On July 19th, Jennie Cook of Jennie Cook’s Catering, Plant Based Parties, and the Who Wants Seconds? cookbook (Prospect Park Books) will preside over a three course vegetarian meal, plus dessert, created with locally grown ingredients (including lots of squash, Jennie says).
These communal suppers—with room for 150 guests—help fund the summer intern program in the Muir Ranch garden. The goal is to offer fully paid internships to 30 students over the summer and for these students to earn $600 for eight weeks of work.
The evening’s menu will include a choice of three apertifs: citrus elixir with Camille’s elderflower potion, iced minted elixir, or strawberry lemonade. The first course consists of Catalan gazpacho shooters and chubby croutons, and potato tacos with muir ranch chard curtido and cilantro crema.
The second course has four options: sliced tutti frutti tomatoes with muir ranch basil and onions, green salad with grilled summer fruits, quick pickled cucumbers, and baguettes and chèvre with fennel flowers and cilantro blossoms.
The third course (you may want to wear stretchy pants) consists of summer slaw with chard, ratatouille with Mud’s favorite white squash and ranch leeks, “delicious” bread and zucchini marmalade with roasted elephant squash, and stuffed delicata squash with a classic cornbread stuffing. If space is still available inside your bodily temple, stone fruit crunch and cream will be offered for dessert.
Heels not recommended as guests will be walking across mulch pathways.
Sociable Supper, Farm-to-Table Dinner
Saturday, July 19th, 5-8 p.m.
Muir Ranch High School, 1905 N. Lincoln, Pasadena 91103
A seat at supper: $40
Supper + a Muir Ranch t-shirt: $55
Supper + flowers on your head: $65
Purchase tickets at Event Brite
For complete details, visit JennieCooks.com
Flowers on your head!
Photos courtesy of Muir Ranch.
See more “flowers on your head” at Muir Ranch’s Humans Make the Best Vases website here.