Farm to Plate, one of the biggest Austin-area food fundraisers of the year, returns for the 11th year on May 9 to raise money for the Sustainable Food Center.
SFC hosts several local farmers markets and a number of programs to increase access to and education about local food, and this sip-and-stroll tasting party at the Barr Mansion is the non-profit’s biggest event of the year. It always features some of the city’s best chefs, and this year is no different. SFC announced more than 30 participants recently:
Austin ISD Food & Nutrition Services, Aviary Wine + Kitchen, Barr Mansion, Bespoke Food, Boiler Nine Bar & Grill, The Bonneville, The Brewer’s Table, Bullfight, Café Josie, Cannon & Belle, Chicon and Contigo, Cocoa Puro, Delysia Chocolatier, Eden East, Fixe, Greenhouse Craft Food, Grizzelda’s, Italic, Jacoby’s, Juniper, La Condesa, Lick Honest Ice Creams, Make It Sweet, Odd Duck and Barley Swine, Péché, Pitchfork Pretty, Salt Traders Coastal Cooking, Sour Duck, South Congress Hotel, Sway, Tacodeli, Thai Fresh, Trace, Uchi, Vinaigrette and Wu Chow. Drinks will be provided by Argus Cidery, The Austin Wine Merchant, Empresario Brands, Hops & Grain, Hye Meadow Winery, Independence Brewing Company, Kuhlman Cellars, Lewis Wines, Pontotoc Vineyard, Saint Arnold Brewing Company, Tipsy Texan, Wedding Oak Winery and Zhi Tea.
Tables of 10 are available for purchase at https://sustainablefoodcenter.org/farm-to-plate#tickets, but you can also buy general admission tickets for $300 or VIP for $500. The event starts at 6 p.m. for VIP and 7 p.m. for GA.
All proceeds from Farm to Plate benefit SFC’s programs including SFC farmers’ markets, organic food gardening classes, support for area farmers, and interactive cooking classes and nutrition education.
“Farm to Plate allows SFC to celebrate all of the people that support Central Texas’ local food system, from hard working family farmers that produce the food and the incredible food and beverage artisans who bring these delicious products to life to our wonderful donors and volunteers that support our work in ensuring food access,” said executive director Ronda Rutledge.