14th Annual Fall Organic Harvest Benefit Reception and Dinner September 19, 2006, 5:30 - 10 pm The Lark Creek Inn, Larkspur, California Cost: $250 per guest

OFRF hosted its 14th annual benefit event at the Lark Creek Inn with leading members of the Northern California organic community. A team of top culinary artists from the Bay Area will create an unforgettable four-course fine dining experience, crafted from certified organic ingredients. Read the bios of our 2006 team of chefs here.

A Silent Auction was held during the reception, which featured organic wine, dining and tour packages along with artwork.

~ Menu ~

~ Passed Hors D'oeuvres ~
Prepared by John Mitchell, Ron Boyd, Roxanne Klein

Oven Baked Flatbreads with:
Anjou Pears, Honey Glazed Walnuts, and Artisan Cheeses
Italian Sausage, Gypsy Peppers and Fresh Ricotta
Muscat Grapes, Marjoram and Balsamic Syrup

Coconut Oil Biscuits with BBQ Chicken and Cilantro

Seared Prawns with Red Palm Oil and Basil

Roxanne's Raw Sampler: Crackers, Cheese, Vegetables and Seasoned Nuts

~ First Course ~
Prepared by Bruce Hill of Picco & Pizzeria Picco

Kampachi with Apples, Radishes and Olive Oil

~ Second Course ~
Prepared by Victor Scargle of Julia's Kitchen at COPIA

Pan Roasted Quail with Pineapple Quince & Brioche Stuffing

~ Third Course ~
Prepared byBradley Ogden and Jonathon Wright
of The Lark Creek Inn

Lemon and Sage Studded Turkey Steak
with Juniper Confit Tartine, Black Kale and Caramelized Cipollini

~ Fourth Course~
Prepared by Nicole Plue of Julia's Kitchen at COPIA

Hazelnut and Milk Chocolate Panna Cotta with Fig Tartine

Vegetarian / Vegan alternatives available for each course.

All organic ingredients and products are produced in accordance with the USDA National Organic Standards