Pesto Festo Food

Note from Chef Julie Ridlon,
Coordinator of the Pesto Festo Food
Local chefs, bakers and grocery stores, generously respond to requests of supplying locally sourced foods to EarthDance’s annual fundraiser Pesto Festo. They believe in supporting good things in our St. Louis food community, and EarthDance certainly qualifies. Since Pesto Festo is held in November at the end of the growing season, one of the busiest times for restaurants, Chef Julie has asked them to donate food that can be assembled at the Savoy and served by EarthDance volunteers.  To help fill out the menu, Julie makes special treats for vegans & celiacs as well as omnivores, with much of the produce coming from EarthDance’s own fields (just a mile from where the event is taking place)! Culinary student volunteers are recruited to help prepare food, giving them experience in cooking what comes off local farms….it’s definitely a win-win proposition.  Out of all the other groups asking for donations, this group is the one to which Julie donates her time & expertise.
Executive Chef for Pesto Festo Food:
Julie Ridlon (314) 645-5807 / cell (505) 231-3721

With Delicious Contributions from:

Companion Baking Co
The Crossing
Eat Here St. Louis
Free Range Cookies
Norwood Country Club
Overlook Farm
Sappington Farmer’s Market
Stellina Pasta Cafe
Trader Joe’s
Cabot Cheese
Yia Yia’s


Premium Vegan Meats

The DublinerCompanionStellina PastaCabot CheeseEclipseNorwood Hills CCBlack Bear BakeryFree Range Cook!es