Celebrate Local Food / Invest in People, Land, & Culture

Friday, October 4 at 5:30pm at the Farmers’ Market Pavilion

Dig & Serve, in partnership with amazing chefs (several of whom were new Fall Fiesta participants), created this beautiful menu using locally-sourced ingredients.

Herbed Popcorn
Vegan / GF
popcorn, dill, sea salt

Sesame Soy Chile Egg
By David Gaspar de Alba (founder, Oni Noodles)
Vegetarian / GF
soft-boiled egg, tamari, red chile dust, sesame seed, scallion

Bison Tartare
By David Gaspar de Alba (founder, Oni Noodles)
GF
bison, golden beet, cucumber, scallion, tamari, pickled red chile

Taco Carne de Fuego
By Nathan Mayes (Chef/Partner, Paloma)
GF
flame-grilled steak, radish, tomatillo salsa, hand-made corn tortilla

Taco Hongos de Tierra
By Nathan Mayes (Chef/Partner, Paloma)
Vegan / GF
oyster mushroom, frisee. radicchio, tomato, peppers, hand-made corn tortilla

Fall Roots Fritter
By Fallon Bader (Founder/Owner, The Sprouting Kitchen)
Vegetarian
beet root, carrots, roasted garlic-green chile aioli

Cauliflower Elote
By Amber Kirpes (Private/Personal Chef)
Vegetarian / GF
cauliflower, red onion, sweet corn, queso cotija, cilantro

Colors of Autumn
Vegan / GF, except crouton
kale, red leaf lettuce, heirloom tomato, butternut squash, cucumber, golden beet, black daikon radish, watermelon radish, pomegranate, ciabatta crouton, shallot vinaigrette

This Little Piggy
GF
pecan-smoked whole hog, southern-style vinegar BBQ sauce

Tasty Trio
Vegan / GF
Charred Cabbage (grilled cabbage, dijon vinaigrette)
Ancho Roasted Potatoes (fingerling potato, ancho chile powder)
White Bean Succotash (okra, sweet corn, sun gold tomato, white bean, basil)

Planty Sweet
Vegan / GF
dark chocolate ganache, almond cacao crust