Talented Local Chef Cooks for a Cause


Out at Veggielution Community Farm yesterday, classically trained (New York Culinary Institute of America) Chef Joseph Gaudet prepared a delicious and satisfying lunch to promote the Bounty of Hearts Delight Banquet, Veggielution’s annual fundraising dinner. Veggielution Community Farm began when two San Jose State students offered to establish organic vegetable gardens in local backyards in exchange for a place to grow vegetables. The project grew to what is now a large farm that produces around 800 pounds of produce a week (much of which is donated to local charities) and has as many as 80 volunteers come out to help on community workdays. Veggielution has always been about teaching (and learning from) the community and they now sponsor workshops, youth programs, internships, family days and cooking/nutrition classes for moms. Chef Gaudet gave us a sneak peak of the kinds of dishes that will be part of the banquet. We had his version of the BLT which was crispy, golden strips of pork belly and tempura green tomatoes wrapped in fresh lettuce leaves.

He also served a rich, creamy gumbo with influences from many cultures.

For dessert we enjoyed fresh picked Sugar Baby and Stars and Stripes watermelons.

Mark with watermelons right out of the field


The Bounty of Hearts Delight banquet will begin with appetizers (and a tour) at the farm and proceed to beautiful Eulipia Restaurant in downtown San Jose. To see the menu for the banquet you can go here.

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