by Timothy Rutt
The Altadena-centric Arroyo Food Co-op -- which has just gone over 500 members -- celebrated in style Saturday, Aug. 11, with what it hopes is the first of several locavore dinners: locavore in that most of the food came from local sources, in keeping with the co-op's sustainable philosophy.
Held in a stunning garden in a private Altadena home, the dinner featured a roasted summer corn and nectarine salad, a green salad with walnuts, strawberries and baked goat cheese rounds, charred green beans with lemon verbena pesto, violet roasted potatoes with garlic, rosemary, and Meyer lemons, grilled stufffed Portabello mushrooms (for the vegans ) and "Arroyo Sliders" (grass-finished organic beef with port wine carmelized onions, local cheese, mache greens and zebra tomatoes, served on toasted challah bread) for the carnivores. Dessert was a peach blueberry crisp and coffee and tea from Jones Roasters of Pasadena.
The menu was prepared by Nicole Fox, and food was provided by Dey Dey of Buellton (beef), Bill's Bees of Tujunga Canyon (honey), Weister Family Farms, Ellwood Canyon Farms, Kenter Canyon Farms, and Etheridge Ranch Organics (frequent visitors to the Altadena Farmer's Market). Libations included organic wines from California and a Cardamom Greyound artisan cocktail (fresh-squeezed grapefruit, cardamom-infused agave, lime twist, and triple distilled vodka).
Co-op co-founder Patrick Reagan said that the board had toured a promising potential market location in Altadena and unvelied a floor plan. Reagan said that the co-op would soon be seeking financing for market construction, starting first among the members.
For more information or to join the Arroyo Food Co-Op, visit their website.
