My dear friend Kevin Koebel is the founder and main chef of F.A.T.T., an organization dedicated to Food awareness through teaching. He and his wife Renata have a passion for local, sustainable food education. They are two of the most energetic, passionate people I know and it was with great pleasure that I signed on to be the photographer of this event, their very first collaborative Pop Up Breakfast this past weekend at the Westside Santa Cruz Farmer's market. The event was completely sold out well in advance. There were a ton of local vendors involved in this amazing event and I will list them all at the end of this blog post. I HIGHLY recommend going over to the FATT website (click here) and/or liking their facebook page. You do not want to miss out on the next one of these. If you have any interest in participating or contributing or just being in the loop, be sure to send Kevin an email.
Here are just a few images from the breakfast. Everything was prepped fresh that morning, cooked on site, using all local vendors, local ingredients etc.. A HUGE shout out to Roland Konicke from Uncie Ro's pizza for the amazing brick oven and his tireless hard work alongside Kevin. Kevin's sous-chef was fabulous too as were ALL the people who spear headed this event to make it happen. I've never seen a group of people work so seamlessly well together, like a well oiled machine, all moving with great efficiency and sheer joy in the task at hand. Everyone involved was clearly doing this for the love of what this event was promoting, which is supporting local, sustainable food sources and healthy cooking. I wish I had everyone's name but I will quickly mention Nesh Dhillon who is the director of all the Santa Cruz Farmer's Markets and Sarah Wood, the editor & publisher of Edible Monterey Bay magazine.
The menu consisted of:
Salty Caramel Sticky Buns - made fresh that morning and served hot with house-made, raw honey butter.
Local Wild King Salmon - Wood-fire roasted, served with persillade or wild mushroom-tarragon reduction.
House-Made Sausage Roulades - Scrambled eggs, Harley Chevre, wilted greens, house-ground fennel-molasses sausage rolled in a thin pizza dough and wood-fire baked.
Poached Eggs & Wilted Collards - Meyer Lemon, chilies, sea salt and a drizzle of flax seed oil.
House-cured Bacon - Light cured, moderately smoked, sliced thick and cooked hot.
Macerated Fresh Fruit - Sparkling wine & Vanilla bean organic blueberries, strawberries, melons and raspberries.
Libations courtesy of LuLu Coffee, Equinox Champenoise & Condor's Hope Winery.
Involved vendors were Happy Boy Farms, Route 1 Farms, Live Earth Farms, Fiesta Farms, Everett Family Farm, New Natives Nursery, Twin Girl, Rainbow Orchard, Companion Bakeshop, H&H Fresh Fish and Uncie Ro's Pizza.