Eco-Friendly Chef Rich Mead of Sage Restaurants cooked a sit-down dinner for 192 as part of The Ecology Center’s first annual “Green Feast” at South Coast Farms in San Juan Capistrano. The meal was served family-style in the middle of the field, where Mead showcased locally-grown vegetables, seafood and meats, emphasizing the connection from farm to table. Chef John Sedlar (of Rivera Restaurant, Los Angeles) was also on hand to create his signature hand-made herb and flower-infused tortillas. Other notable Chefs on hand included Abe, Paul Buchanan, Reuben Gerber, Paddy Glennon, Ian Hill, Kris Kirk, David Womack and students from the Laguna Culinary Arts. The event raised almost $20, 000 for The Ecology Center. www.theecologycenter.org.
