Please join us Saturday, March 30, 2013, for a special farm-to-table dinner showcasing locally grown ingredients from farmers in the Chico area. Created by Executive Chef Micheal Iles, this five-course menu is a behind-the-scenes peek at the brewery’s culture of sustainability. The dinner will feature grass-fed meat, cheese, vegetables, fruit, and more from nearby farms, most within a 20-mile radius of the brewery. From soup featuring recently foraged mushrooms to couscous that uses our Estate Garden carrots harvested only hours earlier, these dishes are the epitome of freshness.
Don’t miss this meal, a rare opportunity to learn more about eating locally while supporting the Chico community. With only 75 seats available, buy your tickets early. Doors open at 6:00 p.m. and dinner begins at 6:30.
