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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)
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 |