SideTABLE: A Vegetarian Celebration

Our second SideTABLE event took place in June with a vegetarian celebration, featuring some of the summer's best produce from locally owned and operated Chino Farms and Crows Pass Farms.

Known for his ability to draw out and heighten his ingredients flavors, Trey Foshee's menu included seven courses, beginning with a strawberry, beet and wild fennel salad with balsamic gelee, frozen Arbequina oil and goats cheese, and ending with a wood-roasted porcini tart with creamed corn and a shaved raw porcini salad.

With wines from the Loire Valley to the Willamette Valley harmoniously paired with each dish, the evening proved popular with vegetarians and omnivores alike.

Download the back of the menu featuring a listing of local weekly farmer's markets.

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