Cocktail
2016 Horsehill Vineyards Zinfandel Rosé
2016 Horsehill Vineyards Zinfandel
Innovation Brew Works American Farmhouse Ale
Cal Poly Root “Cigar”: farm-grown mashed roots with a beef and multi-herb dipping sauce
Smoked Chicken Crostini: a savory berry jam with dark meat and crunchy toast
Tomato and fresh Bocconcini skewers with basil pesto
Spadra Farm Spring Salad Mix: strawberry, watermelon radish, asparagus and romaine lettuce with vinaigrette – strawberry white balsamic basil seed dressing paired with Collins Cream Ale with vanilla and strawberry
Hamachi Crudo with lemon, grapefruit, micro chervil and avocado
paired with Michael David Sauvignon Blanc
Beef Flank Zourguignon (Bourguignon): smoked, braised, and grilled flank steak in Horsehill Vineyard Zinfandel with root mash and wood-grilled rainbow carrots paired with Michael David Freakshow Zinfandel
Strawberry slab cake with avocado-candied pistachio ice cream topped with butter crumble
Served with Coffee
The dinner also features the presentation of the Jim Hicks Agricultural Achievement Award to an individual for his or her accomplishments in the agricultural industry. The award is named after Jim Hicks, a longtime supporter of agricultural education and the inaugural recipient of the award.
This year's honoree is Susan Kellogg-Bell, a great-great-granddaughter of W.K. Kellogg and a longtime fashion industry executive and consultant. For more about Kellogg-Bell, read here.
A portion of the dinner proceeds will go toward hands-on, educational opportunities for students in the Huntley College of Agriculture.