The first community dinner of the 2016-17 school year will be Oct. 12, from 5:30-7:30 p.m. in the Friday Harbor High School Commons, featuring a fall harvest menu including local produce.

In order to offset rising food costs, the suggested donation has increased to $15 for adults and $7 for children under 12 years old. The last increase was in 2013, three years ago.

To tempt taste buds, the menu for the evening is as follows:

Oven-roasted garlic chicken: sustainably grown Draper Valley Farms chicken thighs roasted and braised in a garlic pan sauce.

Local root vegetables: roasted island grown beets, carrots, sweet onions, potatoes and parsnips.

Local squash soup: puree of local squash, carrots and sweet onions.

Autumn salad: made from local hearty greens, Quail Croft goat cheese, local Asian pears, toasted seeds and dried cherries with a light vinaigrette.

Rustic Bread Rolls: a light wheat rolls brushed with herbed olive oil.

Snickerdoodle-pumpkin Pie Bar made by Mr. Hendricks’ Baking Class.

All donations support the Student “Chef.0” Internship and Food for Thought Lunch Program.