THAT FAMOUS RED BARN: Many a county fair is beloved for its squealable piglets, and its fried treats on a stick, and its quilt competitions, and its blue-ribbon pies, but only a few spectaculars boast structures that are widely recognizable and even loved. The OC Fair is one of those events, for its Millennium Barn -- the large red barn at Centennial Farm, the very spot where the piglets and goats and horses keep house for the duration of the summer festival -- is a well-known, well-regarded symbol of the fair itself. To be able to visit the barn beyond the fair's run is a nice opportunity for its fans, but something a bit out-of-the-ordinary is up on the landmark's May calendar. It's a dinner, and a sumptuous one at that, "a farm to fork experience" that will involve multiple courses helmed by executive chef Cathy Pavlos. Chef Pavlos, who is known for her creative cuisine at both Lucca and Provenance, will be joined by the Orange County Wine Society for springtime supper of tasty, tony proportions.
THE FOUR COURSES INCLUDE... a starter involving "locally grown clipped garden lettuces" and "spring peas" and more fresh goodies, with a second course that's centered around smoked Idaho trout and cured wild salmon. Course three? It's a porcetta feast, with several swanky trimmings, and the final course of the night has a shortcake + strawberries theme (plus balsamic reduction and Chantilly cream). A look at all of the top-notch ingredients and foodstuffs that shall go into the Saturday, May 14 affair is in order, so browse now. Cost? It's $150, which covers "dinner, wine, parking, tax, and gratuity." There'll be more dinners to come at the beautiful red barn, so stay tuned. And, of course, you can call upon it, just to say hello, when the OC Fair opens on July 15, 2016.