YOLO COUNTY NEWS
Village Feast guests enjoy lunch at linen-draped tables under umbrellas and shade trees in Davis' Central Park. The feast is modeled after “Le Grand Aioli,” the food lovefest that is a summer tradition in Provence, France. Courtesy photo

Local News

Menu announced for ninth annual Village Feast

By From page A3 | July 19, 2013

Guests at the ninth annual Village Feast — which begins at noon Saturday, Aug. 24, in Davis’ Central Park — will dine on grilled lamb, heirloom tomatoes, fingerling potatoes and a fruit tart, with all proceeds benefiting farm-to-school programs.

Tickets are $75 per person in advance, and are available at the Davis Food Co-op, 620 G St.; online at www.brownpapertickets.org and at the Davis Farmers Market on Saturday mornings. Tickets are $85 the day of the event, if available; past events have sold out.

The afternoon kicks off with an aperitif hour featuring watermelon agua fresca, selected Yolo County wines, olives and toasted almonds and Belgian endive with creme fraiche and ricotta cheese.

Guests will enjoy lunch at linen-draped tables and will be served a family-style meal, featuring produce from local farmers prepared by Buckhorn Catering.

The Provencal-inspired menu will include mixed heirloom tomatoes; steamed red and gold beets, roasted sweet peppers, eggplant, summer squash and summer bean salad; fingerling potatoes with fresh aioli; grilled leg of lamb with herbs and roasted pepper and caper sauce; local organic hard-cooked eggs; fresh-baked baguettes; and assorted Yolo County wines.

Dessert will be a rustic fruit tart.

There will be music and a silent auction featuring unusual items and regional experiences. All proceeds from the event will benefit Yolo Farm to Fork and Davis Farm to School programs, which support maintaining school gardens, recycling programs and local food in school cafeterias.

The Village Feast is modeled after “Le Grand Aioli,” the food lovefest that is a summer tradition in Provence, France. This traditional event brings the community together around a local farm-fresh meal during August.

In keeping with the “Le Grand Aioli” tradition, participants will bring their own dinnerware, flatware and cloth napkins. Many bring their best china, silver and linen napkins. It adds to the specialness and enjoyment of a long leisurely meal.

Enterprise staff

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