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Eat to Keep Help L.A. Keep Eating: Fundraising Dinner Tonight for the Hollywood Farmers' Market

Fresh produce sold at the market is used at the Farmer's Kitchen, seen here from their opening day event, October 10, 2009 (Photo by Peggy Archer/LAist)
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The fight to keep the popular Hollywood Farmers' Market up and running has been long and costly, and to help off-set the expenses related to the effort for its operator, the non-profit organization SEE-LA, to negotiate with city representatives and the Los Angeles Film School, a fundraising dinner is being held tonight at the Farmer's Kitchen restaurant.The food will be prepared by Chef Paul Osher of Bean & Thyme and Chef Jessica Koslow of SQIRL. Osher will present numerous small plates featuring his local, seasonal, farmers' market-driven cuisine, including such dishes as house made beef cheek pastrami and chicken wing confit, while Koslow, whose jams are already making a splash in the LA scene, will provide several small desserts to finish the meal. The Farmer's Kitchen will provide appetizers and seasonal mocktails and there will also be a silent auction including items donated by local businesses such as Heirloom LA, Loteria Grill, Studio A Dance, Chicks with Knives, Choco Vivo, Proof Bakery, SQIRL, and others.

The cost is $75, paid at the door, and the registration deadline is 6 p.m. tonight (register online). Dinner is 7:30-9:30 p.m.

Here is the full menu (subject to change):

Snacks/Appetizers by Farmer's Kitchen
Farmer’s Kitchen Crudites and House Pickles

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1st Course by Bean & Thyme
Chilled Spring Pea Soup
Tutti Frutti English Peas and Purple Carrots, Edwards Country Ham

2nd Course by Bean & Thyme
Rocky Canyon Pastrami, Farmer’s Kitchen House Sauerkraut, Russian Dressing
Cranberry Beans, Coleman Farms Greens, JJ’s Lone Daughter Avocado

3rd Course by Bean & Thyme
Grilled Artichoke Hearts
Suncoast Farm Artichokes, Preserved Lemon Aioli, Breadcrumbs

4th Course by Bean & Thyme
Asparagus Salad
Zuckerman Farms Asparagus, Clearwater Farms Morels, Walnut Dressing

5th Course by Bean & Thyme
Roasted Vegetables
Weiser Family Farms Peewee Potatoes, Tamai Farms Cauliflower
With Jimenez Family Farms Chorizo, or Fried Suncoast Farms Chickpeas

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6th Course by Bean & Thyme
Chicken or Spring Vegetable Confit
Healthy Family Farms Chicken with Farmer’s Kitchen Buffalo Sauce
Polenta Cup with Slow-Cooked Spring Vegetables

7th Course by SQIRL
Brûlée Tart with preserved Shepherd Farm Albion Strawberries and
Candied Windrose Farm Marjoram

8th Course by SQIRL
Rancho Del Sol Blood Orange and Cara Cara Crostata with
Strauss Chantilly Cream

Final by SQIRL
Chocovivo Bars w/ Candied Rancho Del Sol Blood Orange zest

Beverages & seasonal mocktails by Farmer's Kitchen