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Daily Dish

Farm-to-table dinners scheduled

By Mary MacVean
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The Hollywood restaurant Ammo is joining with some farmers for a series of farm-to-table dinners, one for each season, with optional wine pairings.

The first dinner, on Sunday, celebrates spring, with produce from Rutiz Family Farms on the central coast. (That’s Jerry Rutiz at left.) The farm produces dozens of fruits and vegetables but is well known for strawberries. Prepared by chef-owner Amy Sweeney, dinner is $55 per person, with $30 additional for the wines.

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The menu includes a lettuce salad with fava beans and radishes; pizza with baby broccoli, spring red onion, green garlic and pancetta; and grilled Niman Ranch hanger steak with snap peas, carrots and a horseradish salsa verde. Dessert, naturally, is strawberry shortcake.

No farmer has been announced for the summer dinner, July 19. For fall, the well-known potato-growing Weiser Family Farms will provide food for a Sept. 27 dinner.

-- Mary MacVean
Daily Dish
Mary MacVean

Mary MacVean is the former Mind & Body editor at the Los Angeles Times. She’s a runner and a cook, and has worked at The Times as morning assignment editor, web liaison, food writer and copy editor. She was a national editor and writer focusing on food at the Associated Press and a features editor and a columnist in Moscow, where she also ran a children’s cooking school. She left The Times in 2015.

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