YOLO COUNTY NEWS
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A server delivers a platter of farm-fresh food at the 2013 Village Feast in Davis' Central Park. The event, a fundraiser for Davis Farm to School and Yolo Farm to Fork, will be held Saturday, Aug. 23, under the sycamores in the park. Tickets are on sale now. Wayne Tilcock/Enterprise file photo

Local News

Gourmet menu announced for the Village Feast

By From page A4 | August 10, 2014

Guests at the 10th annual Village Feast, which celebrates the rich harvest of local food and flavors of Yolo County, will enjoy a gourmet, multi-course meal centered around grilled lamb from Superior Farms, complemented by locally sourced produce and a selection of fine wines from Yolo County.

The event runs from noon to 4 p.m. in Davis’ Central Park, Fourth and C streets.

Guests seated at long, white linen-covered tables under the sycamore trees will enjoy a family-style meal prepared by Buckhorn Catering, complete with musical performances and topped off with a silent auction featuring unique items and regional experiences.

The Village Feast fundraiser benefits Davis Farm to School and Yolo Farm to Fork, supporting their efforts to secure local, fresh produce for school meals and to establish and sustain edible school gardens, farm- and garden-based education and recycling and composting programs.
Tickets are $75 per person and may be purchased online at www.villagefeast.org; at the Davis Food Co-op, 620 G St.; and at the Davis Farmers Market on Saturday mornings. Tickets also may be available on the day of the event for $85, but guests are advised not to wait, as past events have been sold out.
An aperitif hour will feature watermelon fresca, olives, toasted almonds, Belgian endive with creme fraiche, and ricotta cheese garnished with chopped chives. The appetizers will be accompanied by select Yolo County wines from Berryessa Gap, Watts Winery and Wooden Valley Winery, and beer from Dust Bowl Brewing Company.
Guests will enjoy music to match the local flavors. Mariachi Puente, an ensemble of students from Davis junior high and high schools, will perform for the first half of the aperitif hour. For the remainder of the feast, guests will enjoy the jazz sounds of the Steve Watkins Duo, featuring Steve Watkins on guitar and Gerry Pineda on bass.
After aperitifs, the feast begins. The centerpiece of the French Provencal-inspired lunch is grilled leg of lamb with herbs and roasted pepper and caper sauce. Guests also will enjoy mixed heirloom tomatoes garnished with olive oil, sea salt and green basil; red and gold beets, roasted sweet peppers, eggplant, summer squash and green beans; aioli made with local organic eggs; fingerling potatoes; and fresh-baked baguettes.

Dessert will be a rustic tart made with locally grown summer fruits.
In keeping with the “Le Grand Aioli” tradition in southern France, participants will bring their own dinnerware, flatware and cloth napkins. Many bring their best china, silver and linen napkins (wine glasses will be provided) to add to the community feel, specialness and enjoyment of a long, leisurely meal.

Enterprise staff

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