Daily Loaf

What’s the buzz on the latest issues in the Green Community? Check out what you may have missed this last week:

Celebrating Independence Day or creating environmental disaster? – Kelly Rothwell looks at the littered aftermath of Fourth of July celebrations and wonder why, instead of giving back in celebration of their freedom, people decide to light off fireworks, leaving mass amounts of debris in the water and on the beach.

Local Food: Dinner in, and from, the garden at Gateway Organic Farm – Chef Gui Alinat gives information about Gateway Organic Farm’s next “Dinner in the Garden” event, an incredible local foods experience featuring nine Bay area chefs.

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Brian and Taylor chat with Gui Alinat — local chef and recent CL food contributor. We also run down Brian’s obsession with Domenica Macchia of Diner 437, the closing of Ybor’s The Nest, the re-opening of Wild Shrimp Company, and Taylor’s love for white wines from Bordeaux.

Download episode 21 here.

On Sunday, October 18 at 4:00 pm, Gateway Organic Farm will present its 2nd Dinner in the Garden. It’s difficult to find true farm-to-table experiences in Tampa Bay, despite the growing interest in local food. Note that Gateway Organic Farm is the only organic farm in hyper-developed Pinellas County and one of two (count’em!) organic farms in Tampa Bay.

What’s the Dinner in the Garden?

Nine chefs and the farmers have one vision: harvesting and preparing a six-course dinner, with wine, in a greenhouse overlooking the garden. Chefs Tyson Grant of Parkshore Grill, Matt Tracy of St. Petersburg Yacht Club, Chris Knowles of Sea Sea Riders, Gui Alinat of chefgui.com (that’s me), Peter Leonavicius of Toasted Pheasant, pastry chef Cathleen Ryan (Gateway Farm Chef/Pastry Girl consultant) , Bobby Mayo of Sideberns, Thomas Kerns and Terry Harding, will feature fresh organic vegetables from the farm, along with local and organic meat, sustainable fish, and fine wines.

But the most entertaining experience for the guests, beside tasting from-the-ground local ingredients, is the chance to socialize with the nine chefs, as well as the farmers and local producer, who actually dine with them. Read the rest of this entry »