Taste of Tehachapi

Anthony McDemas, Publisher
661-972-9007
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Taste of Tehachapi Culinary Club - A guide to local farms and restaurants

The Tehachapi Tours & The Whole Wheatery present:

The 3rd Annual Feast at the Farm

Tehachapi Tours is hosting our third annual Feast at the Farm in Tehachapi. Just two hours north of Los Angeles, Tehachapi is home to the Tehachapi Loop a railroad engineering marvel, in addition, Tehachapi also has the largest and oldest wind farm in the U.S. Less known, Tehachapi is one of the most prolific organic producing agricultural areas in the State of California. At over 4,000 feet, the terroir of Tehachapi is a pristine environment producing amazing fruits, vegetables and animal products. The Feast at the Farm proudly celebrates this agricultural area, a gesture of appreciation for the earth, the farmers and laborers that produce some of the finest and most unique foods in the world.

  Based mostly on locally grown foods, the menu will be created by three acclaimed chefs. Zagat rated, Chef Rich Mead, of Sage Restaurant in Newport Beach is the original chef from year one and is once again returning to create culinary magic. A finalist on KCET's Cooking With Fire, Yannick Marchand is returning to Tehachapi to bring his amazing talent creating extraordinary and unique courses. Best selling author and teacher of professional baking and pastry, Robert Wemischner (“The Dessert Architect”) is also returning to create the sweet course at the end of the meal capturing the flavor of local produce.

This year’s dinner is being held in the orchard at Moessner Family Farm in Cummings Valley. Farming for over 30 years, the Moessner family are regulars at Santa Monica’s Farmer’s Market and have culinary roots dating back two generations. As the patron of the Moessner Family, Paul Moessner, was the former Executive Chef of the Beverly Hills Hotel. 

Join us on Saturday, September 15th at 4 pm to celebrate the food and ambiance at Moessner Family Farm for the third annual Feast at the Farm. Tickets are $100 for a multicourse meal paired with wine and non-alcoholic potions. Seating is limited to the first 100. For information and to purchase tickets go to: www.TehachapiTours.com

 

Feast tickets are $100 per person.  For reservations or information go to: 

www.TehachapiTours.com 

or call 888/324-TOUR (8687) 

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Feast at the Farm 3 

 Le Menu 

Appetizers

Assorted Grilled Pizzas

and

Chilled Weiser Farm’s Melon Shooter 

mint, extra virgin olive oil

Dinner

Heirloom Tomato and Murray Farm’s Watermelon Salad

soledad farm’s goat cheese, spicy greens, grilled red onions, balsamic vinaigrette, basil oil

 

Seared Indian Point Ostrich Ranch Fan Fillet Buttata

weiser farms caponata, tangleweed farm’s arugula, sweet onions, roast tomato vinaigrette

 

Feast of Tehachapi Porchetta

grilled herb and garlic rubbed pork, roast weiser farm’s eggplant, , warm olive oil poached weiser farm’s fingerling potato and tarragon salad, green tomato apple chutney, pinot jus 

 J&J Ranch Grassfed Beef Shortribs and Beef Sausages

red wine braised beef shortribs and grilled sausages, padron pepper and tomato salsa, braised greens, dragon tongue beans and braised bermuda onions

 Condiments for the Table

Pickled Roast Weiser Farm’s Beets

Pickled Sweet Onions and Peppers

Red Jalapeno Chimichurri

 Dessert

Dessert - A creation by Chef Robert Wemischner

Best selling author and teacher of professional baking and pastry, Robert Wemischner (“The Dessert Architect”) is also returning to create the sweet course at the end of the meal capturing the flavor of local produce.

Click to read more about Restaurant & Farm Map and Guide

 
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