The Sustainable Food Center’s annual Farm to Plate fundraiser is back with an all-star lineup of local chefs, who will be serving bites of locally sourced food from 7 to 9:30 p.m. May 11 at Barr Mansion.
This year, they’ve added a VIP happy hour that starts at 6 p.m. and will feature food and a cocktail from Juniper chef Nicholas Yanes. Other chefs that will be participating in the main part of the event include Jared Conoley of Olivia, John Lichtenberger of Peche, Michael Paley and Amanda Rockman of the South Congress Hotel, Rob Snow from Greenhouse Craft Food, Trace’s Angel Begaye and James Zoller, and Erica Beneke, who recently left her post at Max’s Wine Dive to join the team at Asti.
The event is SFC’s primary fundraiser and will include the presentation of the annual Sustainable Food Changemaker awards. General admission is sold out, but you can buy VIP tickets for $300 at sustainablefoodcenter.org/get-involved/farm-to-plate. Some tables are still available.