Johnson County Community College
Harvest Dinner graphic

A Local Foods Dinner Benefiting Education for the
Next Generation of Sustainable Farmers
(Formerly the JCCC Sustainability Dinner)

Thursday, October 25, 2012

Reception, Dinner & Program
Capitol Federal Conference Center
Regnier Center – JCCC Campus


First Course
Pear, Shallot & Delicata Squash Soup
Prepared by Chef Mark Mollentine

Braised goat with a white bean ragout with smoked goat sausage and pickled green tomato relish
Vegetarian option:  Acorn squash stuffed with Fall vegetables with roasted red pepper sauce
Prepared by Michael Beard, Executive Chef, 715 restaurant 

Apple Strudel on Vanilla Anglais with Marsala Cranberries
Prepared by Mayla Kritski, Dessert Chef, 715 restaurant


Rick Martin, Culinary Arts Instructor, Eudora High School and the former chef at Free State Brewery in Lawrence, Kansas will talk about the importance of sustainable agriculture in education as well as the restaurant.

Mike Ryan, “Farmer Mike,” Campus Farm/Outreach Manager

TBD, 2012-2013 Sustainable Agriculture Certificate Scholarship awardee. 

Chance Drawing

During the reception, attendees will have the opportunity to enter into a chance drawing for a 2013 subscription to the Rolling Prairie Farmers Alliance Locally Grown Produce program, which includes 22 weeks of local, seasonal, farm fresh produce (a value of $375), a portion of which is grown on the JCCC Campus Farm.

A portion of the ticket price will benefit a scholarship fund for JCCC’s Sustainable Agriculture Certificate program.