Illumination Foundation presents In Chef's Kitchen - A Virtual Cooking Series 

At Farmhouse at Roger's Gardens request, 100% of the ticket proceeds will go directly back to Illumination Foundation. 

During this exciting Virtual Cooking Class you will be making Roast Dijon, Garlic and Herb Stuffed Autonomy Farms Chicken with Chef Rich Mead from Farmhouse at Roger's Garden!

Needed Supplies:

• BBQ Grill 
• Knife
• Cutting board
• Large pot
• Saute pan
• Mixing bowls, various sizes
• Whisk
• Measuring cups and spoons

Ingredients List:  Provided upon purchase

Meal Prep Instructions: Provided upon purchase

Cocktail Pairing: Corpse Reviver, $15 (8oz cocktail)
lemon, mandarino, bianco, Blinking Owl aquavit, regier grilled peaches citrus forward with hints of charred peach and herbs. Available to purchase at Farmhouse, call (949) 640-1415 to order.

Wine Pairing: Chanin Wine Co- Pinot Noir- Santa Rita Hills, $40 per bottle, beautiful red fruits, nuanced oak profile, medium body with balanced acidity. Available to purchase at Farmhouse, call(949) 640-1415 to order.

During his 36 years of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded local organic farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to- fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy based seasonal cuisine.

Prior to creating Farmhouse, Mead founded, owned and acted as Executive Chef for several Southern California destination restaurants including Sage Restaurant in Newport Beach, Sage on the Coast in Newport Coast, Canyon Restaurant in Anaheim Hills and Seventeenth Café in Santa Monica. Throughout all his restaurant concepts including Farmhouse, Mead has been an integral part of the planning from concept creation to fruition and beyond, from in the kitchen to front of house, to design as well as active in developing the unique beverage program.

Mead is very active in local farms and philanthropic efforts. He has worked with Outstanding in the Field over the past few years to create food for seven of their farm to table dinners at various farms and vineyards in the area. He has participated as a guest chef for several farms to help celebrate their customer appreciation days and worked with other chefs to raise money for non-profit organizations such as Alex’s Lemonade Stand and the Santa Monica Farmer’s Market. Mead helped create the Green Feast, an annual farm dinner held at South Coast Farms in San Juan Capistrano to raise money for the Ecology Center. He is also actively involved with the Culinary Liberation Front, working to educate the public and local chefs about how and why they can do better supporting the mantra of local and sustainable. Rich was named restaurateur of the year by the Orange County Business Journal in 2007.