|
Upcoming Events:
Saturday, April 7th enjoy 'A Touch of Tehachapi' at the Lancaster Performing Arts Center held in conjuction with LPAC's Touch of Classic series for information go to: A Touch of Tehachapi
Saturday, August 4th enjoy the Sixth Annual Tehachapi Food & Wine Festival in historic downtown Tehachapi. Enjoy the finest Food, Wine, Brews, Music, Fine Arts, Chef Demonstration, Native-American Dancers & Drum Team, 2 Venues of Live Music for complete information go to: Tehachapi Food and Wine Festival
Taste of Tehachapi presents - Feast at the Farm
Dining among the fruit trees at Weiser Family Farm
By Kim Durham
Tehachapi residents have long known that our soil and climate produces great fruits and vegetables, but now more and more people are learning about our high quality produce thanks to area growers like Weiser Family Farms. The bounty of the Weiser family’s Highline Road farm was on full display on Saturday, September 24 when Taste of Tehachapi organized a gourmet dinner right in among the fruit trees.
The event featured chef Ray Garcia of the highly regarded restaurant The Fig, located inside the Fairmont Hotel in Santa Monica. The dinner was one of an ongoing series farm-to-fork culinary events known as “Feast at the Farm” hosted by Taste of Tehachapi. Each of these memorable meals, created by a distinguished chef, incorporates local farm products prepared and served on site.
The September 24 Feast at the Farm utilized Weiser produce whenever possible and Chef Ray treated the guests to plate after plate of delicious food. Among the dishes were a colorful salad made by chef Josh Smith that included fresh greens, baby beets, Weiser radishes, and delicious vine ripened tomatoes. Weiser family farm’s employees obtained a locally raised pig which was then prepared deep pit style and served with potatoes and carrots in a mouth-watering sauce.
Also prepared by Chef Ray and his talented assistant Ruth Hurwitz, was an amazing red beet Rissoto topped with parmesan and yellow colored beets giving it a lavender purple color. One of the main plates the guests particularly enjoyed was the marinated skirt steak topped with fried jalapeños and Weiser’s own purple spring onions. The Weiser produce included the popular fingerling potatoes with crispy parsley and spinach as well Italian broccoli with caper infused kumquats.
We had a master pastry chef with us to finish off the night with a succulent apple crostada covered in a tangy Persian mulberry sauce. Robert Wemischmer is not only a renowned pastry chef and teacher, but also the author of the book “Dessert Architect.” He peeled and sliced by hand all 50 pounds of Weiser apples that went into the dessert and also rolled all the dough by hand. With this sweet and tart dessert, low lighting strung off the fruit trees, and good company and conversation the evening was complete. Not only was it a great opportunity for locals to appreciate our Tehachapi-grown produce, but it was also a memorable introduction for the more than 30 out-of-town guests that were in attendance.
 |
|
Ray Garcia
|
 |
|
Robert Wemischner
|
For more information contact the Event Concierge Anthony McDemas at 661.972.9007 or email at
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
.
Featured chefs:
 Weiser Family Farms
http://www.weiserfamilyfarms.com
Taste of Tehachapi is your guide to the Finest Foods from the Farm to the Fork.
|