Our next dinner partnering with a restaurant that regularly utilizes local ingredients, and with a portion of proceeds going toward the Berry Good Food Foundation, will be held in the beautiful Torrey Pines area of San Diego at Farmer & the Seahorse on October 17th at 6:30pm.

Chef Jason Gethin will prepare four delicious courses that embrace the flavors of fall, sourcing from the organic gardens at sister properties Green Acre Campus Pointe and Green Acre Nautilus. Additional ingredients will be sourced by Jack Ford of Taj Farms.

• Fennel onion cured pork belly, caramelized pumpkin, sorrel, and wilted dandelion greens
• Turkey roulade, green curry pancetta, parsnips, coconut air, and fried rice
• Fire roasted pork shoulder, California red polenta, braised collard greens, pork jus
• Butternut squash flan with passion fruit gel

Beverages will be paired with each course, $95 per person.