This special gathering will focus on building the energy, enthusiasm, and support necessary to launch The Ecology Center's cafe, a 5 day per week offering, featuring all ingredients coming off of the farm for breakfast and lunch. Chef Rich & Paddy will lead an interactive meal paired with our storytelling on how a community farm and small cafe could truly shift culture. CHEF RICH MEAD
“It is so important that we sustain the land we use for our food, as well as make this wonderful food available to as many as possible.”
Driven by his passion for bringing farmers and foodies together in celebration of the land that nourishes us, Chef Rich Mead’s exuberance and integrity have made him a favorite collaborator here at The Ecology Center since he helped us launch Green Feast back in 2009. Following a formative visit to the Santa Monica Farmers Market at the beginning of his career, Chef Rich fell in love with the unparalleled flavor of locally sourced organic produce and dedicated himself to building relationship with local farms and food producers. Today, as owner/chef of Newport Beach’s Farmhouse at Roger’s Gardens, Chef Rich’s menus offer a daily exploration of the seasonal flavors found in a six-acre garden landscape.PATRICK “PADDY” GLENNON
“It cleanses the culinary soul to work in such an atmosphere.”
A partner of The Ecology Center since the beginning, Chef Paddy Glennon worked alongside Chef Rich Mead to launch our first Green Feast gathering. Chef Paddy’s training in a style known as “cuisine de terroir” infuses modern culinary technique with the local history and locally cultivated foods of a region. This philosophy, combined with his environmentally forward ethos toward sourcing and cooking, places him among the thought leaders of farm-to-table cuisine. An award-winning 26-year veteran of the culinary industry with experience from over seven countries, Chef Paddy is currently serves as lead fishmonger at Superior Seafood and founder of the Culinary Liberation Front, a group of chefs who join forces within their respective communities to promote environmental initiatives in the restaurant industry.