With 40 food and beverage partners from across San Diego County, animal encounters throughout the evening, and a zero-waste event goal, Farm to Bay is our biggest fundraiser of the year. But don’t take our word for it, we found this beautifully-crafted blog from Baby Bird’s Farm and Cocina to give a foodie perspective. This blog is from Farm to Bay 2016, and acts as a great representation of Farm to Bay 2017, but this year’s event may contain different partners and tastes than those listed below.
“Gourmet, sustainable, farm-to-table food and drinks? Helping spread the word for a great non-profit? Spending a gorgeous summer evening on a wildlife refuge with my husband? Yes, please.”
She starts out with two delectable dishes.
“One surprising food partner was not a restaurant or a caterer, yet makes 1,000 meals a day. The Chula Vista Olympic Training Center [now Chula Vista Elite Athlete Services] feeds our hungry athletes during training. They offered us samples of a scallop ceviche (above) and a macadamia poke, made with line-caught yellow tail.”
Elite Athlete Services is returning this year and surprising us with a new dish!
“Dang Brother Pizza cooks Neapolitan-style thin crust pizza in a wood-burning Italian pizza oven built into a vintage fire truck. The pizza is delicious, and with taps built into the side of the truck, they are ready to pull up to your party.”
Not to mention, beverages, beer, and wine!
“Papa Bird was happy drinking old favorites including Grapefruit Sculpin and finding new up and coming beers I, on the other hand, was very happy tasting the “Island Girl” cocktail.”
And finally, dessert…
“Corn Sorbet and Tres Leches from Loews Coronado Bay Resort completed a three-course corn-centric tasting menu. Following brown-butter-bacon popcorn and a pork belly with corn salsa, the pastry chef turned the vegetable into a surprisingly successful sorbet. The sorbet accompanied a personal-size tres leches and mint-jalapeno syrup.”
Sip, sample, and mingle with your favorite friends and animals at Farm to Bay 2017!
Thank you to Baby Bird’s Farm and Cocina for writing such an inspiring blog about their experience from Farm to Bay 2016!