The concept was simple but ambitious: a multi-course dinner cooked with local craft beer from Tioga-Sequoia Brewing Co., paired intentionally with each dish, and built around upcycled and imperfect ingredients. But we didn’t reveal the “imperfect” part until the very end.
Guests enjoyed creamy mac and cheese made from cheese ends and topped with toasted crumbs from stale bread; bright vinaigrette made from flat peach beer; brown sauce developed from beef trimmings; and even a chocolate avocado mousse made from overripe avocados and finished with pretzels that would have otherwise been discarded.
When the plates were empty and the compliments were flowing, we shared the truth: each dish was crafted from rescued, overlooked, or “ugly” ingredients. The surprise became the lesson—food is far too valuable to waste, and with creativity, it can be transformed into something extraordinary.
Learning Through Beer: A Pre-Dinner Educational Session
Guests began the evening with a brewing education session led by a local beer aficionado and Tioga-Sequoia collaborator. They explored the beer-making process, the role of regional agriculture, and how beer styles enhance cooking. It was hands-on learning that brought together science, flavor, and local craft culture—a perfect launch into the dinner that followed.
A Space That Told a Story of Merced’s Revival
Originally planned for the backyard of a UC Merced alum, the dinner found an even more fitting home after November weather forced a venue change. The event moved to the historic Tioga Apartments, a beautifully restored 1928 building whose renovation kickstarted the resurgence of downtown Merced.
The mezzanine event space—with its warm lighting, high windows, and overlook of Main Street—became the perfect stage for the fall-themed, family-style dinner. Outside, the monthly Mercado buzzed beneath the historic Tioga sign, illuminated against the night sky. Inside, tables of ten encouraged conversation, connection, and community.
Campus Coming Together to Support Its Own
This wasn’t just a Dining-led initiative. UC Merced staff from other departments volunteered to teach the beer session, serve, bus, and clean. Their participation underscored what we already know: supporting our community is a shared responsibility.
The Food Bank’s impact is woven into UC Merced itself—supporting our pantry, our students, and local families. It felt powerful to give back in a way that blended creativity, education, and service.
Real Impact: 10,000 Meals for the Community
Thanks to donated ingredients, donated beer, and donated venue space, nearly all proceeds went directly to the Merced County Food Bank. In the end, the dinner raised enough funds to provide 10,000 meals to local families.
What began as an idea born out of concern became a proof of concept—Merced is ready for more events that blend culinary craft, sustainability, and community action.
Why This Event Matters
This night wasn’t just about food.
It wasn’t just about beer.
It wasn’t even just about fundraising.
It was about education, creativity, collaboration, and community resilience.
It was about showing that “imperfect” food has perfect potential.
It was about lifting up the organizations that lift up our students.
It was about reminding ourselves that we can all play a part in feeding our community.
And most of all—it was a celebration of what happens when Merced comes together.
Culinary Connections 