Each fall, we cook for the fundraiser Silverlake Conservatory of Music where art is silently auctioned off as live music plays, always with a performance from The Red Hot Chili Peppers. See other years here and here. This is their 15th year bringing music lessons to children from all backgrounds, and they are just about to launch a brand new space designed by Barbara Bestor which is going to be so inviting and fun.
This year, family style dinner for 350 took place in Frog Town with menus designed around the theme of much of the highly coveted artwork. My favorite was a watercolor by Gus Van Sant, and also, of course, a whimsical water color by our friend Jon Huck.
Cocktail hour included a full bar and spicy margaritas with tray passed platters of these vegetarian appetizers. With the beginning of fall upon us, the dinner reflected the changing of the seasons as you see below:
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JF Organic Farms Figs and Bernard Citrus Salad
with mixed The Garden Of Lettuces, Marinated Drake Farm Feta, Radishes, Pistachios, and Reduced Orange Vinaigrette
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Fall Ratatouille
JF Organic Farms Okra, Hungarian Peppers, Roasted Eggplants, Mc Grath Farms Purple Haricot Verts, Windrose Farm Potatoes with Lemon Vinaigrette
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Sautéed Rutiz Farm Baby Broccoli
with Fennel, Dandelion Green and Citrus Vinaigrette
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Coastal Farms Sweet Dumpling Squash + Whole Wheat Fusilli
with Purple Kale and Grilled Spring Garlic
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Wild Caught Plancha Grilled Coho Salmon
with Sautéed Leeks, Red Bell Peppers, and Carrot Puree
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Whole Harvest 100% Grass-Fed + Pasture Raised Beef from Stemple Creek
with Reduced Red Wine Sauce
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Seasonal Fruit Platter
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Family Style Sweet Platters
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Vegan Cheesecake
with Poached Pears
Lemon Custard
with Raspberries
Passionfruit Macaroons
with Dark Chocolate Caramel
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