Sustainable Table: A Celebration of Local Food, Farms, and School Gardens

 In Community Event, Explore Ecology, Fundraiser, Sustainable Table

 Over 100 community members gathered at Tres Vientos Ranch on Saturday, May 25th for Sustainable Table, a celebration of local farms, organic food, school gardens, and Explore Ecology programs.

Tres Vientos is the beautiful home of Alan and Lisa Parsons. The evening began with a Parsonics Studio Tour and Demo led by legendary audio engineer and musician Alan Parsons and singer songwriter Glen Phillips. Founder of the Alan Parsons Project, Alan is a musician, songwriter, record producer, and sound engineer whose work spans decades.

(Glen Phillips and Alan Parsons)

While Alan engineered, Glen Phillips sang and played acoustic garden with fellow musician Sean McCue. Best known as the singer songwriter for the band Toad the Wet Sprocket, Glen Phillips is also an acclaimed solo performer.

(Alan Parsons and Glen Phillips)

Guests on the Studio Tour also enjoyed a special wine tasting with Sanguis Winery and appetizers by Chef Clark Staub.

Guests not attending the Parsonics Demo enjoyed a Poolside Cocktail Hour with appetizers provided by Chef Nancy Weiss of the Santa Barbara Unified School District Food Services. Nancy’s secret ingredient? Produce grown by little green thumbs in Explore Ecology’s School Gardens program. Nancy Weiss is a graduate of the Culinary Institute of America and the former chef and owner of SOhO Restaurant and Music Club. In 2008, Nancy took over as Director of Food Services for the Santa Barbara School District where she revolutionized food service for students.

(Chef Nancy Weiss)

Costa Rican singer songwriter MishCatt played music as guests took in the dramatic views of the breathtaking coast.

(MishCatt)

As the sun set, guests enjoyed a family style farm to table dinner. Sustainable Table’s innovative, zero waste menu, created by Clark Staub of Full of Life Foods, highlighted fresh, seasonal ingredients sourced from local organic farms.

(Chef Clark Staub)

The executive chef and owner of Full of Life Flatbread restaurant in Los Alamos, Chef Staub has been creating healthy and delicious food in his gorgeous wood fired stone and clay oven since 2004. Renowned for his restaurant and for sourcing his ingredients from farms within a 60-mile radius, Chef Staub provided a beautiful and delicious dinner for Sustainable Table guests.

(Guests at Sustainable Table)

After dinner, Glen Phillips entertained guests with a musical performance under the stars.

Sustainable Table 2019 raised awareness about Explore Ecology programs and ensured that students in EE Programs continue to have access to a garden, spend time outdoors during the school day, continue to learn about science and the environment, and benefit from Art From Scrap Art Programs.

(Explore Ecology Field Trip)

The Sustainable Table live auction this year was filled with experiences, not things! Auction items included a handcrafted Garden Bed, a Vermi (Worm) Composting Bin, and a Wood Fired Pizza Oven Party!

(Guests Bidding at Sustainable Table)

Special thanks to Sustainable Table Sponsors: Sea Forward, Sunrise 805 Solar, Marborg Industries, Village Properties, Montecito Bank and Trust, Boathouse Restaurant, James Cunningham, American Riviera Bank, Mission Wealth, Glass House Farms, the Santa Ynez Band of Chumash Indians, and the Squire Foundation. 2019 In -Kind Donors include: Margerum Wine Company, Night Lizard Brewing Company, Leitmotif Wines, Sanguis Wines, Veggie Rescue, Frinj Coffee, Sea to Sierra, Goodland Organics, Cutler’s Artisan Spirits, Dock to Dish, Amazing Days Events, and T.W. Hollister and Co.

 

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