Farm Dinner at the Ranch

Rancho Los Alamitos will present Farm Dinner at the Ranch on Saturday, August 25, on its beautiful and historic grounds near Cal State Long Beach.

At $150 per person, the festivities will begin at 5:30 p.m. with guests entering the gardens past the living wall of giant bamboo and through the Music Patio to cross the threshold of the Ranch House for a glimpse into the home of one of Long Beach’s oldest families.

Americana music by a local indie band will set the garden party mood on the Rancho’s sprawling front lawn under the 125-year-old Moreton Bay Fig trees. Party-goers will enjoy wine and craft beer tasting, sampling of tasty appetizers, exploration of the gardens, and a chance to peruse and bid at the silent auction.

After dinner, a live auction will give diners a chance to bid on four unique experiences that can only happen at Rancho Los Alamitos. Check out the Rancho’s website, RanchoLosAlamitos.org, for a listing of some of the items which will be up for auction.

This year, the farm dinner committee is offering craft beer tasting, with the option to purchase, before dinner. The Long Beach breweries that will bring beers to pair with the farm fresh menu are Dutch’s Brew House, Liberation Brewing and Belmont Brewing Company.

The Wine Country will be there with a carefully selected offering of wines that will compliment the menu as well.

When the dinner bell rings near twilight, guests will find their seats at long tables draped in white linen under sparkling lights in the historic Barns Area of the ranch. Chef Paul Buchanan will prepare the farm-to-table feast.

Funds from the event will support educational programs for youth and adults including school tours for children, Tongva Tovaave (Native American Cultural Workshop), and large public events.

For additional information, please send an email to info@rancholosalamitos.org or call the Rancho at (562) 431-3541. This event sold out last year. Early reservations are strongly recommended.

Submitted by Rancho Los Alamitos, Photo by Doug Cox

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