During the “Farmyard Reception,” guests will mix and mingle with the kids and their turkeys, and dozens of local chefs, purveyors, vintners and brewers. They’ll also be able to bid on one-of-a-kind items in the silent auction. Dinner will be a four-course family-style meal prepared by a team of celebrated local chefs including Daniel Kedan of Backyard, John Stewart and Duskie Estes of Zazu Kitchen & Farm, Bryan Jones, recently retired Executive Chef at St. Francis Winery, WOW Executive Chef Robb Ledesma, and Pastry Chef Condra Easley of Pâtisserie Angelica. Members of the Sonoma County 4-H Heritage Turkey Project will show their prized birds during a live auction. Diners will have a chance to bid on a Heritage Breed Turkey to serve at their Thanksgiving meal, as well as on some unique and exciting culinary experiences.
The Sunday Supper is the culmination of months of hard work focusing on the preservation of Heritage Breed Turkeys and other delicious heritage foods being brought back to our local markets. Young members of the agricultural community buy their own feed and raise the young turkeys to maturity for the Thanksgiving market. Some of the project members have raised breeding pairs and hatched their own healthy birds. The project, launched by Slow Food Russian River in 2006, has brought awareness to the community and to farmers of all generations about the value of biodiversity and the support necessary for the future of farming. The Heritage Breeds Club has raised more than 2,400 turkeys to date.
Slow Food Russian River is committed to maintaining a diverse food supply by supporting the producers. Eight Heritage Turkey breeds are part of the Slow Food “Ark of Taste,” a collection of delicious and culturally significant foods that are in danger of extinction. By promoting awareness about these foods, they remain in production. Catherine Thode, Slow Food Russian River project leader, says, “We’re not just raising heritage turkeys, we’re helping to raise a new generation of farmers. Our goal is to educate them – and the public – about ethical animal stewardship, the need for diversity and our Slow Food values of Good, Clean and Fair food.”
Emmy Award-winning radio and TV personality Liam Mayclem will preside over the evening. Best known as the host of “Eye on the Bay” on CBS KPIX 5 and as “The Foodie Chap” celebrating San Francisco Bay Area culinary stars daily on KCBS Radio, Liam will bring his special brand of charm and panache to the auction stage.
“The Sunday Supper celebrates community, our beautiful landscapes, bountiful farms and ranchland, and the people who grow the food and make the products that nourish both body and spirit,” says host Julie Atwood, who is the event planner and a longtime supporter of youth agriculture in Sonoma County. “The generosity of our chefs and guests will help honor the legacy of the pioneers and nurture the next generation and the future of agriculture.”