Tree to table examples

Tree to Table Benefit

This deliciously unique event challenges competitors to create a sweet or savory dish that highlights ingredients from trees, such as apples, chocolate, almonds or olives. Other ingredients may be used as well. The #Tree2Table event is a fundraiser benefiting the Oklahoma Orchards and Re-Leaf programs of the Tree Bank Foundation.

Save the date for the fourth annual Tree to Table Benefit! It will take place on Monday, November 6th at the OKC Farmers Public Market. Our guest judge will be renowned chef Rick Bayless!

The 2016 Tree to Table event occurred on Tuesday, October 25 at the OKC Farmers Public Market. Eleven dishes were presented to the judges and the guests – 7 savory and 4 sweet. The winner of the Best Sweet Dish was Kevin Lee of Vast with his coconut pistachio pudding. Kevin also Best Savory and Tree to Table Champion with his roasted chestnut-filled tamales and avocado sauce. The Fan Favorite award was given to C2 Catering for their citrus civeche.

Competitors included Barbara Mock of Kam’s Kookery, Josh Partain of Rococo, Jonathan Groth of Slaughter’s Hall, Ryan Parrott of Picasso Cafe and Teresa Walters of Running Wild Catering.

The event raised enough money to plant 75 trees for the Oklahoma Orchards program! That is more than 2,000 pounds of food annually for Oklahomans in need.

The 2016 Tree to Table Photo Album

The 2015 Tree to Table Photo Album

2015 Winners

The judges’ panel awarded the Best Savory Dish to David Henry of The Coach House for a cashew and parmesan panna cotta with apricot purée, brown butter crumb and local micro greens. The Best Sweet Dish was awarded to Christine Dowd of Aunt Pittypat’s for a toasted almond panna cotta with fig compote. The Fan Favorite dish was a banana foster’s bread pudding with Myer’s rum caramel sauce and a walnut pecan lace cookie served by Brad Johnson of Hal Smith Restaurant Group. The Tree to Table Champion is Christine Dowd of Aunt Pittypat’s catering.

Competitors included Barbara Mock of Kam’s Kookery, Kevin Lee and Michelle Wicks of Vast, Henry Boudreaux of Museum Café, David Henry of The Coach House, Josh Partain of Rococo, Brad Johnson of Hal Smith Restaurant Group, Jonathan Groth of Slaughter’s Hall, KC Ortega of the Wedge Pizzeria, Christine Dowd of Aunt Pittypat’s, Chase Doyle of Jazmoz Bourbon St. Café, Melissa Aust of Stella Modern Italian Cuisine and Teresa Walters of Running Wild Catering.

Food from Trees

Allspice
Almonds
Apples
Apricots
Avocados
Brazil nuts
Cacao
Carob
Cashews
Cherries
Chestnuts
Cinnamon
Cloves
Coffee
Cola nuts
Figs
Grapefruit
Hazelnuts
Juniper berries
Laurel leaves
Lemons
Limes
Mangos
Maple sap
Nectarines
Nutmeg
Olives
Oranges
Papaya
Peaches
Pears
Pecans
Persimmon
Pine nuts
Pistachios
Plums
Sassafras root
Tangerines
Tea leaves
Vanilla Bean
Walnuts