Local chefs Kurt Spataro, Michael Tuohy and others joined forces to create an 1850s-inspired four-course meal for “A Taste of History” at Sutter’s Fort.

The fundraiser will benefit Friends of Sutter’s Fort, a group that continues to keep the historic monument open to the public.

The menu, taken from John Sutter’s era, has been adapted using local ingredients. Honey and olive oil samples will be served as well as beverages from local wineries and breweries.

Lisa Mealoy, event coordinator with Friends of Sutter’s Fort, said the dinner is meant to “emulate the community-oriented” traits of Sutter, who established Sutter’s Fort in 1839. She said he was a hospitable, generous man who treated guests as friends and made sure their stay in the fort was comfortable.

The evening will begin with a live demonstration and discussion about bees from Sacramento Beekeeping. Apollo Olive Oil will serve a variety of different olive oils, followed by wine served from Scribner Bend, Bogle and Twisted Rivers wineries.

River City Brewing will debut a custom beer made for the event. Brewmaster Brian Kofresi wouldn’t name the beer, but described it as a light, flavorful alt beer (which comes from the German altbier, which means “old style”) that would have been popular in Sutter’s time.

Dinner will be served by Plates Cafe & Catering staff, the St. John’s Women’s Shelter restaurant.

The menu is as follows:

• Appetizers include wild rice cakes with smoked trout (from Plates), baked bacon cheddar and corn dumplings (Mulvaney’s), oysters on a half shell with Chinese chili sauce and ginger beef sate (Plates)
• Mulvaney’s will prepare a salad of fresh pulled mozzarella with Ray Yeung heirloom tomatoes, Del Rio basil and extra virgin olive oil
• Michael Tuohy of Grange is still working on the menu for the course to follow Mulvaney’s salad
• Kurt Spataro, of Spataro Restaurant and Bar, will make the main course, which is spit roasted suckling pig with wild fennel, garlic, and bay; Santa Maria pinquito beans and cured pork belly cooked in the fireplace; and black mission fig and walnut compote
• Savory cheese biscuits with fresh herbs from Cafe Vinoteca
• Caramel apple bread pudding with a vanilla bean custard sauce from Cafe Vinoteca

Slow Food Sacramento helped to organize “A Taste of History.” Del Rio Botanical provided many of the ingredients, including endangered varieties of squash. Suzanne Ashworth, owner of Del Rio, has saved seeds to keep older varieties of vegetables alive.

“We’re losing tasty varieties of food that aren’t suited to being shipped long-distance or that need to be stored differently,” Slow Food Advisory board member Charity Kenyon said.

The goal of the event, Kenyon said, is to reunite people to the “roots of foods that we eat,” and steer toward “increasing the amount of urban agriculture.”

Rob Vendetti, chef kitchen manager of Mulvaney’s, helped create some of the menu items for the event and said slow food wasn’t something new for Mulvaney’s.

“It’s kind of funny because slow food was the only way to go back then, but it’s kind of a trend now,” he said. “[Mulvaney’s] doesn’t do it because it’s trendy, but to respect ingredients and where they came from.”

“A Taste of History” takes place from 6:30-9 p.m. on Sept. 25 at Sutter’s Fort. Tickets are on sale for $85 through Brown Paper Tickets until Sept. 17. There are 250 spots available. Sutter’s Fort is located at 2701 L Street.