The 250-Mile Challenge: Green Feast Chefs Cook with All Local Foods

| 9/28/2015 3:37:00 PM

Tags: local food, farm to table, sustainable farming, California, Ann Nguyen,

Scott Sporleder 

Once a year, at a historic farmhouse located on Orange County’s last remaining family-run organic farm, a group of 225 guests gather at a long communal table for an end-of-summer harvest feast. As dusk settles, café lights and candles illuminate a long table filled with fresh baked bread, piquant wine, fragrant platters, and lively conversations.

Green Feast not only harkens to a simpler past, it is also a testament to what we as a community still crave today – honest food that connects us to each other and to the land. Over the last six years, Green Feast has quickly become a hallmark event in Southern California, drawing the region’s best chefs, farmers, artisans, and makers. The network continues to grow as new chefs and purveyors participate.

Working to preserve its agrarian roots, The Ecology Center’s Green Feast celebration is about reinvesting in local agriculture, inspiring connection to the land, fostering community and working together towards a common vision — a healthy and sustainable future for all.

Putting theory into practice, Green Feast challenges Southern California’s best chefs and purveyors to work collaboratively to create a truly sustainable meal. The chefs and purveyors must ensure each ingredient, from the vegetables to the meats, and even the flour and sugar, are locally and ethically sourced. Green Feast boasts a menu of regional foods found within 250 miles of San Juan Capistrano, where Green Feast takes place.

Mariusz Jeglinski Green Feast 

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