Pages Navigation Menu

Things to do in Orange County for OC Moms

Categories Navigation Menu

The Red Barn: A Farm to Fork Experience at Centennial Farm

We dined as a guest of the venue

Red Barn Farm to ForkA brand new dining experience has just become available at the Millennium Barn at Centennial Farm at the OC Fair & Event Center. This unique evening included the rural setting of the iconic Millennium Barn, paired with four hand-selected courses by Executive Chef Cathy Pavlos, of Lucca and Provenance, complimented by expert pairings from the Orange County Wine Society. 

Red Barn Farm to Fork

For foodies and wine connoisseur alike, it was quite the experience!

Red Barn Farm to Fork

The evening began with hor d’oeuvres and champagne served outside in the gardens of the three acre working farm under the setting sun. Guests were invited to grab a glass of bubbly and nibble on a crab cake or bruschetta while wandering the rows of planted vegetables or viewing the new spring baby piglets and lambs.

Red Barn Farm to Fork

Red Barn Farm to Fork

Red Barn Farm to Fork

After cocktail hour in the gardens, guests were ushered into the iconic Millennium Barn (the Red Barn namesake) to lovely banquet style tables adorned with linens and succulents. Here is where the real food and wine experience began.

Red Barn Farm to Fork

The farm to fork experience, which I’ve heard likened to a restaurant without walls, is where chefs use the bounty of local and seasonal produce and meats to create simple yet delicious dishes for guests in a relaxed, family style environment, often right on the scenic farms or ranches where many of the ingredients originated.  With every course, Chef Cathy Pavlos shared her wealth of knowledge concerning the ingredients and preparation, which gave a new perspective on the delicious meal we were all about to enjoy.

Dinner kicked off with the first course:

Locally Grown Clipped Garden Lettuces, Heirloom Tomatoes, Spring Peas, Shaved Carrots, Local Garden Herbs, Napa Valley Verjus Vinaigrette, Bruschetta with Basil Pesto

Red Barn Farm to Fork

Followed by the second course:

Smoked Idaho Trout, Cured Wild Salmon, Pickled Shrimp, Lemon Caper Aioli, House Bread and Butter Pickles, Red Onions, Radishes, Lemons, Arugula, Olives, Dill

Red Barn Farm to Fork

And third course:
Snake River Farms Heritage Hog Porchetta Feast, Rosemary Roasted Potatoes with Pan Drippings, Charred Fennel, Rapini with Caramelized Garlic and Chiles, Salsa Verde

Red Barn Farm to Fork

The evening went out with a bang with the fourth course:
Locally Grown Strawberries, Shortcake, Chantilly Cream and Balsamic Reduction

Red Barn Farm to Fork

The food, as expected at a farm to fork experience, was superb, fresh and delicious.  The wine pairings were on point. The setting was quiet and tranquil and led you to believe you were not in tact sitting in the heart of Orange County at the fair grounds. The family style atmosphere lead to conversations with interesting people who share a passion for good food and wine, and would be a fun setting for a celebratory dinner with friends.

The next Red Barn Farm to Fork experience is slated for Saturday, October 1. Menu is to be determined. For more information visit OCFair.com

Red Barn Farm to Fork

Sign Up for Our Newsletter
Connect With Us


Leave a Comment

Your email address will not be published. Required fields are marked *