Field-to-Fork Fundraiser- Sept. 23rd: Almost Soldout

I see cocktails with hors d'oeuvres, but is wine paired with any courses or is wine available for purchase at the event?

Looks like a great event.

Thanks-Doug

We will be working out the last of the details today(including wine parings).
I will let everyone know after the meeting.

The admission for dinner includes beer and wine with hoers de oeuvres and pairings with dinner. There will be a cash bar available with a percentage of the proceeds going to Food Literacy Project.

I met with most of the chefs yesterday, and everyone is really looking forward to it. It should be a great event!

[Robin Garr]

The admission for dinner includes beer and wine with hors d'oeuvres and pairings with dinner.

Can you tell us what the specific pairings will be, Dan? Inquiring wine-geek minds want to know!

Robin,
We do not know the exact wines yet for each course. But they will be from the Brown-Forman family of wines as they very generously donated the liquor for the dinner.

This is a great deal - $75 for substantial apps + 5 courses with wine pairings for each - for a great cause! Should be a great evening!
Deb

Can you tell us what the specific pairings will be, Dan? Inquiring wine-geek minds want to know!

Unfortunately, the money B-F generously donated really only goes so far. We are hoping to have up to 150 guests at this event so we decided on Bonterra Chardonnay(which will also be paired with the risotto) and Fetzer Merlot(paired with the beef course).
I'm assuming that Browning's beer(She Devil rocks!) will be served, but Paula was very busy yesterday(Game day)while the rest of us were meeting and I didn't ask about the brands.
Schlafly has donated a beer to go with Micheal's' pork dish but I don't know which one it is at this point. It didn't occur to me ask him. I can find out though.

[Robin Garr]

Unfortunately, the money B-F generously donated really only goes so far. We are hoping to have up to 150 guests at this event so we decided on Bonterra Chardonnay(which will be paired with the risotto) and Fetzer Merlot(paired with the beef course).
I'm assuming that Browning's beer(She Devil rocks!) will be served, but Paula was very busy yesterday(Game day)while the rest of us were meeting and I didn't ask about the brands.
Schlafly has donated a beer to go with Micheal's' pork dish but I don't know which one it is at this point. It didn't occur to me ask him. I can find out though.

Donations are nice, and I understand that B-F is a Louisville firm, but I have to channel Roger here: They're going with California wines at a consciously locavore dinner? I'll bet the good folks at Smith-Berry, Lover's Leap, Turtle Run, Huber's and other Kentucky and Indiana wineries would have loved to have their local, artisan products showcased, and specifically chosen to complement the specific dishes. Glad to know the local beer is on hand, anyway.

Donations are nice, and I understand that B-F is a Louisville firm, but I have to channel Roger here: They're going with California wines at a consciously locavore dinner? I'll bet the good folks at Smith-Berry, Lover's Leap, Turtle Run, Huber's and other Kentucky and Indiana wineries would have loved to have their local, artisan products showcased, and specifically chosen to complement the specific dishes. Glad to know the local beer is on hand, anyway.

Technically, it's not legal to donate alcohol so B-F donated money to purchase product though the local wholesalers.
While it certainly would have been nice to offer local wines, I personally felt like I said earlier, the money only goes so far and most small producers don't have the resources to contribute like Brown-Forman does.

In the early planning stages of this event, Carol at Food Literacy asked that we make a conscious effort to only ask producers that could really afford to donate, so no one would feel burdened or overwhelmed. I've had donors that had previously committed to the project back out for those very reasons.
I have tried my very best to make this a zero-sum affair for Food Literacy Project, as they have very limited resources as well. The ACF/KY Chapter is footing a financial chunk of what could have been an expensive undertaking for FLP if they would have had to use money from their budget.

Robin,

While we would have loved to have everything at the dinner local, in my experience the small local vineyards don't have the resources to provide wine at no cost for an event like this. We tried contacting several. We decided to go with Brown-Forman based on their committment to sustainability which is core to our mission, and so the money would directly to the kids/kitchen. As Dan explained, ACF very generously fronted the up-front costs of the event, and almost everything else is donated, so nearly 100% of the proceeds are going to build the kitchen at the Farm so we can enhance our programming. What a wonderful town and community we live in!

Deb

Bump. Also, Deb, I was trying to show some of my customers the link from this forum to the F2F website, but I couldn't find a list of the chefs or menu. I know this was just recently solidified by Dan, and I am sure this is on your list, but can we expect to see posting on the banner above's site? Thanks ma'am!

Reagan,

Thanks for helping with the promotion!!!

Very good point- thanks for pointing it out. Unfortunately as FLP is a very small organization, everyone is volunteer /pro bono, and to be honest, we didn't go back to our web guy and ask him to update that page to include the chefs/menus ( which was finalized last week). Posting the final version from the menu card below; I'll see if we can get it added to the ticket page before ticket sales close on the 19th:

Field-to-Fork Fundraiser
September 23, 2010

Hoers De Oeuvres:
KY Bison Co. Sliders
Chef Dave Nelson: Dish on Market

Mini B.L.T's featuring Father's Bacon from Gatton Farms and Field Day Farm Tomatoes
Dan Thomas: JCPS – At Your Service Catering

Woodland Pork Shoulder with an assortment of Capriole Farm's Cheese
Chef Jay Denham

Vegetarian Assortment
Mark Williams: Brown-Forman

1st Course:
Sheltowee Farm Mushroom Risotto
Alan Rosenberg: Papalino's NY Pizzeria

2nd Course:
Gallrein Farm Corn Bisque with Bacon Gremolata
Dallas McGarity: Equus/Jack's

3rd Course:
Fielder Farm's Pork Two Ways
Michael Hargrove: L & N Bistro and Wine Bar

4th Course:
Harned Ranch Boeuf Bourguignon with Harvest Vegetables
Nancy Russman: Culinary Chair, J.C.C.

5th Course:
Capriole Farm Panna Cotta with Strawberry Coulis
Marsha Lynch & Jim Quinter: Chef Instructors, Sullivan University

Thanks again!
Deb

We now have the full menu and chefs on the ticketing site for the event.

Thanks, again Reagan. Several media mentions of the event are supposed to hit the stands today, so I'm hoping for increased eyes on the ticketing site. Your suggestion should help enhance our take-rate.

Deb

Thanks to Robin for arranging to have our dinner as one of this week's Staff Picks in Leo. Great coverage and perfect timing!

Thanks again for all your support, Robin!

Deb

I just spoke with Carol at the Food Literacy Project and she let me know that we are well over 100 tickets sold for the event as of today.
We had planned on selling out at 150 so if you were considering coming to the event and haven't purchased your tickets yet, I would advise to do so as soon as possible.

Folks,

We are almost sold out and will be stopping sales soon. If you want tickets, please purchase on-line ASAP to avoid disappointment.

Deb

Yay, I made it in under the wire.

What's the secret signal to let other hotbytes-ers know we're there?