This is going to be fun. These suppers help support the summer intern program in the garden.
Have you been? Wait till you see it! And have dinner outstanding in the field!
It’ll be a celebration of summertime with one ton of S Q U A S H.
You gotta come to this.
Saturday, July 19, 2014 5-8pm
Come eat a locally grown and harvested, sustainable,
plant-based supper, while supporting
Muir Ranch’s summer internships!
Enjoy Plant-Based Cuisine by: Jennie Cook – Jennie Cooks Catering
Featuring recipes from Jennie’s Cookbook “Who Wants Seconds?“
Aperitifs (A choice of 3)
Citrus Elixir with Camille’s Elderflower Potion
Iced Minted Elixir
catalan gazpacho shooters and chubby croutons
potato tacos with muir ranch chard curtido and cilantro crema
sliced tutti frutti tomatoes with muir ranch basil and onions
green salad with grilled summer fruits
quick pickle cucumbers
baguettes and chèvre with fennel flowers and cilantro blossoms
summer slaw with muir ranch chard and…
ratatouille with Mud’s favorite white squash and ranch leeks
delicious bread and zucchini marmalade and roasted elephant squash
stuffed delicata squash with a classic cornbread stuffing
stone fruit crunch and cream
Featured Speaker: Megan Hanson – Executive Director of RootDown LA
RootDown LA’s mission is to convince high school kids to eat their veggies and to engage them in educational experiences that empower these kids to build healthier food communities as they cook, grow, and sit down to eat healthy food with their friends, families and neighbors.
PARKING: Behind John Muir High School at 1905 N Lincoln. Park in rear Student Lot, enter at Canada Ave.
HEELS NOT RECOMMENDED FOR MULCH PATHWAYS
Your tax deductible dinner ticket purchase helps to support our summer internship program at Muir Ranch.
Our goal is to offer fully paid internships to 30 students this Summer.
Each student will earn $600 for 8 weeks of work.
We hope to raise $18,000 to cover the cost of these internships.
Get your tickets now, you don’t want to miss it!