Capay Organic & Grange Restaurant Host Harvest Dinner and Agriculture Lecture

Posted on Oct 25, 2010

Save the date!

Capay Organic (www.capayorganic.com), a second-generation organic farm selling produce to wholesalers, grocery stores, restaurants and at farmers’ markets since 1976, is teaming with Grange Restaurant of Sacramento for the Capay Organic Harvest Dinner on Tuesday, Nov. 16, with a reception at 6 p.m. and dinner seating at 7 p.m.

The dinner will feature a three-course meal made from the farm’s organic produce prepared by Chef Michael Tuohy. Capay Organic farmer/co-owner Thaddeus Barsotti will lead a discussion about sustainable agriculture, and Chef Tuohy will speak about his kitchen’s local and seasonal food philosophy. The evening is an exclusive opportunity to share a local, sustainable meal and learn about sustainability best practices from innovative industry leaders.

Seating is limited to 40 people. Tickets are available by calling the Capay Organic/Farm Fresh to You offices at 800-796-6009. Tickets will be sold on a first-come, first-serve basis by telephone only. Please call between the hours of 8 a.m. and 5 p.m., Monday through Friday to get your tickets. The ticket cost is $100 per person including the dinner, wine pairings and the talks by Mr. Barsotti and Chef Tuohy.

“Sustainable agriculture has migrated from a fringe interest to a popular trend to a mainstream food model,” said Barsotti. “We’re looking forward to talking with our customers and the public at the Grange dinner about organic farming and what sustainable ag means for the future of food.”