Please join Veggielution as we celebrate nine years of community food and farming at fEAST San José, our fundraising dinner. The event will be held on Sunday, June 11th from 4:30 p.m. to 8:00 p.m. at our community farm located in the beautiful and historic Emma Prusch Farm Park in East San José.
All proceeds from the event go to support our programs at Veggielution.
- Portuguese Picnic Dinner curated by Michelin Star chefs Jessica Carreira and David Costa of Adega, featuring fresh ingredients from Veggielution and other local producers
- Hayride tours of Veggielution
- Cocktails and Art in the Garden in our Bio Dome
- Photo Stop in the Youth Garden
- Discover East San Jose Silent Auction
- Live music entertainment
A “Discover East San José” Silent Auction.
Where do I park? Enter through the main entrance on King Road and follow the Veggielution signs to the parking areas.
What should I wear? Wear comfortable shoes to walk around the property and we suggest dressing in layers to ensure you are warm enough to be outdoors until early evening.
Do I need my ticket to enter? Please bring a copy of your ticket with your confirmation number.
How much of my ticket is tax deductible? $100 of your ticket is tax deductible. Our 501(c)(3) non-profit ID is 27-2021333.
ADEGA, meaning wine cellar, is a Portuguese restaurant representing authentic cuisine at its very best. Simple but elegant food is perfectly complemented by the restaurant’s smart casual environment. We serve fresh fish and seafood alongside a selection of salted cod and meat dishes. Our key to success is our modern approach to old classics and using the best ingredients available seasonally.
Chef David was born in Portugal and graduated from the “Escola de Hotelaria e Turismo de Lisboa” culinary school and is an experienced Chef mastering the art of Portuguese cuisine. He has been creating classic dishes with a new twist and presentation for the past ten years. David worked at Restaurant Eleven in Lisbon under Chef Joachim Koerper when it was first awarded its one-star by the Michelin guide as the first restaurant in Lisbon to receive such a prestigious international award. Later he moved on to Assinatura with Chef Henrique Mouro where he was a Sous Chef in a kitchen where they perfected the more traditional dishes from around the country and presented them in a modern way. They maintained the same flavors from the original dishes, as Henrique would say we “transform it without destroying it”. David worked as Sous-Chef of the five-star Ritz Four Seasons Hotel in Lisbon and has consulted with various other restaurants in Portugal.
Pastry Chef Jessica Carreira was born in San José, California and showed early on an appreciation for the culinary arts. She travelled extensively accompanying her parents wine business and was exposed to different world cuisines, flavors and ingredients. However, she always returned to the tastes and aromas of her heritage in Portugal. After graduating from the Le Cordon Bleu College of Culinary Arts in Los Angeles she then lived for three years in Portugal where she perfected the techniques and learned the ingredients mostly used in Portuguese cuisine. While in Portugal she worked at some of the best restaurants in Lisbon and Porto with some of the best Chefs in Portugal. Lastly, she worked in the kitchen of the one-star Michelin restaurant Restaurant Eleven in Lisbon where she become Pastry Chef and responsible for the entire dessert menu at the age of 20.