Foodways Dinner for Student Success

Save the date! The Foodways Dinner with special guest Alice Waters takes place at the Cowell Ranch Hay Barn at UC Santa Cruz on July 15, 2022, from 4-8pm.

Join us for an incredible evening with Alice Waters and Center for Agroecology leadership, staff, and students! Join a tour of the UCSC Farm, participate in a silent auction, and enjoy a five course meal at the Cowell Ranch Hay Barn. Proceeds benefit our Foodways Fund. Registration is now live and can be found here. Tickets are available at $225 per person or for groups of 4 for $825 and groups of 6 for $1,200.** 

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As UC Santa Cruz continues its innovative momentum to nourish and support student success, the Center for Agroecology is inviting you to the table. Drawing from the inspiration and menu concepts of Chez Panisse, Chef Brooks Schmitt and our student team will provide a delicious five-course meal featuring seasonal, local produce.

Across the UCSC campus, students engage in field and kitchen internships, access free, organic, farm-fresh produce at a variety of Basic Needs distribution sites, and come into a non-transactional cafe space that integrates student leadership development and co-curricular activities. The cafe serves more than 200 students a day, offering fresh-pressed juices, salads, and a revolving menu of culturally relevant dishes all made with seasonal crops from our student-staffed campus farm and local farms and vendors from the Santa Cruz Farmers’ Market Association.

The Foodways Fund supports this work by engaging with community stakeholders and connecting them to our campus efforts to help foster a nourishing environment that empowers students with sustenance and success. Gifts are directly invested in student leadership, sustainably sourced ingredients, and field and kitchen equipment advancing our Basic Needs efforts at UCSC. Register today to join us in advancing a just and sustainable food system for all students. 

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Menu

Hog Island oysters with mignonette
Roasted Kashiwashe nuts and marinated olives

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Petite aioli with summer vegetables from the UCSC garden
Carrots, artichokes, snap peas and radishes
New garlic soup with levain croutons and fried rosemary
Braised lamb Provençal with stuffed Early Girl tomatoes and potato-wild fennel gratin
Field lettuce salad with dijon vinaigrette

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Olive oil cake with hay barn field strawberries and crème Chantilly
Mint and lemon verbena tisane

Wine Pairings
Madson Sparkling Pet Nat Rose - - oysters, walnuts, olives
Margins Chenins (33 bottles) - Petit Aioli & summer vegetables
Madson Shiner Chardonnay or Margins Neutral Oak Hotel - Garlic Soup w/ levain croutons
Margins Grenache & Madson Syrah - Lamb Provencal and Stuffed Early Girl Tomatoes
Margins Counoise - Olive Oil Cake w/ Strawberries


**Fair market value for each ticket is $100 for the meal and up to $125 for tax deduction purposes per registration.