Tahoe Food Hub is pleased to announce their series of pop-up farm dinners called, Pitchfork & the Pan. The first of three dinners kicks-off Sunday, August 20th from 5:30– 8:00 p.m. at Sagehen Creek Field Station (10-minutes north of Truckee off Highway 89).
“In this scenario, the farmer is the Pitchfork and the chef is the Pan,” smiles Susie Sutphin – Director/Founder of the Tahoe Food Hub. “We wanted to create a fun and authentic experience where we paired a farmer and a chef for an unforgettable, dining experience.”
Each dinner will be at a unique location in North Lake Tahoe from wilderness settings to lake shore beaches. Tahoe Food Hub’s Chef in Residence, Carolyn Newman, will work to design a 4-course menu with a guest chef for each dinner. On Sunday August 20th, Chef Scott Yorkey, formerly of Jake’s on the Lake, will work alongside Carolyn in the woodsy setting of the Sagehen Creek Field Station. On Thursday September 7th, Chef Ben Deinken of West Shore Café, will partner with Carolyn at a private shoreline estate. And the series will culminate on Tuesday, September 19th at Lost Trail Lodge outside of Truckee up Coldstream Canyon.
Farm to Table dinners originated “on the farm” where one chef and one farmer worked together to grow and prepare an amazing meal of fresh, seasonal ingredients. Pitchfork & the Pan, brings that collaboration to the Truckee area. Each dinner will spotlight the produce of one farm and feature a local rancher and California wine. Come meet the farmers who grow our food, hear their story and celebrate in the harvest.
Pitchfork & the Pan is the working title for Tahoe Food Hub’s future grab & go café. The goal is to provide an eating experience that focuses on local, seasonal produce. The concept will not only challenge the chef but also the consumer as they become more familiar with what is in season and what has been preserved from one season to the next . The café is scheduled to open in spring 2018. The pop-up farm dinners gives the community a “taste” for what is to come.
“In an era of ever growing factory farms, it is important for chefs to be stewards of the environment,” shares Tahoe Food Hub’s Chef in Residence, Carolyn Newman. “Farm to Table dinners connect us to who grows our food and makes us better advocates for sustainable agriculture.”
Each dinner costs $85/person and includes two glasses of wine (additional beverages will be available for purchase). Seating capacity will range from 35-45 people per dinner depending on available space. Detailed directions will be provided to all registered guests and shuttles will be available for the more remote locations. The dinner series is sponsored by Kelly Brothers Painting and Rice Mortgage of Truckee. Illanta Wines, a Tahoe City based wine brand, will do a wine pairing with grapes sourced from near-by Napa and Sonoma. Reservations can be made online here.
Tahoe Food Hub (TFH) is a nonprofit organization whose mission is to galvanize our community to build a regional, sustainable and equitable food system. Tahoe Food Hub is working to build a local food system for North Lake Tahoe. A local food system increases market opportunities for small farms within 150-miles while increasing access to local, year-round food production. Tahoe Food Hub connects farmers who are growing sustainably with restaurants, small grocers, schools, hospitals and general consumers. Tahoe Food Hub is committed to reducing food insecurity not only by sourcing food regionally and ensuring equal access through its Farm to School and Gleaning programs.
For additional information or if interested in volunteering and being a part of Pitchfork & the Pan, please email email@example.com.