More than thirty of Austin’s most acclaimed chefs will serve samples of their culinary creations at Sustainable Food Center’s 9th annual Farm to Plate on Wednesday, May 11 from 7- 9:30 p.m. at the historic Barr Mansion.


Farm to Plate focuses exclusively on locally grown and produced food. All of the participating chefs have shown a commitment to using food from local sources, in line with SFC’s mission.

The 2016 Farm to Plate chefs are:

Asti: Erica Beneke
Barley Swine: Bryce Gilmore, Bradley Nicholson, and Charles Zhou
Bespoke Food: Tony Oppie
Boiler Nine Bar & Grill: David Bull
Cafe Josie: Todd Havers
Cantine: Scott Kaplan
Cocoa Puro: Tom Pederson
Contigo: Andrew Wiseheart
Dai Due: Jesse Griffiths
Eden East: Sonya Cote
Epicerie: Sarah McIntosh
Fixe: James Robert
Greenhouse Craft Food: Rob Snow
Italic: Andrew Curren
Jacoby’s: chef TBA
Juliet: Jacob Weaver
Juniper: Nicholas Yanes
La Condesa: Rick Lopez
Launderette: Rene Ortiz
Lick: Anthony Sobotik
Make It Sweet: Jennifer Bartos
Odd Duck: Susana Querejazu
Olive & June: Shawn Cirkiel
Olivia: Jared Conoley
Peche: John Lichtenberger
South Congress Hotel: Michael Paley and Amanda Rockman
Sway: Martin Wilda
Tacodeli: Joel Fried
Thai Fresh: Jam Sanitchat
The Bonneville: Chris Hurley and Jennifer Costello
Trace: Angel Begaye and James Zoller
Uchi: Michael Castillo

The event format is “sip and stroll” with guests sampling small bites and enjoying an array of beverages throughout the evening. Drinks will be provided by mixologist David Alan, a.k.a. the Tipsy Texan; beer from local breweries Saint Arnold Brewing Company, Independence Brewing Company, Thirsty Planet, and Hops and Grain; various biodynamic wines by The Austin Wine Merchant; cider from Argus Cidery; and tea from Zhi Tea.


This year’s Farm to Plate will feature a brand new VIP experience, hosted by Austin’s highly acclaimed Juniper, from 6- 7 p.m. Chef Nicholas Yanes and his team will showcase the best Juniper has to offer, pop-up style, with a signature cocktail, savory bite and dessert, providing an intimate look into the new restaurant’s fare.


“Each year, Farm to Plate allows SFC to shine a spotlight on the amazing food sustainably grown and raised in Central Texas, those hard working family farmers who ensure access to their products, and the incredible food and beverage artisans who bring these delicious products to life,” says Ronda Rutledge, executive director.


SFC expects 600 guests at the event, and the program will include the annual Sustainable Food Changemaker awards, honoring individuals and organizations that play a key role in fighting hunger and promoting sustainable agriculture.


Tables are available for purchase on SFC’s website at VIP tables, which include premier seating, table amenities, and access to the VIP Hour, are $3,000. General admission tables are $2,000. All tables seat 10.


All proceeds from Farm to Plate benefit SFC’s not-for-profit programs including four farmers’ markets, organic food gardening classes, support for area farmers, and interactive cooking classes and nutrition education.


Corporate and in-kind sponsors to date are Central Health, HEB, Silicon Labs, Bank of America, Broadway Bank, CSID, Farm Credit Bank of Texas, Hardie’s Fresh Foods, Horizon Bank, Maxwell, Lock & Ritter LLP, Stratus Properties Inc., Barr Mansion, Blue Avocado, Marquee Event Group, and The Austin Wine Merchant.

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