Eat Like a Farmer at EcoFarm
It should be no surprise that EcoFarm is known to have some of the best conference meals around. We partner with hundreds of 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, Katie Hershfelt, 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 katie@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
Chopped Winter Caesar Salad
Cookies
Dinner
Beef or Winter Squash Chile Verde
Sopa Fideo
Mexican Coleslaw
Rice, Beans, Tortillas
Tres Leches Cake
Thursday
Breakfast
Huevos Rancheros
Chorizo Winter Squash Hash
Refried Beans
Lunch
Beef Lemongrass or Mushroom Black Bean Stir Fry
Buckwheat Chow Mein
Shaved Veggie Salad
Purple Yam Cheesecake Bar
Dinner
Chicken or Veggie Tikka Masala
Cilantro Sauce, Cumin Yogurt Sauce
Saag Aloo, Lentil Daal
Chai-spiced Apple Crumble
Friday
Breakfast
Eggs & Sausage
Biscuits & Gravy
Roasted Root Veggie Hash
Amaranth Porridge Bar
Lunch
Beef or Veggie Pozole
Baja Salad
Churro Cookie
Dinner - EcoFarm Awards Banquet
Beef Short Ribs w/ Whole Herb Gremolata
Chimichurri Romanesco Steak
Winter Green Citrus Salad
Creamy Polenta, Braised Chard, Roasted Rainbow Carrots
Rosemary or Olive Bread
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
Chickpea Falafel
Quinoa Butternut Squash Tabbouleh
Tahini Sauce, Tzatziki
Hummus, Beet Walnut Dip
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.
