(Chef Mead at left)

The most anticipated event of the year, Green Feast is an unforgettable evening – a community celebration of local food taking place on a September evening on the fields of South Coast Farm. Over the past month, The Ecology Center has highlighted the local food and wine talent that makes this event possible. Today, we come full circle with the chef who oversaw last year’s event.

Spotlight on Green Feast 2010 Participant: Chef Rich Mead

Despite the catering jobs that funded Richard Mead’s classes at Ohio’s Wesleyan College, upon graduation, he became a paper-pusher for the IRS. Understandably, Mead wasn’t very happy with the position and dreamed of a better life, even studying cookbooks at night after work.

A move to Mammoth, CA, proved just the shake-up Mead needed. To fund his skiing hobby, Mead turned to catering and cooking once more, and it wasn’t long until he realized this was what he was meant to do.

Chef Mead opened Santa Monica’s 17th Street Café in 1989. A regular watering hole and hangout for celebrities, the restaurant garnered its own amount of fame thanks to innovative dishes and fresh ingredients. Nearly a decade later, Mead was ready for a larger challenge and sold his portion of the 17th Street Café. With the money, he opened Sage, a smaller restaurant where he focused his energies on further developing his cooking style. Despite its strip mall location, rave reviews soon followed, from the local OC Weekly proclaiming Sage “impeccable fine-dining” to the ubiquitous Zagat Guide’s declaration of “culinary paradise.”

A second location, the more upscale Sage on the Coast, opened in 2004. When researching locations for both restaurants, access to farmers’ markets and local ingredients was an important consideration in Mead’s decision-making process. Most recently, Chef Mead opened Canyon Restaurant in Anaheim Hills where planter boxes sit behind the free-standing restaurant. Talk about local ingredients!

(Bio courtesy of Delish.com)

The Ecology Center is so grateful to Chef Rich Mead (Chef from Green Feast 2009) for his continuing support of Green Feast and The Ecology Center!

The most anticipated event of the year, Green Feast is an unforgettable evening – a community celebration of local food taking place on a September evening on the fields of South Coast Farm. Over the next month, The Ecology Center is pleased to highlight the local food and wine talent that makes this event possible.

Spotlight on Green Feast 2010 Participant: Chef Azmin Ghahreman

Over the last 20 years, Chef Azmin has immersed himself in the cooking styles and cuisines of: classic and nouvelle French; Mediterranean, Hawaiian Pacific Rim, Asian, Middle Eastern, Modern Australian, American Southwest and American Pacific Coast/California.

Born in Iran, educated in Switzerland, having lived and worked all over the world, he now calls Southern California his home and base for his various culinary projects which have been lauded by guests, customers and media from far and near. In fact, OCMETRO BUSINESS listed Ghahreman as one of the “2007 Hottest 25 People in Orange County” and dubbed him ‘rock star chef’.

In 2007, Ghahreman opened his first restaurant and lounge, Sapphire Laguna, with its adjunct gourmet specialty shop, Sapphire Pantry. From the very beginning, the restaurant and shop were embraced by the Laguna Beach community and beyond. His globally-oriented cooking style and avid interest in the best food products and wines from California, other parts of the U.S. and internationally have solidly placed him on the region’s culinary map. His motto has always been, “When you travel through the world’s markets with your palate, you don’t need a passport.”

A glowing two-star review in the Los Angeles Times describes Ghahreman’s cooking as “polished and precise without being too formal”, which is exactly what Ghahreman is striving for at Sapphire Laguna. Other kudos for Ghahreman’s food that “sends one on a trip around the culinary world without leaving home” have appeared in: Sunset, Coast, Orange Coast, Westways, The Laguna Beach Independent, The Orange County Register and other publications.

The Ecology Center would like to extend its deepest gratitude to Chef Azmin for his creativity and generous contribution to Green Feast 2010!

Back by popular demand, The Ecology Center is once again offering Sourdough Bread Baking with Chris Blank. Yes, sourdough bread will be baked (and enjoyed) during class and all students will take home prepped started to apply their new backyard skill at home. Tuition is $30 for non-members and $27 for members of The Ecology Center.

Did you miss the sourdough class this Spring? Here’s what past sourdough bread students have said:

“I have baked bread with the starter and several times have made pancakes, too. I love to cook and as a kid my dad made sourdough pancakes every Sunday morning for us so I was excited to get a new starter again.”

“Yesterday I made some really great bread. I took fresh basil, english thyme, and lemon thyme. I chopped them up pretty fine. The bread was the best bread i have ever tasted.”

“My neighbors are in love my bread and think that I am the best cook ever. I don’t know about, that but I am so happy to have learn my new skills of bread making.”

Please register in advance as space is limited. You may register online (click here) or call 949.443.4223 to sign up!

The most anticipated event of the year, Green Feast is an unforgettable evening – a community celebration of local food taking place on a September evening on the fields of South Coast Farm. Over the next month, The Ecology Center is pleased to highlight the local food and wine talent that makes this event possible.

Spotlight on Green Feast 2010 Participant: Chef Justin Monson

Chef and proprietor Justin Monson brings his passion for California’s food and wine culture to the beach town of San Clemente. Called “The Vine” by regulars, the restaurant features a casual yet sophisticated wine bar, open kitchen, lounge and semi-private dining table in the wine room. The menu, which changes seasonally, offers a selection of wine country favorites such as seared scallops wrapped in smoked bacon and served in a potato leek soup; a duck confit salad; and the signature pumpkin ravioli with hazelnuts, sage-brown butter and truffle oil.

Acquiring his chef training in New York at the Culinary Institute of America, then serving as an apprentice chef at the Ritz Carlton, Laguna Niguel; Saucier (lead cook) at Auberge du Soliel in Napa Valley; and head chef at French 75 in Laguna Beach; Monson always dreamed of opening a signature place of his own. To that end he has played a major role in all aspects of creating the Vine, most especially in the sole designing of the restaurant itself. “My desire is to create recipes and cook foods the way grandmother would,” said Monson. “Like many restaurants in Europe, my menu is seasonal, changing four times yearly, expressing the fresh foods and wines of each new season.”

Psst, for those of you interested in bringing your children to Farm to Fork, Chef Monson has been known to teach a class or two.

The Vine Wine Country Cuisine is located at 211 N. El Camino Real in San Clemente. For more about Vine, visit the restaurant website.

The Ecology Center is so grateful to Chef Monson for his continuing support of  The Ecology Center!

The most anticipated event of the year, Green Feast is an unforgettable evening – a community celebration of local food taking place on a September evening on the fields of South Coast Farm. Over the next month, The Ecology Center is pleased to highlight the local food and wine talent that makes this event possible.

Spotlight on Green Feast 2010 Participant: Shannon Latting, Sommelier

A native of Orange County, California, Shannon Latting has recently joined the Montage Resort and Spa in Laguna Beach. Prior to her new position, she spent four years with the Ritz Carlton, Laguna Niguel, where she was the lead Sommelier of the ENO tasting room. She discovered her passion for wine while working at the Blue Water Grill in New York City and attending staff wine classes on a weekly basis. Latting is currently a Level II Certified Sommelier and recently came in second place at the local level for the Chaine de Rotisseurs Jeune Sommelier Competition. She is due to sit for the Court of Master Sommeliers Level III Advanced Exam in Aspen, Colorado this October.

With a management background from some of the finest restaurants in New York and California, including the Wine Spectator’s “Grand Award” recipient Tribeca Grill owned by Robert De Niro, Latting has honed her knowledge of wine and customer service to provide guests with the best possible experience. From coordinating a wine tasting with St. Francis Winery and the New York Giants, to pairing wine for a Valentino dinner, Latting not only enhanced her own wine experience, but the experiences of others as well.

At Green Feast, Shannon will be assisting the wine servers with pairings for each of the five courses. The Ecology Center would like to thank Shannon for bringing her expertise to Green Feast 2010!

The most anticipated event of the year, Green Feast is an unforgettable evening – a community celebration of local food taking place on a September evening on the fields of South Coast Farm. Over the next month, The Ecology Center is pleased to highlight the local purveyors who make this event possible.

Spotlight on Green Feast 2010 Purveyor: Tenerelli Orchards

In Littlerock, California there is a 35 year-old farm sitting on 55 acres that boasts 13 small orchards. It’s in this setting that John Tenerelli of Tenerelli Orchards grows 25 varieties of peaches. He’ll be offering up his delectable peaches for (one of) this year’s Green Feast desserts. Nectarines, cherries, apricots, mulberries and plums are also produced on the farm from June through November and can be purchased across Southern California at over 20 farmer’s markets.

For more on Tenerelli Orchards, contact John at 661.917.0103.

The Ecology Center would like to extend its gratitude to Tenerelli Orchards for its second year of participation in Green Feast!

The most anticipated event of the year, Green Feast is an unforgettable evening – a community celebration of local food taking place on a September evening on the fields of South Coast Farm. Over the next month, The Ecology Center is pleased to highlight the local purveyors who make this event possible.

Spotlight on Green Feast 2010 Purveyor: Weiser Family Farms

Weiser Family Farms began in 1977 when Sid Weiser, a chemistry teacher and counselor at Garfield High School in East Los Angeles decided to pack up the family and follow his dream of working off the land. Sidney and his wife Raquel laid down roots in Tehachapi, California. There, they learned to tend to the fruit trees . . . apples, peaches, and pears. In the ensuing years, they acquired farmland in other locations where they branched out into a variety of fruits, vegetables, and flowers.

In 1982 their son Alex jumped in to assist the family in selling at local Farmers’ Markets. There he encountered chefs, the public and specialty produce buyers who wanted seasonal, high quality and superior tasting produce. Listening to this input, Alex began to focus on creating a bio-diverse farm dedicated to applying sustainable farming techniques. His overriding desire was to supply people with unique fruits and vegetables at their peak, rather than picked for commercial usage. Today, Weiser Family Farms grows in the Greater Bakersfield area, Tehachapi and the Lucerne Valley, cultivating a tapestry of high quality produce year round.

Want to know the latest Weiser farm news? Visit their blog. Want to know what fresh produce is available? Check out their Crop Availability page!

The Ecology Center would like to extend a huge thank you to Weiser Family Farms for their second consecutive year of participation in Green Feast!

The most anticipated event of the year, Green Feast is an unforgettable evening – a community celebration of local food taking place on a September evening on the fields of South Coast Farm. Over the next month, The Ecology Center is pleased to highlight the local purveyors who make this event possible.

Spotlight on Green Feast 2010 Purveyor: Winchester Cheese

Winchester Cheese Company is owned and operated by Jules Wesselink who was born and raised in Haarlem, Holland. Jules has operated his own dairies in California since the 1950’s. As the metropolitan Los Angeles area has grown Jules’s dairies have moved from Artesia to Chino, and now to Winchester. The dairy now has 500 Holstein cows located in a beautiful setting.

BOERE KAAS, which means “Home made on the farm”, is the favorite choice of cheese-loving Holland. In a class by itself, it is distinguished by its delicious and unique flavor in comparison to cheese mass-produced in factories. Winchester cheese is made by Valerie Thomas, Jules Wesselink’s daughter, and David Thomas, her husband.

Cheese is made on the farm in Winchester in the same natural way, using the same natural ingredients and fresh raw milk. According to Winchester Farms, “We age it like fine wine, to perfection, to bring out its natural goodness.”

In July of 2006, Winchester’s sharp gouda won the bronze medal at the prestigious World Cheese Awards in London, England.

Want more details on how Winchester makes their award-wining cheese? Visit their site! Really love cheese? You can also join their cheese club.

The most anticipated event of the year, Green Feast is an unforgettable evening – a community celebration of local food taking place on a September evening on the fields of South Coast Farm. Over the next month, The Ecology Center is pleased to highlight the local purveyors who make this event possible.

Spotlight on Green Feast 2010 Purveyor: Sadie Rose Baking Co.

At Sadie Rose Baking Company, handmade breads are baked daily using the finest all natural ingredients. Doughs are leavened with natural starters and baked in a French stone- hearth. Sadie Rose bread products include boules, baguettes, challah, ciabatta, focaccia, sandwich loaves, flat breads and more. Since Sadie Rose breads have no preservatives, they are best enjoyed on the day you buy them. The breads can be frozen if the loaf is wrapped tightly in plastic and placed in a sealed plastic bag. When ready to eat, unwrap and thaw, sprinkle with a little water and put in a 400 degree oven for 5-10 minutes.

Sadie Rose breads are available at select farmer’s markets and specialty markets in San Diego County. For the location nearest you, click here.

For the latest on Sadie Rose Baking Co., visit their blog!

The Ecology Center is thrilled to have Sadie Rose Baking Co. on the list of purveyors for Green Feast 2010. Many thanks to Sadie Rose.