Friday, August 27, 2010

Farm 2 Fork


Farm to Fork 2010
Knoll Farms: An Invitation from Nibblers Eatery & Wine Bar


Rick and Kristie Knoll were organic before it was trendy and brought a sense of place to their farming when most of us couldn't begin to pronounce terroir properly. So to combine theory and practice, they called their place Knoll Farms Home of Tairwa produce and proceeded to produce some of the best farm candy we've ever seen.

From greens to figs, apricots to apples, herbs to tomatoes, they have a little bit of everything (and a great harvest calendar so you know what you can get when, too!)

Based in Brentwood, their 10-acre farm provides bountiful harvest destined for restaurants throughout the bay area, for the Ferry Building Farmers Market in SF and for the lucky members of their CSA!

We are thrilled to host them for our last Farm to Fork dinner of 2010 and bring you a menu filled with their delightful late summer options.

In addition, Knoll Farms and Nibblers Eatery are holding this dinner as a benefit for our local Delta/Diablo Slow Food chapter.

So, in honor of slow food, we are offering this five-course meal for $48.00 per person (optional wine pairing and cheese courses available) with net proceeds going to our local chapter of Slow Food.

If you sign up for membership in Slow Food that evening,
we will offer a discount on your meal of $10 per person.

September 15, 2010
Start time 6:30pm

Nibblers Eatery & Wine Bar
1922 Oak Park Blvd.
Pleasant Hill, CA 94523
reservations: (925) 944-0402 or nibblerseatery.com

best directions on our website at http://nibblerseatery.com/directions.htm
This event is being offered to several mailing lists, so please make your reservations soon!

Wednesday, August 18, 2010

Delicious Hospital Food


The tour, panel discussion and dinner at John Muir Medical Center was fantastic. Guests entered the dining room to a lovely setting of appetizers and wine. Pupusa appetizers were made by Gloria Duran, a hospital intern. Delicious! We enjoyed them with some refreshing white wine from local winemakers Tom and Becky Bloomfield.

Following a brief social hour, Alison Negrin took interested visitors on a tour of the hospital kitchen. We not only got to see the meals being prepared for patients but also got to hear about the hospital food policy and Alison's personal philosophy of food.

The tour ended and everyone returned to the dining room. A distinguished panel discussed the challenges and rewards of working to revolutionize hospital food. At the conclusion of the discussion, guests were all invited to dine on the menu posted below. Beans from Dwelley Farm were a welcome addition. Discussion around the tables was lively and everyone was thinking about their next hospital visit and wishing the food would be as good, clean and fair as the food at John Muir Medical Center.