The five-course gourmet dinner will be prepared by Sean Conry, the executive chef of Longboards at the Plumas Pines Golf Resort, and served at beautiful tables set right in the barn at Sierra Valley Farms to quiet background music.
The five-course dinner will be served with wine pairings.
Only 80 seatings will be available at $150 each, with proceeds to benefit the Sierra Schools Foundation. Dress is business casual, said organizer Amy Filippini, with the reminder that, “Owner Gary Romano will give us a 20-minute guided tour of the farm.”
Chef Sean Conry, a graduate of the prestigious Culinary Institute of America in Hyde Park, New York, has been the executive chef at Longboards for 13 years. His 23-year career has taken him all over the country including South Carolina, Wyoming, Oregon, New York and Florida. Sean worked for Pazzo Ristorante and Caffe Mingo in the Portland area before moving to Plumas County. The recipient of numerous awards for his delicious culinary creations, Conry has brought acclaim to Longboards by offering an inventive and changing menu, using the finest locally fresh and organic ingredients. He is regularly sought to demonstrate cooking techniques at regional festivals and generously donates his time to inspire and encourage local public school students.
Founded in 2011, the non-profit Sierra Schools Foundation has given more than $100,000 in grants that have funded numerous projects, including science and arts-related field trips; new computers, iPads and film-making equipment and training; SAT workshops for college-bound students; school gardens; and visual and performing arts equipment and supplies.
Reservations are required by June 3 and can be purchased online at www.sierraschoolsfoundation.org. More information can be obtained from Amy Filippini at email@example.com or by calling 530.632.3188.
Sierra Valley Farms, located at 1329 County Road A23, in Beckwourth, California, is a 65-acre certified organic farm situated on the middle fork of the Feather River in the Sierra Valley. Located at 5,000 feet in elevation, the farm holds an organic farmers’ market on Fridays during the summer months, as well as Dinner in the Barn events. The farm is owned and operated by Gary Romano, his father Louis Romano and son Joey Romano, who produce native plants, a wide range of cool-season vegetables and some fruits, micro greens, wasabi and value-added condiments.