We love doing work for non-profits, and Earth Day at Iron Horse Vineyards is one of our favorite annual events. Every year, the Green Valley Foundation puts on an afternoon of delicious foods, amazing wines, music, and world-class speakers to raise money for an environmental cause.
This year the theme of the event was “Future”, and Joy Sterling, the CEO of Iron Horse Vineyards, invited us to partner with Chef Christopher Greenwald of Bay Laurel Culinary to do a future foods station, that took the commitment to sustainability that we all share, and present it with look like the Jetsons, meets the 1964 World’s Fair, meets Wine Country rustic style. We styled the station with a display rack for guests to choose their own egg from, a backdrop of chalkboards with information about eggs and mad scientist graphs and drawings, just for fun.
Chef Greenwald did a sous vide egg station, with infused oils and locally farmed eggs from Full Belly Farms. It was served with a salad of perennial grains and local greens. It was a delicious dish, and if you have never experienced a non-factory farmed egg, you should seek out your nearest local farmer’s market right now!
Boyd Matson of National Geographic interviewed CNN Founder, Ted Turner who spoke about his ideas for the future of our planet. Mr. Turner provided bison from his herd for one of the tastiest dishes I’ve eaten in a long while ; grilled bison steak with an herb compound butter and chimichurri sauce, cooked by Iron Horse chef, Ruben Gomez.
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