The School Food Project menu featured locally sourced ingredients donated by community members and expertly created and prepared by chefs Bradford Heap and Lyle Davis.
Seasonal appetizers included roasted asparagus, cauliflower, and artichoke sections -- highlighted by gorgeous, organically grown flowers.
Colorado cheeses and organic berries offered an elegant precourse.
Time for dinner! Chef Ann Cooper rings the triangle to call us to our tables and the buffet.
First dinner course: BVSD Chefs' chilled creamy cucumber soup with Colorado smoked trout and local baby greens.
Volunteers serve risotto with Hazel Dell Colorado shiitake mushrooms, plus spring saute of organic carrots, sugar snap peas, asparagus, and Oxford Gardens pea shoots.
Another spectacular salad: Black quinoa with fresh herbs, roasted baby beets, Haystack Mountain goat cheese, and sherry vinaigrette. (Let's eat!)
The spirited live auction, overseen by Ann Cooper, netted thousands of dollars for furthering the School Food Project's mission to ensure every child gets healthy food at school.
The 2nd annual School Food Project’s sumptuous dinner at Pastures of Plenty organic farm north of Boulder raised close to $48,000 -- nearly $3,000 over goal, “so we’re as happy as organic peaches,” said Sylvia Tawse, Pastures of Plenty co-owner.