Food producers and food lovers will gather to eat, drink and celebrate all things local during a special seven-course dinner from the Chef Cooperative on Friday, May 27, 4-7 p.m.
The Chef Cooperative, a nonprofit formed by local chefs that hosts quarterly dinner series to celebrate local food and its producers while giving back to the community, will prepare a family-style dinner at My Father’s Farm, an organic produce farm located in Seguin, Texas.
The dinner, Farmers for Gardens, will raise funds and awareness for Green Spaces Alliance of South Texas (GSA), a nonprofit that helps establish and support community gardens throughout San Antonio. The $55 tickets include food, drinks, a tour of the farm and conversations with local farmers and chefs. Click here to purchase tickets, the event is limited to 200 seats.
The GSA dinner will feature three whole-roasted animals from local producers South Texas Heritage (pork) and Hudspeth (goat and lamb) as well as fresh produce from My Fathers Farm, the San Antonio Food Bank and Local Sprout.
“We’re always looking to promote local Texas farmers, ranchers, distilleries, wineries, breweries that aren’t usually well known but that have a great product,” said Chef Stephen Paprocki, president of the Chef Cooperative.
Cocktail hour starts promptly at 4 p.m., and invites guests to enjoy various libations from Treaty Oak Distillery and unique tours of the farm before sitting down for a family-style dinner at 5 p.m. The seven-course meal will be thoughtfully paired with beverages from BS Brewing, Alamo Beer and Karbach Brewery, as well as wines from Kuhlman Cellars and Blue Lotus Winery.
Since 2007, GSA has served as a source of food education and accessible produce that has helped create 43 existing community gardens throughout the city, particularly in food deserts.
“When we heard that Green Spaces Alliance had lost (sources) of funding, we knew we had to help,” said Paprocki.
The dinner will help support the nonprofit as it looks to diversify funding and find new grant opportunities.
“In the nonprofit world, funding is always in a state of constant change and fluctuation,” said GSA Executive Director Gail Gallegos. “We’re extremely grateful to the Chef’s Cooperative for (hosting) this opportunity.”
“Since we began community gardens in 2007, we have had an 84% success rate in our gardens,” Gallegos said. “With a garden in every district, there’s bound to be a garden that (individuals) can enjoy, (start) more active lifestyles and get great take-home products, too. It’s all about connecting people with nature and their community.”
Though the Chef Cooperative and GSA have partnered for past events, this dinner will feature several firsts, including a 19th century approach to preparing several of the courses.
“We are looking to create several different coffin-style contraptions to cook the animals,” said Paprocki, “We went back to (research food preparation in) the 1800s and found coffins were different – made with rocks and coal, while the animals are cooked on the instruments.”
The dinner will also include live musical performances and several interactive dessert courses that include s’mores with homemade mallow and a grilled shortcake with fresh, seasonal fruit.
“This is definitely something that hasn’t been seen before,” Paprocki added.
For more information about the dinner, or to purchase tickets, click here.
Top Image: Green Spaces Alliance of South Texas serves as a source of local produce and food education. Photo Courtesy of GSA.
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