Barr Mansion

What’s better than eating a smorgasbord of local delectables that have been thoughtfully prepared by over 30 of Austin’s top chefs? Doing it in the company of Sustainable Food Center’s supporters at the 11th Annual Farm to Plate dinner tonight at Barr Mansion, of course. Lucky for you, tickets are still available.

Barr Mansion

As their only self-produced fundraising event of the year, SFC pulls out the big guns for this event. Because the mission is all about championing local sustainable food – and increased access to health, affordable food – all of the proceeds benefit the nonprofit branches like two farmers’ markets, cooking and gardening classes, and more. The festivities also include awarding this year’s Sustainable Food Changemaker award to Lorena Sanchez Cruz, AISD’s Nutrition & Food Services and SFC’s Happy Kitchen/La Cocina Alegre facilitator.

Barr Mansion, a centenarian, is about is as idyllic as it gets. It just so happens, though, that right there on the zero waste facility site is the first USDA certified organic venue in the country (no easy feat). And the mansion’s staff utilizes composting, solar panels, and rainwater to do things because beauty and brains is an ultimate combination.

We know you’re curious, so without further ado, here’s the full list of participating culinary magicians who share the SFC mission:

Food

Austin ISD Nutrition & Food Services – chef Louis Ortiz
Aviary Wine + Kitchen – chef Thomas Calhoun
Barr Mansion – chef Jessie Ximenes
Chef Jason Stude
bespoke food – chef Tony Oppie
Boiler Nine – chef Jason Stude
The Bonneville – chef Jennifer Costello and chef Chris Hurley
The Brewer’s Table – chef Zach Hunter
Bullfight – chef Austin Finley
Café Josie – chef Todd Havers and chef Cody Taylor
Cannon + Belle – chef Yesica Arredondo
Cocoa Puro – chef Tom Pedersen
Contigo and Chicon – chef PJ Edwards
Delysia Chocolatier – chef Nicole Patel
Eden East and Hillside Farmacy – chef Sonya Cote
Fixe – chef Adam Puskorius
Greenhouse Craft Food – chef Rob Snow and chef Todd Engel
Holy Roller – Britt Castro
Italic – chef Andrew Curren
Juniper – chef Nicholas Yanes
La Condesa – chef Rick Lopez
L’Oca d’Oro – chef Fiore Tedesco
Lick Honest Ice Creams – Anthony Sobotik
Make It Sweet – chef Jennifer Bartos
Pitchfork Pretty – chef Max Snyder
Salt Traders Coastal Cooking – chef Chris Ten Eyck and chef Jack Gilmore
South Congress Hotel – chef Lindsay Flagg
Sway – chef Stacey Jones
Tacodeli – chef Roberto Espinosa
Thai Fresh – chef Jam Sanitchat
TRACE – chef James Zoller
Uchi – chef Joe Zoccoli
Vinaigrette – chef Erin Wade
Wu Chow – chef Ji Peng Chen

Drinks

Argus Cidery
The Austin Wine Merchant
Caffe del Fuego
True Coffee Liquor
Dripping Springs Vodka
Dripping Springs Gin
Paula’s Texas Lemon
Hops & Grain
Hye Meadow Winery
Independence Brewing Company
Kuhlman Cellars
Lewis Wines
Pontotoc Vineyard
Saint Arnold Brewing Company
Tipsy Texan
Wedding Oak Winery
Zhi Tea

See www.sustainablefoodcenter.org/farm-to-plate for more details.

This article appears in May 4 • 2018.

A note to readers: Bold and uncensored, The Austin Chronicle has been Austin’s independent news source for over 40 years, expressing the community’s political and environmental concerns and supporting its active cultural scene. Now more than ever, we need your support to continue supplying Austin with independent, free press. If real news is important to you, please consider making a donation of $5, $10 or whatever you can afford, to help keep our journalism on stands.

SUPPORT US