Bring together 21 of the area\u2019s top chefs, 27 organic ranchers and growers, and 27 local artisans and purveyors creating 11 exquisite courses, and what do you get? One Berry Good Night. The exuberant affair \u2014\u00a0now in its third year \u2014 showcased the best of the best in the business on July 14,\u00a0including 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 \u2014 owner of organic cupcakery Cups in La Jolla \u2014 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\u2019s 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\u2019s 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 \u2014\u00a0or collaboration of chefs \u2014\u00a0who 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\u00a0evening could be incorporated into a dish. Fresh, seasonal berries of all kinds were utilized in every culinary fashion imaginable \u2014 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\u2019s local produce. It was also a chance for the area\u2019s 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 Fran\u00e7ois and Diana Goedhuys of Girard Gourmet, Jason Knibb of Nine-Ten restaurant and bar, George Morris of Beaumont\u2019s Eatery and Jesus Gonzalez of Cups Culinary.<\/p>","protected":false},"excerpt":{"rendered":"
Bring together 21 of the area\u2019s top chefs, 27 organic ranchers and growers, and 27 local artisans and purveyors creating 11 exquisite courses, and what do you get? One Berry Good Night. The exuberant affair \u2014\u00a0now in its third year \u2014 showcased the best of the best in the business on July 14,\u00a0including the finest […]<\/p>","protected":false},"author":726,"featured_media":276574,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11560","_seopress_titles_title":"A berry good night for berries","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11560],"tags":[],"class_list":["post-276573","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-la-jolla-village-news"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/276573","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=276573"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/276573\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/276574"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=276573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=276573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=276573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}