On June 18, 2019, Kitchen Table Advisors shared an evening in conversation and community with a room of food advocates, exploring the food beyond our forks. A panel of local food leaders shared about their experiences as farmers, buyers and chefs working in various areas of the food chain, and inspired attendees to consider what it means to be passionate about food. These leaders included: Will Holloway (Blue Leg Farms), Javier Zamora (JSM Organics), Taryn Wolf (Produce Coordinator, Whole Foods Market), Chef Trent Page (Culinary Coordinator, Whole Foods Market).

During our conversation, panelists shared some of the ways we are "radically connected" in our food system, from the farmers who nourish us to the eaters who hold the power to influence the industry.

The evening featured a meal crafted by Chef Trent and the Whole Foods culinary team, featuring seasonal produce from JSM Organics and Blue Leg Farms.


Blue Leg Farms Mixed Greens with JSM Organics Albion Strawberries

Charred and Marinated Blue Leg Farm Zucchini 

Chicken “Laab” with Blue Leg Farms Little Gems  

JSM Organics Berries & Cream

We are filled with so much gratitude for the farmers, panelists and guests for their generosity, thoughtful questions, warm company and interest in exploring food beyond our forks. 

And we are excited to share a taste of that evening with some tips from Chef Trent so you can recreate the meal at home!



Mixed Green Salad with Spring Onion Vinaigrette


  • Mixed greens

  • Strawberries

  • Shaved fennel

  • State Bird Crunch

  • Walla Walla Spring Onion Vinaigrette (guidelines follow)


Walla Walla Spring Onion Vinaigrette

The sweetness of the onions and strawberries really complement each other and add a lot of depth to a simple vinaigrette.


Spring onions, approx 1 lb.
Olive oil
Strawberries, about a handful
Fresh tarragon
Champagne vinegar
Salt and pepper

  1. Thinly slice spring onions and sweat slowly in olive oil until melted and very tender (about 20 minutes).

  2. Blend onions with strawberries, fresh tarragon, champagne vinegar and olive oil.

  3. Thin with water if necessary and season to taste.



Charred & Marinated Zucchini with Ricotta


Zucchini, or other summer squash
Green tomatoes
Olive oil
White wine vinegar
Ground black pepper
Whole milk
Lemon zest

  1. Slice zucchini in half lengthwise, lightly salt and let sit for a few hours or overnight to extract excess water.

  2. Thinly slice green tomatoes on a mandolin 1/8 inch thick.  Marinate with good olive oil, white wine vinegar, salt and pepper.  Let sit for a couple hours to soften. Strain and reserve tomatoes and liquid separately.

  3. Sear or grill salted zucchini over high heat on one side until charred (if you do both sides, it will likely overcook). Let cool.

  4. Marinate the cooled zucchini in reserved green tomato pickling liquid.

  5. Combine ricotta, whole milk, lemon zest, olive oil, salt and pepper in a blender.  Blend to desired consistency until smooth and creamy, like the texture of greek yogurt.

  6. Assemble pickled tomatoes, grilled zucchini and ricotta on a platter. 

  7. Serve with some good crusty bread, or top with toasted hazelnuts or almonds.



Berries & Cream with Jam


  • Fresh berries, such as red raspberries, golden raspberries, blackberries and strawberries

  • Kaffir lime coconut cream (guidelines follow)

  • Ugly strawberry sauce (guidelines follow)

Layer coconut cream and strawberry jam, alternating. Top with berries.

Kaffir Lime Coconut Cream


Coconut milk, canned and refrigerated overnight
Powdered sugar
Kaffir lime leaves

  1. Open the can of coconut milk, taking care not to jostle it. Reserve the cream and liquid separately.

  2. Warm half the coconut water with Kaffir lime leaves over medium heat and bring to a simmer. Remove from heat and let sit for 15 minutes.

  3. Strain water and cool completely.  

  4. Whip reserved coconut cream, adding infused coconut water slowly until mixture resembles whipped cream. 


Ugly Strawberry Sauce


Strawberries, extra ripe*

  1. Cook berries down in a pan, smashing if necessary, with a little water.  

  2. Add sugar to taste – you won’t need much since the berries will likely be sweet enough on their own.

  3. Let cool.


*  Use extra ripe berries before they get moldy.  They may not look pretty but they are super sweet.

This event was hosted in partnership with Whole Foods Market, sponsor of this year’s Grazing at the Kitchen Table. Whole Food Market’s support showcases their commitment to supporting our local communities and the importance of supporting local farming. Kitchen Table Advisors was a 2019 Nickels for Non-Profit recipient. Together, Whole Foods customers in Northern California raised over $60,000 to support our work of fueling the economic viability of local farmers and ranchers.

AuthorKitchen Table Advisors