We’re thrilled to have Tablas Creek wines for the first time at this year’s Green Feast! We’re looking forward to seeing you all next Saturday as we raise a glass to our growing community of environmental stewards.

Tablas Creek is the realization of the combined efforts of two of the international wine community’s leading families, the Perrin family, proprietors of Château de Beaucastel, and Robert Haas, founder of Vineyard Brands. They had since the 1970s believed the California climate to be ideal for planting Rhône varietal grapes. In 1987, they began the lengthy process of creating a Châteauneuf-du-Pape style vineyard from scratch in the New World. The Tablas Creek Vineyard Partnership was born, with the Perrin and Haas families as majority partners, and French and American wine loving friends as minority partners.

To ensure that the vines at Tablas Creek were of the highest quality and same genetic source of those at Beaucastel, the partners imported vinifera from the French estate. Several clones each of Mourvédre, Grenache Noir, Syrah, Counoise, Roussanne, Viognier, Marsanne, Grenache Blanc and Picpoul Blanc were imported. This diversity allows Tablas Creek to replicate the clonal selection of an established French vineyard.

In January 1990, the first vine cuttings were imported from France. Before arriving at Tablas Creek, they underwent a USDA-mandated three year indexing process that ensured that the vines were virus-free; the first imported vines were available for multiplication at Tablas Creek in 1993. New clones arrived at Tablas Creek periodically between 1993 and 2010. Planting continues at the estate, with 105 acres under vine as of 2010.

The “Tablas Creek Vineyard” label debuted with the construction of the estate winery for the 1997 vintage. The winery’s flagship Esprit de Beaucastel and Esprit de Beaucastel Blanc wines debuted in 2000 and 2001 respectively.  Tablas Creek Vineyard follows the centuries old Châteauneuf-du-Pape tradition of blending chosen varietals to produce wines that are more complex and elegant, better balanced, and more expressive of terroir than single varietal wines. Vineyard and winemaking techniques, including dry farming and the use of native yeasts, are selected to emphasize the character of place in Tablas Creek Vineyard’s wines.

The red wines, comprising about two thirds of the vineyard’s production, are made from Mourvèdre, Grenache Noir, Syrah, and Counoise. The white wines are made from Roussanne, Viognier, Marsanne, Picpoul Blanc, and Grenache Blanc. Total estate production ranges between 12,000 and 20,000 cases depending on vintage, with an additional 7,000 cases of non-estate Patelin de Tablas beginning in 2010.

For the third year, Santa Monica Seafood is donating their fresh, quality seafood for Green Feast.  Chef Shachi Mehra of Tamarind of London was chosen to prepare this year’s fish course.  With her experience in some of the country’s most notable kitchens, we are certain she’ll serve up something divine.

Founder Jack Deluca always had a passion for the sea.  From the age of nine he was at the docks pulling lines, scaling and gutting fish, and filleting the fish – all the elements of bringing seafood to market.  By the age of 16 he was the proud owner of his own fishing vessel and at 21 he was the co-owner of his own wholesale company.

In 1939, Jack and his brother Frank set up shop at the end of the Santa Monica Pier selling fresh fish to restaurants and tourists alike under the company banner of Santa Monica Seafood. For the next 42 years Jack and Frank worked to build Santa Monica Seafood into one of the top distributors of seafood in Southern California. In 1985, the second Santa Monica Seafood retail/wholesale facility was opened in Orange County and in 1997 a retail-only store was opened in Costa Mesa. Today, his great-nephews are carrying on the family business.

Jack Deluca founded Santa Monica Seafood with the philosophy, “Provide the highest quality product at a fair and reasonable price.” The philosophy of providing the highest quality product now demands ethical and sustainable sourcing of fish and education of both customers and the public at large.

Santa Monica Seafood relies on a number of wild and farmed certifying agencies, along with a group of science advisors and an assortment of professional affiliations to guide their ethical and sustainable fishing practices.  The Company is currently certified to sell over 15 species of Marine Stewardship Council certified wild species.  They recently joined with the Monterey Bay Aquarium to promote and develop new and better ways to source seafood that conforms to the Monterey Bay Aquarium’s Sustainable Seafood Initiative. As active supporters of the Seafood Choices Alliance, Santa Monica Seafood can count on the SCA and the Monterey Bay Aquarium for their global perspectives and ability to bring scientists together with environmentalists. Finally, their Master of Science degreed, former governmental fishery biologist does validation visits on fishing boats, farms and processing plants around the world qualifying our vendors and sources.

At the June 1st drawing of ingredients, Chef Gina Galvan of Chomp Chomp Nation selected eggs as her main ingredient for the Eco App Off.  Hidden Haven Farms was kind enough to donate their sustainably raised quail eggs for Chef Gina’s appetizer.  And knowing first hand the tasty offerings of Chomp Chomp Nation, we can’t wait to see what she comes up with for the big competition.

Chef Gina Galvan and her husband Robert Zuetell are the owners of Chomp Chomp Nation food truck and the founders of Mood for Food, a consulting firm that helps leaders in the food industry develop sustainable menus, operating practices, and strategies.

Gina has worked with some of the most renowned restaurants and food companies in the country to develop iconic products and innovative production strategies. Gina provides a unique perspective that marries the art, business and science of food to create unique, memorable food experiences.  A graduate of UCLA who apprenticed under culinary masters since the age of 13, Gina most recently channeled her talents and expertise into Chomp Chomp Nation, a Singaporean-inspired gourmet food truck and sno:la yogurt, delivering unique, seasonal flavors and using organic ingredients.

Robert’s marketing talent is a seemly complement to Gina’s culinary prowess.  Using his success in promoting foremost brands in action sports industry—such as Black Flys, Von Dutch, Bear Surf, Crazy Shirts Hawaii, and Astrodeck—Robert works closely with clients in the food industry to create food experiences that are sustainable, innovative, and cutting edge.

Hidden Haven Farms is a boarding stable and farm that offers a wide range of services to the general public in an open and friendly atmosphere. Cheryl Skidmore and everyone at the Farm strive to promote not only a healthy connection and respect for not only animals, but for our fellow human being as well.

Hidden Haven Farms offers opportunities to the public that would otherwise inaccessible. Farm Life is a dying way of life in the United States and especially in California. We offer a chance recapture a lost bit of the old west farm life style. The ranch in Jamul, CA offers many different services and opportunities in one location to home school programs, charter schools, girls scouts, boy scouts, preschools, public schools and the general public.  Its location is true to its name, Hidden Haven, as a relaxing and secret place to learn and grow.

Or rather, three big pigs are being generously donated by Megan McDowell and MM Livestock Company.  And Chef Rob Wilson of Montage Laguna Beach will be preparing the pig three ways, for a delicious main course at this year’s Green Feast.

Operating since 1867, MM Livestock Co. is a small family-run cattle and sheep operation, specializing in naturally raised lamb and beef.  MM Livestock Co. sheep are Suffolk/Dorper cross and cattle are primarly Angus/Simmental. Currently, they offer heritage lamb, a small flock of Khatadin sheep, heritage beef from Belted Galloway Cattle, as well as meats from their production herds and flocks.

MM Livestock meats are certified Naturally and Humanely Raised.  They are hormone, steroid, and antibiotic free. All meats are U.S.D.A. inspected, graded and processed and can be custom cut.  Pasture-raised Berkshire pork, Buff Orpington chickens and purebred Duroc pork is available from MM Livestock’s sister farms.

MM Livestock farm animals are raised on pasture and grass fed.  They get organic barley 30 days pre- and post-birthing.  They’re finished strictly on grass. Their chickens eat only barley, a mineral mix and whatever they can pick at in the grass. No sub-clinical antibiotics are used.  Highly concentrated garlic and diatomaceous earth are used to keep the animals from getting worms and other parasites.

For MM Livestock owner, Megan McDowell, “sustainability” means leaving the land better than you found it.  The company has run animals on the same space for 130 years, and the land is even more productive than when they started, so MM Livestock must be doing something right.

Megan loves showing people around the ranch, so let her know if you’d like to come by for a visit.  MM Livestock Co. meat products are available for retail or wholesale at the Temecula Farmers Market, the Murrieta Farmers Market, and at Lazy Brothers Neighborhood Market in Murrieta.

We won’t be missing Chef Rob Wilson’s pig three ways.  Not by the hair of our chinny chin chins.

Chef Ryan O’Melveny Wilson of Five Crowns and Side Door and Chef Casey Overton of The Loft at Montage Laguna Beach will both be using goat cheese from Soledad Goats in the Mojave Desert.  Chefs Ryan and Casey are just two of the stellar competitors in this year’s first ever Eco App Off.

Ryan O’Melveny Wilson is the Corporate Executive Chef for Lawry’s Restaurants, Inc as well as the Executive Chef of Five Crowns and SideDoor in Corona del Mar, CA. In this position, he directs and develops the culinary programs of all Lawry’s restaurants as well as leads the kitchen at the Five Crowns and SideDoor.

Ryan gained experience at two fine dining establishments in Northern California, Quince Restaurant in San Francisco, and La Toque in Napa Valley.  He also worked for a time at the Antica Macelleria Cecchini in Tuscany, Italy, where he expanded his knowledge of beef, as well as at La Bastiglia and Dal Pescatore, acclaimed Michelin-starred restaurants in Umbria and Emilia Romagna.

Ryan represents the fourth generation of the Frank and Van de Kamp families to be active at Lawry’s Restaurants and is a member of the company’s Board of Directors.

For a time, Ryan worked as the Executive Chef at the Tam O’Shanter and has been actively involved in the research and development of SideDoor, the Five Crown’s gastropub. He served as the opening chef at Lawry’s Carvery LA Live, and Lawry’s Prime Ribs in Shanghai, China  and Osaka, Japan.

As Chef de Cuisine for The Loft at Montage Laguna Beach, Chef Casey leads a winning team of chefs, sommeliers, servers and fromagiers. The Loft strives to actively involve guests in their dining experience – from highlighting artisanal ingredients on the creative American menu to pouring hard-to-find boutique wines and serving rare cheeses with the perfect accompaniments from the interactive cheese gallery.

Chef Overton joined Montage Laguna Beach as a Studio cook in 2005. Studio is the resorts signature fine dining restaurant highlighting modern French cuisine with California influences. Through his passion and dedication he was promoted to sous chef in 2007 where he worked under former Executive Chef James Boyce and most recently with Executive Chef Craig Strong. Prior to joining Montage, Chef Overton completed his apprenticeship at Aubergine in Newport Beach, Calif.

Arriving in the high desert of California in the summer of 2006, award-winning cheese producers Julian and Carol Pearce of Soledad Goats sought refuge from the cold, cloud covered skies of England where they had previously spent 10 years gaining knowledge and experience in the cheese-making business.

Bringing years of experience to their new California home, a variety of goat breeds are now thriving in their desert home in Mojave which is located at the base of the prominent local butte called Soledad Mountain. The goats include La Manchas (goats with attitude), Nubians (the talkers of the bunch), and Alpines (the sweet natured ones). It is this combination of milks and personalities from the diversity of breeds that gives the cheese it’s unique flavor.

Raw milk-based cheddar and jack aged cheeses and pasteurized fresh cream cheeses, or chevres, are available year-round. Seasonal fresh cheese flavors provide something new to try and feature locally grown herbs and ingredients whenever possible.

Green Feast tickets, including the chance to vote in the Eco App Off, are $180 for members, and $225 for non-members. Not a member yet? For just $5 more, you can join us as an Advocate Member and receive the Eco Center tote bag and a bevy of other benefits all year long.

We can’t think of a better way to spend a warm September evening than sipping a delicious glass of wine paired with an artisanal al fresco farm dinner.  Join us for Green Feast, and say hello to Ed and Dani Sellers, who are generously providing their exquisite wines made on their gorgeous Paso Robles vineyard.

Edward Sellers was established by entrepreneur, sailor and pilot Ed Sellers and his wife, Dani, who, as Rhône varietal enthusiasts, fell in love with Paso Robles when they learned the growing conditions of the area closely resembled those of southeastern France.

Edward Sellers grows and handpicks most of their grapes from the calcareous-rich hillsides found on the west side of Paso Robles. Paso Robles’ climate, soils and vineyard diversity make the town ideally suited for growing Rhône varieties of Syrah, Grenache, Mourvedre, Consault, Counoise, Roussane, Marsanne, Viognier and Grenache Blanc.

The Estate Vineyard is situated in the heart of Templeton Gap, a microclimate greatly influenced by the Santa Lucia Coastal Mountain Range and the Pacific Ocean. This area is characterized by clear, sunny days with temperatures reaching into the high 90s. By late afternoon, those temperatures cool as much as 40 degrees as the Pacific Ocean’s misty marine layer creeps through the mountain pass. This fluctuation is critical to the varietal characteristics found in Edward Seller’s wines.

We are so excited about this year’s first-ever Eco App Off, a competition among 12 of the County’s finest chefs using only ingredients sourced within 200 miles of The Ecology Center.  Among those vying for the opportunity to be next year’s main course chef is Cathy McKnight of What a Dish, who will be preparing mussels from Carlsbad Aqua Farm.  We can’t wait to see (or rather, taste) what she’ll create!

Buy your Green Feast tickets today. Tickets are $180 for members, and $225 for non-members. Not a member yet? For just $5 more, you can join us as an Advocate Member and receive the Eco Center tote bag and a bevy of other benefits all year long.

Chef Cathy McKnight started her career in 1993 after graduating from UC Davis and completed course work at the prestigious California Culinary Academy in San Francisco. Her first professional catering job was for her friends’ sisters wedding. Cathy enjoyed every minute of it and the feedback from the guests was overwhelming, thus What A Dish catering company was born.

What A Dish grew into one of the premiere catering companies in Southern California. After 15 years of success, Cathy sold the company with the intention of retiring, but BeachFire Bar and Grill caught her attention and she could not resist the opportunity to work with their creative menu and exceptional management team. From 2006 to 2010, Beachfire Extreme Catering flourished under her guidance. As both Executive Chef and Catering Sales Manager for BeachFire San Clemente, BeachFire Ladera Ranch and Irons in The Fire, Cathy developed and executed each specific dish for its particular venue, while catering to their clientele’s needs. In 2010 Cathy followed her heart and left BeachFire to return to the kitchen full time with What A Dish.  Chef Cathy prefers the title “celebration artist” and has over 20 years of celebrations to her credit.

Carlsbad Aquafarm is Southern California’s only shellfish aquafarm. Since 1990, co-owners John Davis and Acacia Pacific Investments have been growing eco-friendly Carlsbad Mediterranean Mussel, Carlsbad Luna Oyster - petite, Carlsbad Blonde Oyster – small, Carlsbad Del Sol Oyster - small and fresh water immersed, Carlsbad Green Abalone, and Carlsbad Red Ogo Seaweed, in the unspoiled Pacific Ocean waters of the Agua Hedionda Lagoon in Carlsbad, California. In addition, Speckled Scallops, Bay Scallops, and Manila Clams will join the product portfolio in 2012. The farm has also developed a secondary line of products for the marine aquarium trade known as “live-feed” that includes micro and macro algae, copepods, amphipods, and brine shrimp.

Both product lines allow the farm efficient use of its facilities, marine biologists, harvest crew, and growout systems. Suspended long-line cultivation and shore-based recirculating seawater tanks have minimal impact on marine habitats, wild fish populations, water quality, and the community. Rigorous laboratory testing and purification systems keep products safe while close proximity to the Los Angeles and San Diego metropolitan areas and major airports allow the farm a quick turn-around from harvest to shipping and delivery. The result is fresh, high quality local products with a small carbon footprint. Products to chefs are purchased through wholesalers and to the public at farmer’s markets in Santa Monica and Hollywood in Los Angeles; Old Towne Orange in Orange County; Hillcrest, Little Italy, and Carlsbad in San Diego; Santa Monica Seafood Market and Café in Santa Monica and Costa Mesa; Whole Foods and Henry’s Markets, on-line via Catalina Offshore Products, and many restaurants throughout California.

Carlsbad Aquafarm is committed to sustainable mariculture and pursuing a necessary balance between the demand for responsible seafood production and the preservation of our oceans’ resources.

The Ecology Center is thrilled to have sommelier Shannon Latting of The Loft at Montage Laguna Beach on board for this year’s Green Feast.  Shannon is working closely with the chefs and vintners to ensure truly exquisite menu pairings, and along with fellow sommelier Troy Smith (also of Montage) will also create a special “orangecello” made with The Ecology Center’s own homegrown oranges.

A native of Orange County, California, Shannon is currently a Sommelier at the Montage Resort and Spa in Laguna Beach. Prior to the Montage 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 who actively participates in tastings, seminars, and competitions.  She is due to sit for the Court of Master Sommeliers Level III Advanced Exam in April, 2011. 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 wines for a Valentino dinner, Latting has not only enhanced her own wine experience, but the experiences of others as well.

We are also very grateful that Bonterra Vineyards is joining us for a third year to donate wine for the celebration.  Many thanks to Warren Bidmead and all our friends at Bonterra Vineyards–their sustainable practices make them a true asset to Green Feast and to The Ecology Center.

On 378 acres of steep hills and rolling valleys in mountainous Mendocino County, California, grows one of the world’s premier organic vineyards: Bonterra’s McNab Ranch. The land was first recognized as ideal for grape growing early in the 20th century. Since 1987, Bonterra has farmed this fertile expanse according to advanced organic practices. Each element of its carefully balanced ecosystem has a role in creating the ranch’s signature bounty.

Bonterra was one of the first major vineyards in California to commit to organic and sustainable winegrowing. Their processes are regulated by the government and independently certified to ensure that no artificial fertilizers and conventional pesticides are used on the vineyards. Today the vineyard is an environment of incredible diversity; soil, plants and animals work together to create a web of natural balance where all the elements thrive.

We hope you’ll join us in raising a glass at this year’s Green Feast.  Buy your tickets today.

The Ecology Center thanks our neighbor, South Coast Farms, for contributing their delicious fruits and vegetables for Green Feast for the third year in a row, and for all their support year-round.

Founder George Kibby and his crew at South Coast Farms has been farming certified organic fruits and vegetables in San Juan Capistrano since 1996. Their mission is to provide the community with the best tasting organic fruits and vegetables while farming as good neighbors both to the people they feed and the earth we all share.

You can get to know South Coast Farms by visiting The Farm Stand, which is open Monday through Saturday from 9am to 6pm and on Sundays from 9am to 4pm. There you’ll find fruits, veggies and specialty items from local artisans. What George cannot grow on his 28 acres, is sourced from other local farmers.

In 2000, George and Farm Manager Rebecca Noble, established the CSA (Community Supported Agriculture) program, a partnership between a food grower and a food consumer, like yourself. South Coast Farm CSA members receive a regular or large size basket of seasonal, organic foods once a week or bi-weekly. Baskets can be picked up at the farm or at one of the drop-off locations throughout Orange County.

Become a member at the Guardian level, and receive 10% off produce at the Farmstand for a whole year.  We at The Ecology Center can hardly wait for Green Feast, when 18 of Orange County’s most esteemed chefs will be preparing South Coast Farms’ delicious fruits and vegetables! We hope you’ll join us.