Mini tacos, crostini, pork crepinettes and more — made with Cal Poly Pomona-grown produce and livestock and prepared by local chefs — will be on the menu at the College of Agriculture’s 2nd Annual Spring Harvest Dinner.
The dinner, which will be held on Saturday, April 9, will also feature California wines.
“The Spring Harvest dinner is an opportunity to showcase the best of what Southern California has to offer in farming and cooking,” says Mary Holz-Clause, dean of Cal Poly Pomona’s College of Agriculture. “We invite the Southern California community to discover the bounty that is grown here and the culinary talent in this region.”
This year’s dinner will feature three executive chefs who are among the Inland Valley’s best: 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.
In addition, Hahn Family Wines of Monterey County and Joseph Filippi Winery of Rancho Cucamonga are donating vintages for the occasion. Winemakers Greg Freeman and Kristina Filippi of Hahn and Filippi wines, respectively, will offer insights into the wines that were selected and paired with the dishes on the evening’s menu.
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.
The event will take place at the AGRIscapes Center, next to the Cal Poly Pomona Farm Store.
Tickets are $125 per person, adults 21 and older only. Seating is limited. To buy tickets or for more information, visit http://www.springharvest.cpp.edu.
A portion of the dinner proceeds will benefit the AGRIscapes Children’s Garden Outreach Program at Cal Poly Pomona.
Who: Cal Poly Pomona College of Agriculture
What: The 2nd Annual Spring Harvest Farm 2 Table Dinner
When: 4 to 7 p.m.
Saturday, April 9
Where: AGRIscapes Center at Cal Poly Pomona
4102 S. University Drive
Tickets: $125 per person
- Crostini with balsamic strawberries and ricotta
- Broccoli and cheddar-stuffed potato skins with avocado cream
- Radish mini-tacos
- Sunflower seed fritter
- Spring microgreens shaved root salad with strawberries and white balsamic agave vinaigrette
- Main dishes (served plated)
- Cal Poly Pomona Farm Hog Crepinette
- Farmhouse Shelton Chicken Tikka Pot Pie
- Angus flank steak roulade with mushroom toma tapenade
- Side dishes (served farm style)
- Creamy polenta
- Medley of Cal Poly Pomona seasonal farm-fresh vegetables
- Cal Poly Pomona saffron potatoes
- Pistachio cake with basil cream and strawberry jam