With Green Feast only one month away, our mouths are watering with excitement! We think you'll agree when you take a look at the menu for the year's most elegant dinner feast. If you love locally grown, organic food and the idea of dining alongside sustainable farmers and purveyors, then buy your tickets now. Seats are extremely limited, reserve yours today!

First Course prepared by Jenny Ross of 118 Degrees
Farm Fresh Crudite

Second Course prepared by Shachi Mehra of Tamarind of London
Chili Rubbed White Seabass with Grilled Vegetables and Cilantro Pesto

Third Course prepared by Rob Wilson of Montage Laguna Beach
Pig, Three Ways: Cider Glazed Braised, Smoked, and Grilled, with Homemade Sauerkraut and Warm Pee Wee Potato Salad
 
Vegetarian Course prepared by Jenny Ross of 118 Degrees
Vegetable Lasagna with Marinated Mushroom Chutney

Fourth Course prepared by Yves & Elyssa Fournier of Andrei's Conscous Cuisine
Wood Grilled Flat Breads, cooked in The Ecology Center's Cob Oven, Tree Ripe Plum Tarts with Almond Cream, served with Kendall Creme Fraiche and Backyard Bee's Honey

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The Eco App Off

New to this year's Green Feast is the Counties first sustainable appetizer competition. 11 celebrated Chef's have teamed up with local farmers and fishermen to battle it out for the crown. Guests will decide live at the event! For a full menu, click here.

Cathy McKnight - What a Dish (mussels)
Carlsbad Mussel Fritters: Carlsbad mussels: Carlsbad AquaFarm, Challenge butter: Challenge Sellers white wine, Bread: dough ingredients (Creekside apple farm flour: Santa Barbara), Stone brewery yeast: Carlsbad, Hal’s Honey from Dana Point, San Diego salt: Carlsbad

Casey Overton - The Loft, Montage (peppers)
Weiser Farms Heirloom Pepper  “Otter Pop”, local pepper sorbet and frozen Soledad chevre, jalapeño powder

Robert Zuetell and Gina Galvan - Chomp Chomp Nation (eggs)
Lavender Smoked Duck Egg Tea Sandwich with Berry Lemon Spice Preserve, dusted with House Cured Bacon Salt

Justin Monson - Vine (melons)
Weiser Family Farms Summer's Best Melon Skewers with Grilled Meyer Lemon and Basil Chimichuri. ( Basil and Meyer lemons from Monson backyard farm).

Ryan O' Wilson - Five Crowns Side Door (eggplant)
Ratatouille with dried sungold tomatoes and grated Soledad Goat cheese

Scott Brandon (tomatoes, cumcumbers)
Cucumber and crudo “poppers” (backyard pickled citrus cucumbers, local halibut ‘crudo’, heriloom tomato, haas avocado,thia basil salsa

Paul Buchanan - Primal Alchemy (carrots, radishes, beets)
Weiser Farm Nantes Carrot & Chioggia Beet Oreos filled with Drake Family Farms Chevre, Long Beach Citrus Zest, finished with Vanilla Salt

Ryan Adams - The Common Table Kitchen + Drink (southern peas)
Weiser Farms Stewed Southern Peas on toast with housemade bacon and braised local greens with glazed apples.

Nathan Coulon - True Food Kitchen (oysters)
TBD

Pascal Olhats - Pascal's (sardines)
Sauteed sardine filet with duck sausage. Sage and fennel cream in a lettuce cup.

John Cuevas - Crow Bar and Kitchen (honey)
House-made honey comb agnolotti, crispy pork belly and burnt corn nage

Thank you to the generous support of these dedicated purveyors: Santa Monica Seafood, Carlsbad Aqua Farm, MM Livestock, South Coast Farms, Weiser Family Farms, Hidden Haven Farms, Bonterra Vineyards, Tablas Creek Vineyards and Edward Sellers Vineyard. Without their vision and support of a sustainable future, Green Feast would only be an idea. See you September 10th!

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• Green Feast 2010. Hello!
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• Flower Power
• First Course.
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• Cheers to The Ecology Center.
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• Green Feast 2010, Jeff Kirschenbaum.
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• Green Feast 2010. Elijah, Kristin, and Lili.
• Green Feast 2010. Toasting.
• Green Feast 2010. Kristin Morrison.
• Green Feast 2010. Evan Marks.
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• Green Feast 2010