Farmers' Market Dinner
Wednesday, March 27, 2013 : 5:30pm
University Park Campus
Main Dining Room
Open to USC faculty and staff. Admission: $50 (includes dinner, wine pairings and presentation).
Join USC University Club Executive Chef Blake Clevenger as he prepares a farm-to-table dinner featuring the best from our local farmers’ markets.
In addition to Clevenger’s farm-to-table creations, this exciting special event offers the chance to meet a few of the local growers whose produce make up the menu and dine with USC colleagues and friends. The growers will be invited to talk about their produce.
Enjoy the best of spring California-grown fruits and vegetables, paired with wine and good friends.
Menu:AmuseCaramelized Rhubarb with Blood Orange Syrup AppetizerRoasted Tomato Tart with Soledad Farms Goat Cheese, Spinach, Caramelized Garlic and Spring Onions MainSeared Halibut with Chrysanthemum Greens and Pineapple Broth DessertHarry’s Berries Early Spring Gaviota Strawberries with Sabayon
Space is limited for this event, so contact Kristen Todd at firstname.lastname@example.org or (213) 740-5208 to make your reservation soon.