Project Green Fork Dinner

My friend Margot, who started Project Green Fork, hosted a Spring Supper fundraiser at Tsunami Sunday night. I really wanted to go, but Warren wasn't too excited about having to dress up and schmooze. So, I decided to go with Mary and Warren decided to help out in the kitchen!

Little did he know that he would have to show up three hours earlier than me and actually work! Ben loaned him a chef jacket and it looked like he was fitting in just fine when I arrived. I was worried that he was going to be mad at me for once again roping him into something, but he enjoyed himself enough that he volunteered to help out at the Tsunami Farmer's Market dinner in June.


The menu consisted of local ingredients. We started mingling and drinking champagne around 6:00pm. PGF Board Members acted as servers for the evening and brought around Blue Cheese Potato Croquettes with Jones Orchard Chow Chow, Bacon Wrapped Dates, and West Wind Farms Chicken Satay with Thai Peanut Sauce (not pictured).

The first course was a salad of organic mixed greens from Windmere Farm with Bonnie Blue feta cheese, seasoned Delta pecans, and wasabi deviled eggs. Second course consisted of Farmer's market sweet potato and lemongrass soup with herb creme fraiche. Third was Delta grind cornmeal crusted Alaskan Halibut on purple hull and ebony pea ragout with Benton bacon and wilted arugula and broccoli rabe from Blue Bird Farms. Dessert was Rosemary shortcake with organic strawberries from Windmere Farm.


My favorite was the soup...and seeing Warren in a chef's jacket.

Support Tsunami and the other restaurants that have pledged to use local ingredients, ban styrofoam, conserve energy, compost, and use eco-friendly cleaners. Fratelli's, Andrew/Michael Italian Kitchen, Central BBQ, and Cafe Eclectic are also certified Green Forker. Miss Cordelia's, Soul Fish, Just for Lunch, Otherlands, Blue Fish, and the Brushmark are in the process of being certified.

Tell your favorite restaurant to sign up!