The Austin Community College District (ACC) Agricultural Sciences and Culinary Arts departments hosted their second annual Farm to Table Dinner fundraiser on Thursday, April 24, at ACC’s Eatery 73. The event raised nearly $3,000 for the Agricultural Sciences Department.
The six-course meal—prepared by Culinary Arts graduates and staff—featured fresh produce grown and harvested by students, staff, and faculty at the ACC Sustainable Student Farm. Proceeds from ticket sales benefit the Agricultural Sciences Department and Farm.
Chef Kevin Truong created a menu that highlighted farm-fresh ingredients in every course. Chefs Louis Ortiz and Persis Godfrey led front-of-house service and welcomed the 35 ticket holders, along with Agricultural Sciences faculty and staff. Farm Manager Matthew Olson, along with farm crew members Leah Kuck and Ben Gillick—graduates and current students of the Ag. Sciences Program—and Senior Lab Assistant Miranda Maldonado harvested, washed, and delivered all the produce for the dinner.
“We are fortunate to connect students and our community with the food they consume. I remind myself every time I eat that hardworking people grew, harvested, and delivered the food I’m eating,” says Savannah Rugg, ACC department chair ot Agricultural Sciences. “How lucky are we to connect over a beautiful meal that is so close to where it was grown?”
Graduates from both Culinary Arts and Agricultural Sciences had the opportunity to deepen their skills through preparing food and harvesting the produce. Plans are already underway for the next Farm to Table Dinner in April 2026.
If you’d like to plan a visit or volunteer at the ACC Sustainable Student Farm, contact Krissy Voutas at [email protected].