Fresh, Local & Organic Cuisine
EcoFarm’s food program is in integrity with its mission. We partner with hundreds of regenerative farmers, ranchers, and food producers to source sustainable and organic produce, grains, dairy, protein, and pantry items for conference meals that are served to 1,500+ attendees over four days.
Asilomar’s Executive Chef, David Baron, and EcoFarm’s Food Program Coordinator, Shannon Sweeney, work closely to curate a menu that appeals to all types of eaters. Browse this year’s menu below and plan to join us in the dining room for a farm-to-table experience you won’t soon forget.
Interested in contributing to the food program? Contact shannon@eco-farm.org.
Our Menu
All of our menus include plenty of options for gluten-free, vegan, vegetarian, and dairy-free eaters.
Below is only a sampling of each meal and does not include every item offered. Breakfast always offers fruit, granola, yogurt, toast, and other continental items. Menu subject to change.
Wednesday
Lunch
Sheet Pan Pizza
Kernza Minestrone
Winter Harvest Salad
Cookies
Dinner
Chicken Chile Verde
Winter Squash Chile Verde
Sopa Fideo
Mexican Coleslaw
Rice, Beans, Tortillas
Tres Leches Cake
Thursday
Breakfast
Tostados Rancheros
Chorizo Winter Squash Hash
Refried Beans
Amaranth Porridge Bar
Lunch
Chicken Kofta
Chickpea Falafel
Quinoa Butternut Squash Tabbouleh
Seasonal Salad
Tahini Sauce, Tzatziki
Hummus, Beet Walnut Dip
Purple Yam Cheesecake Bar
Dinner
Korean Beef Bulgogi Bowl
Oyster Mushroom Edamame Bowl
Jap Chae Noodle Salad
Pickle & Kimchi Bar
Red Bean & Mochi Bar
Friday
Breakfast
Eggs & Sausage
Biscuits & Gravy
Roasted Root Veggie Hash
Amaranth Porridge Bar
Lunch
Wild Idea Bison Bolognese
Pasta Primavera
Garlic Bread
Chopped Winter Cesar Salad
Dark Cherry Chocolate Chip Cookie
Dinner - EcoFarm Awards Banquet
Beef Short Ribs w/ Whole Herb Gremolata
Spaghetti Squash, Lentil, & Polenta Panisse
Patagonia Wild Salmon Dip
Winter Green Citrus Salad
Sunchoke Au Gratin
Roasted Potatoes
Chocolate Beetroot Cake w/ Raspberries
Selection of organic and biodynamic wines, mocktail
Saturday
Breakfast
Mushroom, Spinach, Leek Frittata
Kale, Winter Squash, White Bean Scramble
Rutabaga Bravas
Lunch
Chicken Pozole
Baja Salad
Onion, Cilantro, Cabbage
Blue Corn Tortilla Strips
Tahini Chocolate Chip Cookies
From Farm to Conference
We are grateful to have Veritable Vegetable as our logistics partner in helping to make sure the hundreds of organic ingredients we source from farms and food producers across the state make it safely to the conference. The week before EcoFarm, the Veritable Vegetable team accepts deliveries at their San Francisco warehouse and picks up orders from farms across the state. Then everything is consolidated, palleted, and packed on one big truck that delivers to Asilomar Conference Grounds the day before the conference. Thanks to Veritable Vegetable’s partnership over the years, we are able to provide a true farm-to-table experience that represents many small, regional growers. Learn more about Veritable Vegetable.
And from Conference to Table
EcoFarm is proud to collaborate with Second Harvest Food Bank Santa Cruz County to minimize food waste. In line with their commitment to sustainability, any remaining unused and edible produce from the conference will be rescued by the food bank. This partnership not only supports our eco-friendly values but also ensures that local food-insecure residents can benefit from the surplus, creating a positive impact on both the environment and the local community. Learn more about Second Harvest Food Bank.
