Green Cuisine is NOT just for Birkenstock Wearing, Unshaven Hippies Anymore .

And Silicon Valley’s award-winning, Parcel 104 Restaurant bets that you’ll agree after trying their 104-Mile Dinner, on June 2, 2007.

Q: What is a 104 -mile dinner?
A: Executive Chef Bart Hosmer (pictured here) has always tried to cook with organic, locally grown products. For this special event he is challenging himself to prepare a dinner with all of the menu’s ingredients from farms and ranches within a 104-mile radius.

Q: What does the invitation mean when it says that the event will be “Carbon Footprint-Free? ?
A: Hell, if I know, but it’s supposed to be better for the environment. Wait….here’s an exact quote-see if that helps….
“In addition, Parcel 104 will completely erase the carbon footprint of the event by working with Planktos, a company that specializes in ecosystem restoration.
“Planktos generates carbon footprint-erasing offsets by restoring the oceans’ declining phytoplankton populations and planting trees in permanently-protected climate forest parks. The firm then sells these offsets to concerned citizens and businesses from its Website. Planktos also donates offsets to meaningful “green? events and is generously contributing five eco-restoration carbon credits to zero out the five tons of CO2 that the 104-Mile Dinner and related travel are expected to produce.”

All I know is that Parcel 104 is co-owned by Chef Bradley Ogden, (love his restaurants), the wine list was honored with the Best of Excellence Award in 2006 from Wine Spectator Magazine, and who isn’t drooling after reading the menu? (So not-to embarass myself, I better read up on my Planktos footprints material while sipping one of Master Sommelier Randall Bertao fine selections.)

All ingredients sourced from within 104 miles

Sponsored by Planktos – who has generously donated carbon credits to negate the CO2 produced by the event.

Welcome incoming Chef Robert Sapirman, and bid farewell to Chef Bart Hosmer


Menu

Lone Willow Ranch Tomato Salad
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Albert Katz late harvest sauvignon blanc “agra dolce? vinegar, Storm Ranch olive oil
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Ports Seafood Local Troll King Salmon
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Lone Willow Ranch corn “spoonbread?
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Bassian Farms’ 38 North Chicken *
Happy Boy Farms spring onion-arugula salad, beet vinaigrette
* delivered by bio-diesel truck
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C K Lamb Loin
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Happy Boy Farms minted fava beans, Bellwether Farms ewe’s milk yogurt,
Lone Willow Ranch heirloom cucumbers
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Cowgirl Creamery Trio Cheese Course
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Ella Bella Berries with Fresh Straus Cream
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Local wine pairings from Master Sommelier Randall Bertao

The 104-Mile Dinner will take place on Saturday, June 2nd, 2007 at Parcel 104. Reception will be from 6:00 p.m. to 7:00 p.m., and dinner will start at 7:00 p.m. Cost will be $150, including tax and gratuity. Reservations are now being accepted at (408) 970-6104 or www.opentable.com. After the dinner in June, each purveyor will be highlighted on the menu for one month.

A: 2700 Mission College Boulevard, Santa Clara CA 95054, (408) 970-6104

Website.

By Vagablond’s Token Redhead.

Posted by Janice Nieder on May 04, 2007 in Food

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