Fun Barn-Raiser Event Presented by San Antonio’s Chef Cooperatives
WHAT: Chef Cooperatives is gearing up for their next farm-fresh fun barn-raiser event, this time to benefit local permaculture farm, Talking Tree Farm. Funds raised will go towards building a barn for the farm, which will be used for production and classes.
“We feel very blessed to be able to have the Chef Cooperatives come out and have an event at the farm and just blessed to have an organization like this that’s helping a new generation of farmers create sustainable projects,” said Silvain Clavieres, who owns the farm along with his lovely wife, Sarah Clavieres.
Folks can donate directly to the farm at any time via Talking Tree Farms’ GoFundMe page: https://www.gofundme.com/4yee1hc
WHO: San Antonio’s Chef Cooperatives, a nonprofit group comprised of well-known San Antonio chefs, has been instrumental in raising funds through their pop-ups to actively support the health and prosperity of South Central Texas farmers, ranchers and vintners as well as the community.
Sunday, April 15, 2018
1PM – 4PM
Talking Tree Farm
Destiny Aponte of It’s Destiny Catering, James Canter of Guerrilla Gourmet, Chris Cook of Bogside, Hanzo, Freddie Covo of Normandie Chocolat, Adrian Davila of Davila BBQ, Teddy Liang of Hanzo, Tony Hernandez of Bliss, Joel “Tatu” Herrera of Tatu’s Food Debauchery, Michael Grimes of Southern Grit Flavor, Mike McAndrewof Lil’ Red’s Boiled Peanuts, Shane McClellan of Dad’s Place, Michael Miller of Madge’s Food Company, John O’Larnic of H-E-B Plus, Stephen Paprocki of Texas Black Gold Garlic, Joshua Schwencke of The Gastronomy Company., Michael Sohocki of Restaurant Gwendolyn and Toby Soto of Humo
TICKETS: $55 per person – can be purchased online at: https://www.chefcooperatives.com/events
Talking Tree Farm Barn-Raiser Menu
Lil’ Reds Boiled Peanuts
Family Style Main Courses
~ Country-style fried pork chops, truffled turnips, sweet cream gravy
~ Marinated South Texas style skirt steak cooked over an open flame.
~ Strawberry buttermilk fried chicken with charred leeks, arugula, candied fennel.
~ Texas Olive Oil poached shrimp with tomatoes, chiles and herbs
Family Style Sides
~ Black Garlic Spinach and Frijol Plantain Bocados With Orange Lime Chipotle
~ Buttered radish salad, lettuce Variety, butter fluff, apple-black pepper vinaigrette
~ Calabacitas con Elote, Garden Herb Chimichurri, Roasted Corn Crema
~ Collards and assorted greens, stewed with smoked pork.
~ Kale and farro salad with roasted tomatoes and agave vinaigrette
~ Roasted beets, chèvre, chili-citrus vinaigrette, mint, toasted pecan gremolata
~ Roasted broccoli cauliflower with Caesar dressing
~ Seared miso butter cauliflower, succotash salad chimichurri, roasted beet vinaigrette
~ Smoked cabbage steaks with caramelized onion and corned beef
~ Stuffed Hasselback Potatoes
~ Mexican-style street corn with butter, mayo, Mexican crema, cotija cheese, chili powder, cilantro
Texas-Style S’mores, homemade Marshmallows, chocolate and graham crackers
Normandie Chocolat Truffles ~ Locally hand-crafted Swiss-style chocolates
Hops & Vine Distributing will pour all three of Texas Wines from their portfolio, Kuhlman Cellars, William Chris Vineyards and Lost Draw Cellars
Weathered Souls, Cactus Land and Deep Ellum Brewing
Madge’s Bloody Mary Mix Bar