Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma
Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma
More than 120 guests enjoyed the Farm to Table event which featured locally-sourced ingredients. Garden Watermelon Gazpacho and Mimosas were the beginning of a taste sensation that finally concluded with Panna Cotta topped with organic strawberry coulée. Photos by Larrisa Scors Anderson and Gina McInerny photo.
The exquisite charcuterie table offered an array of artisan delights including Kalamata olives brined by Michael Backalukas, honey from Eli’s Farm, strawberries from JR Organics, caviar provided by the Holloways, and Greek style fava beans in tomato sauce. Leone D’Arcangelo from Fresco Grill in Bonsall prepared the cheese and sausage platters including White Irish Cheddar and Port Wine cheeses from Belton farms as well as a smoked duck sausage from Mapleleaf Farms.
Chef Faro Trupiano speaks about his participation at the Farm to Table event. “From arugula to zucchini, I got to work with ultra fresh and locally-sourced ingredients full of amazing fragrance, flavor and vibrant colors," said Trupiano. "I was like a kid in a candy store, and it was a real honor to be part of such a fantastic Farm to Table event.”
The ABCs (arugula/avocado, beets, cheese) for a great salad. "The contrast of colors in the blood orange, beet, and avocado salad just jumped off the plate," said Chef Faro Trupiano. "The citrus layer cut through the strong bite of the arugula, while the goat cheese added not only a layer to the flavor profile, but also a creamy texture.”
Fundraiser supporters include, from left, BES/SMS teachers Andrea Breuninger, Valerie Latimer, Terry Breckenridge, and Debbie Hoffman.
Succulent and Sauvignon Blanc Pairing – The evening’s libations were provided by Fallbrook Winery, Bonsall Fine Wines and Spirits, Mother Earth Brewing Company and Belching Beaver Brewery. Succulents by Silverthorne Farms were crafted into delightful centerpieces by Rachel Thomas and family.
Farm to Table event planner and SMS PTSA president Jenn Smith, right, basks in the magical lighting of Mother’s Day eve with BUSD parent Larissa Scors Anderson.
Attending to the Farm to Table guests is hostess Carmen Ford, owner of the exclusive Lionsgate estate of Bonsall, with twin daughters Abigayle, left, and Isabella, 9th graders at Bonsall High School. Guest Nicole Lang touted, ”Lionsgate was a perfect location, with plenty of space for everything and even the twinkly lights provided for a magical end to the evening."
BONSALL – The Bonsall Unified School District (BUSD) community came together to support Sullivan Middle School (SMS) in its mission to provide students with cutting-edge technology. More than $15,000 was raised at the first Farm to Table event held Saturday, May 13 at Lionsgate in Bonsall.
The fundraiser was organized by PTSA president Jenn Smith and SMS principal Joseph Clevenger along with Angelique Backalukas and Crystal Dence. Farms contributing locally-grown produce included Eli’s Farms, JR Organics, Del Rey Avocados, and Kendall Farms.
Many BUSD teachers and staff supported the Farm to Table event as either volunteer servers/bartenders or guests. Teacher Cassie Costa stated, “It felt like a huge family get-together!”
Craig Leach, BUSD technology and learning coordinator, stated: “Sullivan Middle School students and teachers are already accomplishing amazing things in STEM. The support of the PTSA and the Farm to Table event brings us even closer to the vision of a 1:1 student to device school. Making sure our students are technologically proficient is one important way to encourage our students to be successful in college and career.”
The next Farm to Table event will be a harvest theme in the fall.
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