Celia SoudryWith new organic-friendly eateries popping up all over town, one long-standing restaurant, Ammo, is bringing farmers directly to you during their quarterly Farm-to-Table dinner, Sunday, Nov. 8.
Next week's dinner, with produce provided by Weiser Family Farms, features a puree of butternut squash with paprika oil; young lettuces with roasted Bartlett pear, Humboldt Fog, spiced and candied pumpkin seeds with a sherry vinaigrette; house made herb pappardelle with sprouting broccoli, dandelion and ricotta salata; wood-oven roasted lamb loin, baby root vegetables and sautéed beet greens. For dessert, as if you haven't had enough, Fuji apple crumble with vanilla bean ice cream.
“It's great for our customers to put a face and personality to where the produce comes from. The farmers are able to speak about their passion,” says Amy Sweeney, owner and executive chef of Ammo. “This dinner gives farmers a platform to talk to our regulars and new customers. Everything is local. Everything is from California.”
Credit: Robert Sinskey Vineyards
Farmers market regulars might recognize Sid and his wife Raquel, who started the Weiser farm in 1977 when they left Los Angeles for Tehachapi. Sweeney and Benedikt Bohm, general manager and director of Ammo's wine program, chose biodynamic and organic wines by Robert Sinskey of Robert Sinskey Winery to accompany the meal. Dinner is $55 per person and $30 extra for a wine supplement.
“We're putting the farmers front and center,” says Bohm. “We are staying in touch with the food chain and where our produce comes from.”
Ammo, 1155 N. Highland Ave., Los Angeles; (323) 871-2666.
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