Explore the tangible connection between sustenance and sustainability at a unique farm-to-table dining experience.

Through culinary storytelling, the Community Table dinner series explores the components of a sustainable food system and the necessary changes that will transform our relationship to food. In this Community Table featuring Chef Kerri Cacciata, Chef-in-Residence of The Ecology Center, we will discuss pollinators and their important role in a healthy food system. Resident beekeeper Anna Maria Desipris will join in on the conversation and share ideas and solutions to helping create habitats for bees, butterflies and all kinds of helpful pollinators.

JOIN US at the sustainable table for a one-of-kind dining & educational experience and support a positive future!

Community Table menu coming soon…

Honey from rescued and relocated hives will be weaved throughout the menu, in both sweet and savory applications. Each course will highlight a fruit or vegetable that faces extinction without the help of pollinators. The menu will be 100% vegetarian.

About Community Table: Community Table is an initiative to cultivate a sustainable food system through an open dialogue with chefs, farmers, and consumers.

The Community Table initiative has three major components: Community Table Farm Dinner Series, Community Table Cookbook, and Community Table Accord. The farm dinner series features a renowned chef, a sustainable farmer, and an important issue in sustainable food. The culmination of the series is an inspirational & educational cookbook filled with stories from the farms and restaurants and recipes from each dinner to integrate the philosophy of farm-to-table to our everyday lives. In addition, the Community Table Accord trains chefs and restauranteurs on sustainability best practices from local sourcing to composting.

About Kerri Cacciata: Kerri was born and raised in Orange County. She earned her Bachelor’s degree in community organizing in San Francisco and studied culinary arts locally, finding harmony when the two subjects come together. She has worked in non-profit agencies, farmers markets, and in a number of professional kitchens. Kerri has spent over 10 years working and volunteering in the city of Santa Ana, and has worked hard to help bring a new farmers’ market to the community, launching the DTSA Certified Farmers’ Market March 2014.

In Southern California we’re blessed with a passionate group of farmers, artisan food crafters, and creative chefs. Supporting these amazing people brings consciousness and community into the kitchen.

*Community Table farm dinner series. Photos by Michelle Montgomery.