Austin’s top chefs featured at Farm to Plate, May 11

SFC adds brand new VIP Hour experience hosted by Juniper to popular annual fundraiser; Tables on sale now!

More than 30 of Austin’s most acclaimed chefs will serve samples of their culinary creations at Sustainable Food Center’s ninth annual Farm to Plate on Wednesday, May 11 from 7- 9:30 p.m. at the historic Barr Mansion.

Farm to Plate focuses exclusively on locally grown and produced food. All of the participating chefs have shown a commitment to using food from local sources, in line with SFC’s mission.

2015 ixi.photographyThe 2016 Farm to Plate chefs are:

Asti: Erica Beneke

Barley Swine: Bryce Gilmore, Bradley Nicholson, and Charles Zhou

Bespoke Food: Tony Oppie

Boiler Nine Bar & Grill: David Bull

Cafe Josie: Todd Havers

Cantine: Scott Kaplan

Cocoa Puro: Tom Pederson

Contigo: Andrew Wiseheart

Dai Due: Jesse Griffiths

Eden East: Sonya Cote

Epicerie: Sarah McIntosh

Fixe: James Robert

Greenhouse Craft Food: Rob Snow

Italic: Andrew Curren

Jacoby’s: chef TBA

Juliet: Jacob Weaver

Juniper: Nicholas Yanes

La Condesa: Rick Lopez

Launderette: Rene Ortiz

Lick: Anthony Sobotik

Make It Sweet: Jennifer Bartos

Odd Duck: Susana Querejazu

Olive & June: Shawn Cirkiel

Olivia: Jared Conoley

Peche: John Lichtenberger

South Congress Hotel: Michael Paley and Amanda Rockman

Sway: Martin Wilda

Tacodeli: Joel Fried

Thai Fresh: Jam Sanitchat

The Bonneville: Chris Hurley and Jennifer Costello

Trace: Angel Begaye and James Zoller

Uchi: Michael Castillo

The event format is “sip and stroll” with guests sampling small bites and enjoying an array of beverages throughout the evening. Drinks will be provided by mixologist David Alan, a.k.a. the Tipsy Texan; beer from local breweries Saint Arnold Brewing Company, Independence Brewing Company, Thirsty Planet, and Hops and Grain; various biodynamic wines by The Austin Wine Merchant; cider from Argus Cidery; and tea from Zhi Tea.

This year’s Farm to Plate will feature a brand new VIP experience, hosted by Austin’s highly acclaimed Juniper, from 6- 7 p.m. Chef Nicholas Yanes and his team will showcase the best Juniper has to offer, pop-up style, with a signature cocktail, savory bite and dessert, providing an intimate look into the new restaurant’s fare.

“Each year, Farm to Plate allows SFC to shine a spotlight on the amazing food sustainably grown and raised in Central Texas, those hard working family farmers who ensure access to their products, and the incredible food and beverage artisans who bring these delicious products to life,” says Ronda Rutledge, executive director.

SFC expects 600 guests at the event, and the program will include the annual Sustainable Food Changemaker awards, honoring individuals and organizations that play a key role in fighting hunger and promoting sustainable agriculture.

Tables are available for purchase on SFC’s website at VIP tables, which include premier seating, table amenities, and access to the VIP Hour, are $3,000. General admission tables are $2,000. All tables seat 10.

All proceeds from Farm to Plate benefit SFC’s not-for-profit programs including four farmers’ markets, organic food gardening classes, support for area farmers, and interactive cooking classes and nutrition education.

Corporate and in-kind sponsors to date are Central Health, HEB, Silicon Labs, Bank of America, Broadway Bank, CSID, Farm Credit Bank of Texas, Hardie’s Fresh Foods, Horizon Bank, Maxwell, Lock & Ritter LLP, Stratus Properties Inc., Barr Mansion, Blue Avocado, Marquee Event Group, and The Austin Wine Merchant.

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