The annual Farm to Fork Dinner is an elegant event put on by the Galt Ag Boosters outside on the promenade in beautiful downtown Galt. The evening features a catered dinner featuring locally sourced ingredients, beer and wine tasting, a farmers market with local vendors, and live music. This year’s event was held on September 21 and each year is held around this date. Tickets go on sale in August each year, so keep us in mind for 2020!
Here is the menu that was featured at this year’s Farm to Fork Dinner:
Grilled Zucchini Roll-ups with Lemon Basil Ricotta & Slow Roasted Tomato (Zucchini from Castaneda Farms in Vacaville)
Crispy Pork Belly with Chipotle Nectarine BBQ Sauce on Toasted Flatbread (Nectarines from Twin Peaks Orchards in Newcastle)
Tossed Caprese Salad with Heirloom Tomatoes, Brocconcini Mozzarella, Fresh Basil Balsamic, EVOO Sourdough Croutons
(Tomatoes from Ray Yeung Farms in West Sacramento)
Bread & Butter
Carved New York Loin with Chimichurri Citrus Achiote Marinated, Grilled Chicken Thigh, Summer Fruit Salsa, Summer Vegetable Succotash
(Beef donated by Harris Ranch Beef, Certified Angus Beef, Del Monte Meat CO, and Christie & Chris Van Egmond, Corn from RRS Farms in Brentwood)
SPAANS Pumpkin Cake with a cream cheese and pumpkin puree topped with whip cream, cinnamon maple leaf and a sugary cranberry
(Donated by SPAANS Cookie Company & The Thompson Family)
Here is a video from our 2018 dinner that illustrates the highlights of the evening. We hope you will join us in 2020!