One Berry Good Night.
The exuberant affair — now in its third year — showcased the best of the best in the business on July 14, including the finest locally sourced, sustainable cuisine, perfectly paired libations and lively conversation among pioneers and activists in the organic and sustainable food industry.
Michelle Lerach — owner of organic cupcakery Cups in La Jolla — and her equally green-dining conscious husband, Bill Lerach, hosted the farm-to-table supper, opening the doors to their stunning La Jolla Farms estate to more than 200 sustainable farmers, chefs, local purveyors and trailblazers in the world of environmentally conscious fare.
The evening kicked off with appetite-stimulating aperitifs from Stone Brewery and Snake Oil Cocktail Co., followed by a berry-picking excursion through the Lerach’s organic fruit, vegetable and herb gardens.
Following a mini-harvest in the gardens, walking tour among exotic birds in the aviary and exploration of Bill Lerach’s exclusive collection of indigenous art on the estate grounds, guests gathered around more than a dozen rustic picnic-style tables in the relaxed backyard setting, surrounded by the lush gardens and set against a fading sun setting over the sparkling Pacific.
Guests were welcomed by emcee Todd Murphy and hostess Michelle Lerach, who introduced each delectable course alongside the innovative chef — or collaboration of chefs — who crafted the masterful work of edible art.
From the oxtail tortellini soup to the cacao-frosted raw brownie dessert and everything in between, each course showcased the myriad ways the signature produce of the evening could be incorporated into a dish. Fresh, seasonal berries of all kinds were utilized in every culinary fashion imaginable — from blueberry gelees to strawberry salsa, berry demi-glace to carbonated boysenberries.
The Berry Good Night dinner served as more than just an evening to showcase the best of this season’s local produce. It was also a chance for the area’s greatest culinary minds to mix and mingle over fine fare, while rallying behind a united, socially conscious voice that supports their fellow local, sustainable and organic farmers, ranchers and producers.
Village chefs and purveyors included François and Diana Goedhuys of Girard Gourmet, Jason Knibb of Nine-Ten restaurant and bar, George Morris of Beaumont’s Eatery and Jesus Gonzalez of Cups Culinary.