On March 17, private nonprofit Yolo Farm to Fork will host its 4th Annual Spring Gala at the Inn at Park Winters.
From local wine and appetizers to an elegant 5-course dinner, the Gala will celebrate Yolo County’s agricultural bounty. Event proceeds will support Yolo Farm to Fork’s educational programs throughout the region.
For the past four years, the Spring Gala at Park Winters has provided a sophisticated farm-to-fork experience for a good cause and has been described as “Yolo County’s answer to the Tower Bridge Dinner.”
Gala guests can take in sweeping views of the Blue Ridge Mountain Range, explore the charming grounds and gardens, and enjoy the Inn’s “simple country luxury” ambience.
Built in 1865, the Inn is a restored Victorian farmhouse with a gourmet kitchen that regularly features the finest ingredients Yolo County agriculture has to offer.
Thanks to an executive chef who worked at Michelin three-starred restaurant Alinea in Chicago, the Inn at Park Winters has become one of the region’s most regarded foodie destinations.
This year’s Gala menu will feature organic grass-fed short ribs from Woodland’s Panorama Meats and red rice from Davis’ Dewit Rice Farms.
The menu will also feature produce harvested from the Inn’s on-site organic farm. Sudwerk Brewing Company One will supply Gunrock lager, a light-bodied beer brewed at UC Davis using locally grown rice.
Event sponsors include Raley’s, AgSeed Unlimited, Pacific Coast Producers, InHarvest, Agriform, Wilbur-Ellis, Wilkinson International, Panorama Grass-fed Meats, Davis Food Co-op, River City Bank, and Ferro Construction.
The Inn provided the following statement: “Park Winters is proud to have hosted the Yolo Farm to Fork Spring Gala for four years and counting! We share a passion for community, supporting farmers, and promoting a healthful and happy life. Their cause is crucial to our community and we are honored to work with them.”
Yolo Farm to Fork supports garden-centered and farm-based education for students. The organization is dedicated to bringing locally grown farm-fresh food to school meals by sustaining edible gardens. Last year, the 43 gardens they support harvested a total of 1100 pounds of produce which was served in school cafeterias.
In 2018, the nonprofit funded 17 garden grants, supported two high school garden clubs, and enrolled 24 Head Start preschool classrooms in garden- and nutrition-based learning activities. They also helped over 800 students participate in Farm Visit field trips and employed college students in paid garden internships.
Board President Suzanne Falzone hopes the Spring Gala’s proceeds will enable the nonprofit to reach even more Yolo County students.
“Edible gardens are extremely cost-effective, hands-on learning environments where students experience the real world of biology, physics, math and literacy and link them to their classroom learning, not to mention the links to better nutrition, recycling, sustainable growing practices, and the life-long satisfaction that comes from eating food fresh from one’s own garden,” she notes.
A limited number of Gala tickets are available through Brown Paper Tickets (https://www. brownpapertickets.com/event/ 4070443). The ticket price ($125 per person) includes all food and beverages. A portion of the cost of each ticket will be a tax-deductible donation to Yolo Farm to Fork.
