Farm-to-Fork at its Finest


The fine people at Farm Fresh To You hosted a fabulous Farm-to-Fork dinner Sunday night, with the help of Chef Oliver Ridgeway and his amazing team from The Grange Restaurant and Bar.
The summer feast was a start to finish culinary masterpiece, which began in the garden with passed hors d’oeuvres of Collins Farm Endive with North Valley Farms Goat Cheese, honey and pistachios, Andouille Sausage slices topped with a stone fruit chutney and seasonal mustard, and Blistered Padron Peppers tossed in olive oil, sea salt and lemon. The seated family-style dinner on the farm overlooking the beautiful Capay Valley began with a first course of Capay Organic Melons and Tomatoes, tossed with feta, herbs and chili. Next, we enjoyed Passmore Ranch Trout Nicoise tossed in lemon vinaigrette with green beans, peppers and potatoes – this dish also included deviled eggs topped with Passmore Ranch caviar. So decadent! A Stone Valley Farms Porchetta rounded out this palate-pleasing meal, filled with summer squash, eggplant, succotash and salsa verde. Each dish paired nicely with donated libations from David Girard Vineyards and Ruhstaller Beer.

Farm to Fork CollageWhile I enjoyed every bite of this amazing dinner, I was most excited for the dessert (no surprise), a Capay Organic Candystripe Fig and Summer Fruit Trifle. This creamy layered dish of strawberries, peaches and pound cake took this traditional English dessert to a whole new level of sophisticated bliss, topped with the gorgeous striped figs.

Not only did we benefit from an amazing evening on the farm with the Barsotti/Barnes family and Chef Ridgeway, proceeds from the dinner went to the Sacramento Food Bank & Family Services and the Kathleen Barsotti Non-Profit for Sustainable Agriculture, which gives school supplies and backpacks to farmworkers’ kids and awards an annual agriculture scholarship.

For upcoming events, including wine tasting at the Capay Crush event September 20, visit

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