How about some locally grown honey jujube in your ice cream?
On Tuesday, there was no need to be to have a pen and pad in the Doc Burnstein's Ice Cream Lab when all you need is some spoons and tastebuds.
The partnership between the iconic Central Coast ice cream shop and Rock Front Ranch in Santa Maria will be ready for dessert on Oct. 5 as FarmSLO hosts the Bounty of the Harvest dinner.
"People are looking for quality products," said Alicia Taff, owner at Rock Front Ranch. "This partnership is really intriguing and I've attended some of the FarmSLO dinners in the past, and it's really exciting to be shown with Doc Burnstein's."
The dinner will highlight locally grown, raised, caught or produced food. FarmSLO, a program of Slow Money SLO, focuses on work with small, local farms including a number of services to help owners grow their business and thrive.
"We've seen a real appreciation of local food on the Central Coast and we've been pleased to see some of the businesses we've already supported grow substantially," said Jeff Wade, executive director of Slow Money SLO.
Among the ice cream dessert of infused flavor, the dinner will have a curated menu by SLO Provisions Executive Chef Sam Williams.
Menu items will include a sample from Etto Pasta, Bee Wench Chicken, produce from Dragon Springs Farm, Surfside Farms, Robinsong Farms, Kandarian Organic Farms, and Whalebird Komucha. Whalebird will have a flavor made specifically made for the event. Niner Wine Estates will also provide wine.
Proceeds from the event will go toward local small farms to survive and grow through the FarmSLO program.
You can learn more about tickets and the early bird special by visiting Slow Money SLO's website here.
