Urban Harvest’s 25th Anniversary Sunday Supper Raises Over $100,000

1Gracia Duncan and Amy Anton

2Colin and Jenny Wolf

3Colin and Jenny Wolf

4Daniel and Sheila Anderson, Emily Foxman, Taylor Kaminsky

5Daniel and Sheila Anderson, Emily Foxman, Taylor Kaminsky

6Rosie Cannonball

7Rosie Cannonball

8Frank Tsuru and Scott Hallam

9Frank Tsuru and Scott Hallam

10The dining hall at St. John's School

11Tyler Horne, Jim Murphy, Colin Klingemann

12Tyler Horne, Jim Murphy, Colin Klingemann

13The dining hall at St. John's School

14Jose Ocque and Stuart Rosenberg

15Jose Ocque and Stuart Rosenberg

16Jonathan Beitler and Elaine Dillard

17Marianna and Matt Corcoran

18Marianna and Matt Corcoran

19Jonathan Beitler and Elaine Dillard

20Salted Chocolate Cremeux, Rio Grande Organics, Pecan Shortbread, and Candied Meyer Lemon Anglaise for dessert

21Sheri and Brendan O'Leary

22Sheri and Brendan O'Leary

23Joan Hessidence and Libby Kennedy

24Joan Hessidence and Libby Kennedy

25Kart Bomar, Morgan Childs, John Henry Childs

26Kart Bomar, Morgan Childs, John Henry Childs

27Salted Chocolate Cremeux, Rio Grande Organics, Pecan Shortbread, and Candied Meyer Lemon Anglaise for dessert

28Fielding Cocke, Tracy Vaught, Thomas Peden

29Fielding Cocke, Tracy Vaught, Thomas Peden

30Anna and Nick Hernandez

31Anna and Nick Hernandez

32Gracia Duncan and Amy Anton

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On Sunday, November 3rd, Urban Harvest celebrated its 25th anniversary with over 250 of the organization’s most loyal supporters, and another 25 distinguished local chefs at St. John’s School. Guests arrived to an al fresco cocktail hour with hors d’oeuvres from El Topo, Avondale Food & Wine, David Cordua, Rosie Cannon Ball, Politan Row, El Meson, Little Kitchen HTX, Killen’s, Eunice, Harlem Road BBQ, Roost, Currant Kitchen, Sparrow Cookshop, Picos, UB Hospitality, and Nobie’s. Following the reception, attendees were ushered into the school’s magnificent dining hall to begin a four course family-style meal featuring local farmers’ ingredients. Chefs including Dominick Lee of Poitín, Hugo Ortega of Hugo’s, David Cordua of YUM Hospitality, and Adam Garcia and Felipe Riccio of Rosie Cannonball spoke about the seasonal dishes they created as they were served. 

The sold out Sunday Supper raised over $100,000, money which will go to enriching our community by providing community garden programming, youth education, and farmers markets.