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A Taste of the Future

2005 'Dinner with Nora'

June 16, 2005
SARC's 1st Annual Fundrasing Dinner

Woody TaschOn Thursday evening, June 16, 2005, Sycamore Mineral Springs Resort hosted the SARC's first annual fundraising dinner at their elegant Gardens of Avila Restaurant. Celebrated organic restaurateur and Cal Poly alumni mom, Nora Pouillon of Restaurant Nora in Washington D.C., was our featured guest speaker for the evening.

Attendees enjoyed a gourmet, seasonal meal orchestrated by local culinary expert, Kathleen DeChadenedes, and a number of the Central Coast's premier chefs including: Tim Bolle' of Affaire L'Amour Catering, Maegen Loring of the Park Restaurant in San Luis Obispo, Pandee Pearson of Windows on the Water in Morro Bay, Kim Pidcoke of Paris Restaurant in Paso Robles, and Evan Treadwell of the Gardens of Avila. Pouillon and several other leaders in sustainable agriculture, including Albert Straus, of Straus Family Creamery in Marin County, Jason Haas of Tablas Creek Vineyard and Jean-Pierre Wolff of Wolff Vineyard, addressed the group about their personal experiences in this growing movement.

The memorable feast showcased the Central Coast's finest cuisine paired with a selection of local wines. The dinner highlighted locally grown and raised ingredients from area farms and vineyards including: Domaine Alfred Winery, Fetzer Vineyards, Laetitia Vineyard & Winery, Tablas Creek Vineyard, and Wolff Vineyards. Proceeds from the event will be used to support Sustainable Agriculture Resource Consortium programs on campus, at the Cal Poly Organic Farm and in the community.

Nora Pouillon, a true believer in healthy living, is a longtime advocate for increasing the quality and nutritional value of our food supply. In April 1999, Restaurant Nora became the first certified organic restaurant in the nation, proving you can successfully run an upscale restaurant that is good for ourselves and the environment. Nora's commitment to a healthy lifestyle extends beyond the kitchen. Nora has consulted for Fresh Fields, Wholefoods Market and Walnut Acres, where she has developed a number of product lines. She is a founding board member of Chefs Collaborative 2000 and leading spokesperson for the NRDC/SeaWeb "Give North Atlantic Swordfish a Break" campaign. She has worked with Adopt A School programs, educating children on nutritional choices. Nora is a member of the Organic Trade Association, serves on the advisory boards of The Greener Business Guide, a new website, and participates in the Harvard School of Nutrition Roundtable discussions. Nora was named Chef of the Year Award of Excellence by the International Association of Culinary Professionals (IACP).