Local produce from Rice University Farmers Market starred in Farm to Fork dinner

Students enjoyed a farm-fresh dinner in the Baker College Commons.

Real Food Revolution hosted its bi-annual Farm to Fork dinner March 3 with support from Rice’s Administrative Center for Sustainability and Energy Management (ACSEM) and the Office of Housing and Dining. A three-course meal was served, featuring produce and other local foods from area purveyors. For $10, students could choose from courses such as chipotle tempura goat cheese bites, spicy miso tofu with butternut squash and red cabbage slaw, lavender-lemon kombucha-brined chicken and strawberry ice cream.

The menu was created by Baker College chef Verena Schulman with products sourced from the Rice University Farmers Market. In addition to enjoying a meal made with fresh Gulf Coast foods, Farm to Fork guests took the opportunity to discuss such topics as plant-based cooking, sustainable food production and urban agriculture. (Photos by Meagan Dwyer)

Kombucha-brined chicken and brussels sprouts were among the courses served at the Farm to Fork dinner.