By Brett Martin, Resident District Manager
Redlands in California’s San Bernardino Valley has a rich agricultural heritage, having once been one of the area’s largest producers of citrus crops. The Redlands Conservancy seeks to preserve both the agricultural land and its heritage – goals Bon Appétit is proud to support.
Chefs from Bon Appétit at Redlands University in Redlands, CA, recently teamed up with two local farms and other area chefs for the second annual Feasting on the Farm, a benefit for the Redlands Conservancy. Hosted by Jason and Abby Harned from Three Sisters Farm and Doug and Mamie Powell from Powell Farms, this event brought guests out to the two San Timoteo Canyon properties for a multiple course, progressive dinner prepared by volunteer chefs and featuring freshly harvested produce from both farms.
Guests sipped drinks and enjoyed appetizers while touring the Harneds’ home, which was built by Jason and his family from straw bales and clay excavated from the property. The party progressed on to Powell Farm for a beautiful evening filled with music, dinner, dessert, and friends. Bon Appétit contributed butternut squash custard tarts prepared with butternut squash from Three Sisters Farm, local honey from Jim McWilliams in Yucaipa, and served with fresh Chantilly cream.
Though the food took center stage, guests also enjoyed tours of both farms and planting demonstrations. The event was a great success for the conservancy, connecting participants with both the farmers who grew the food and the chefs who cooked it.
Photos by Mod Photography