09/25/2022
One of the most beautiful Farm to Fork events we have seen. Honored to be a part of this annual event!
Venue: Stockton
Photography: Ron Essex
Rentals: Farm tables, chairs, china, silverware, goblets, lounge furniture, and Hutch. Forever Vintage Rentals
Lighting and Barrels: AZCO Rustic Designs
Linen: Giuffra's Party Rentals
Green Hedge Walls: Standard Event Rentals
Wine Donor: Delicato Family Wines
Wine Glass Sponsor: Valley Strong Credit Union
Vegetables Donated: A1 AG Farmers Market
Olive Oil and Balsamic Vinegar Sponsor: Calivirgin
Sponsor Gift (Gold Bags, Olive Oil and Balsamic) Calivirgin
Freshly Baked Bread: Chef Robert Halabicky CEPC & Delta College Culinary/Arts Baking/Pastry Program
Kitchen Sponsor: Elk Grove GMC Buick
Course One: Filipino Fresh Spring Roll (Lumpiang Sariwa) by Chef Anne Rosette House of Shaw, Stockton
Sourced from Pitman Farms, A1AG Farmers Market, Amador Garlic Grower, Diamond Foods, Inc.
Course Two: Long Ranch Smoked Tostada by Chef Britney Howard, Delta College Culinary Arts Instructor, Stockton
Sourced from Long Ranch Inc., Amador Garlic Grower, River Dog Farm, Rhodes-Stockton Bean Co-Op
Course Four: Riella Farms Spring Birria, Carrot puree, Grilled Spring onion, Garlic scapes, Meyer Lemon, Laminated Potatoes, Fresh dill created by Chef David Fujimura
Sourced from Riella Farms, Amador Garlic Grower, A1AG Farmers Market, Louie Fruit & Produce
Chef Britney Howard, Delta College Culinary Art Instructor, Stockton
Chef Assata Gill, Delta College Culinary Art Instructor, Stockton
Chef Anne Rosete, House of Shaw, Stockton
Chef King Tam, Oddfellows Tavern, Woodbridge
Chef Robert Halabicky, CEPC & Delta College Culinary Arts/Baking/Pastry Program
Chef David Fujimura
Student Chefs, Catalina Sandoval and Richard Hester