18 Reasons: Full Belly Farm Producer Dinner and Cook Book Release Party

Join us for a beautiful feast of bountiful seasonal produce to celebrate the release of the Full Belly Farm Cookbook! Full Belly Farm has been a staple of the local produce scene in the bay area since 1985. If you frequent local farmers markets or shop at BiRite, you have, without a doubt, enjoyed some of the wonderful and delicious food that they grow.

Chef Gracie is so excited to cook up a meal that features their food and provide an opportunity for our community to break bread with the farmers themselves. We will have their new cookbook for sale at the dinner. Dinner will include a welcome beverage and wine, beer and N/A bevies will be for sale with all proceeds going towards supporting the 18 Reasons mission! What to expect? A long luxurious evening of feasting family style on the very best seasonal produce your heart could desire!

MENU

TO START
A Tasting of Many New Potatoes, simply cooked with Meyer Lemon and Roasted Garlic Aioli

SOUP
Zucchini and Early Summer Allium Puree, Creme Fraiche, Fried Garlic and Chive Pistou
Brown Butter Sage Focaccia

TRIO OF SALADS
First Peaches of the Season Seared with Ricotta, Pickled Shallot, Crunchy Walnut Dukkha, Mint
Early Summer Beans and Peas – Fava, English Pea, Snap Pea, Green Bean over Labneh with Dill and Crispy Fried Meyer Lemon
Little Gems with Green Goddess Dressing, Avocado, Fried Shallot

PASTA
Farm Egg Tagliatelle with Full Belly Wheat, Basil Tarragon Pesto, Pecorino

MAIN
Slow Cooked Lamb Shanks with Sun Dried Tomatoes, Olives, Wine and Pickled Green Coriander
Slow Roasted Carrots, Honey, Thyme and Fermented Chili Yogurt Sauce

DESSERT
Fennel Pollen Ice Cream, Amaretto Marinated Mulberries, Crunchy Almonds and Olive Oil

*This menu is subject to big changes based on seasonal availability of farm produce. All of the produce will be sourced through Full Belly Farm so we will make a beautiful meal with what they have on hand. The structure of the menu will stay the same – vertical produce tasting with homemade aioli, soup, trio of salad, vegetarian pasta dish, lamb, ice cream sundae for dessert.