Flavors

Friday, February 24, 2017, 7:00–9:30 p.m.

The Autry in Griffith Park

Admission: 
$45 Autry Members /$50 Nonmembers
RSVP/Reservations: 
Space Is Limited / Reservations Recommended
RESERVATIONS

About the Event

Explore the journey from farm to table during this fascinating culinary series of thematic pop-up dinners combining historical and environmentally sustainable ingredients. Presented in collaboration with the Livestock Conservancy and Wildwood Heritage Provisions, experience the flavors of authentic Longhorn cattle, Churro sheep, and other breeds from California’s past, and join the conversation on the future of farming. Tickets include plates from four farm-to-table food stations, access to the California Continued galleries and garden, and meet-and-greets with chefs and other food experts.

Theme: Future of Food?

Join us for a meal selected for sustainability, with smaller, flavorful breeds and locally sourced ingredients from a time of less intensive agriculture and greater species diversity. Using cuts of meat that minimize waste and livestock more suited for a changing climate, this meal reduces environmental impact while enhancing the flavors on your plate.

Plus, don’t miss Historic California,  the first installment of this Autry culinary series on Friday, January 27.


FOOD STATIONS
Mulefoot Pig
Watkins Cattle and Livestock Company, Ojai, CA
Crispy Pig Ear Lettuce Wraps With Radish Slaw
Pulled Pork Shoulder Sliders With Hoisin BBQ and Togarashi
 
Bycatch Seafood
Ling Cod Brandade Toast With Frisee and Mustard Salad
Rockfish Key Lime Ceviche
 
Navajo Churro Sheep
Huska Millennium Acres, Paso Robles, CA
Slow-roasted Heirloom Carrots With Whole-braised Lamb Jus
Cured Lamb With Fermented Cucumber and Hot House Tomato Salad
 
Chef’s Dessert
 
Menu subject to slight changes based on ingredient availability.