Local supporters of high school ag education sat down to a gourmet meal on Sept. 17, as Galt Ag Boosters held its annual Farm to Fork Dinner benefiting the city’s high school FFA programs.

Most of the food was provided by Pastosa by Lucia, starting with appetizers of mini meatballs, bruschetta with tomato salad and balsamic dressing, and bruschetta with cannellini beans and bacon.

While waiting for dinner on the Fourth Street Promenade, attendees visited tables offering tastings of local wine, beer and – new this year – whiskey. They also sipped on sangria with peaches grown by students at McCaffrey Farm, a partnership between Liberty Ranch High School’s FFA chapter and McCaffrey Middle School.

The main meal consisted of an arugula salad topped with dressing, strawberries, red onion, blue cheese and walnuts, followed by tri-tip and chicken parmesan served with butternut-squash ravioli and roasted vegetables. Dessert was cheesecake from Spaans Cookie Co.

Liberty Ranch and Galt High School students served the dishes.

The dinner is “a special event that, we think, brings the community together, shows off our beautiful downtown area, and everything that we feature, we try to keep local,” said Mandy Garner, head of the Liberty Ranch Agricultural Department.

FFA chapter officers Julie Sporleder and Brooklynn Beck from Galt High, and Peyton Deuel and Anthony Camarillo from Liberty Ranch announced the start of the meal: “We are beyond ecstatic to see all your faces tonight in the beautiful downtown Galt. We thank you so much for spending your Saturday evening here supporting our chapters.

“With your support, we are able to provide our students with the opportunities to attend conferences and competitions, and, most importantly, be able to give our seniors scholarships. We thank you again for taking the time out of your Saturday evening to enjoy our Farm to Fork Dinner, and we hope that our meal exceeds your expectations.”