All,
Here's the Press Release as promised:
August 24, 2011
Food Literacy Project to Host Field-to-Fork Dinner Louisville, KY- Local residents can help connect Louisville’s youth to healthy, sustainable food and enjoy a delicious, seasonal meal at the Field-to-Fork Dinner for the Food Literacy Project at 7 p.m. on September 22.
The elegant, five-course meal, sponsored by Foxhollow Farm, will take place at Big Spring Country Club at 5901 Dutchman’s Lane. Some of Louisville's top chefs will be paired with local farmers to source the best ingredients of the harvest season. The meal will feature the cuisine of:
Chef Dean Corbett – Corbett’s Restaurant
Chef Dallas McGarity – Theatre Square Marketplace
Chefs Michael Hargrove & Robert Granberg – American Culinary Federation, Kentucky Chapter
Chef Dave Nelson – Intermezzo Cafe at Actors Theater
Chefs Katie Payne & Terry Barbour – Sullivan University
Chef Mark Williams – Brown-Forman
Chef Rob Lingafleter – Big Spring Country Club
Chefs Dan Thomas & Jim Whaley – JCPS At Your Service Catering
Seasonal ingredients will be provided by Field Day Family Farm at Oxmoor, the 8-acre eastern Louisville farm that plays host to the Food Literacy Project, along with Capriole Farmstead Goat Cheese, Fiedler Family Farms, Grateful Greens, Harned Ranch Beef Co., and Foxhollow Farm.
Advance tickets are required for the event, and are for sale until September 18th. Tickets are $85 each and include passed appetizers and a five-course dinner, with paired wines during the seated courses. To pay by cash or check, please call 502-491-0072; or visit
www.foodliteracyproject.com for online purchase. There is a vegetarian option for this dinner.
Proceeds from the Field-to-Fork Dinner will help develop a cooking curriculum and integrate it into the Food Literacy Project’s farm-based education programs.
“As we celebrate five years of experiential education at Oxmoor Farm, we are making a new five year commitment to improving the lives of youth and families in our community,” said Executive Director Carol Gundersen. “With our newly-completed outdoor teaching kitchen, young people now have the opportunity to transform freshly harvested vegetables into healthy and delicious dishes on the farm, and carry these new skills home to their family kitchens.”
About the Food Literacy Project: The Food Literacy Project’s mission is to inspire a new generation of people to build relationships with healthy food, farming and the land. Established in 2006, the Food Literacy Project targets low-income youth with an increased risk of diet-related illness due to poor nutrition and inactivity. In 2010, the Food Literacy Project invited nearly 2,800 children to become participants in a sustainable food system – by planting, weeding, harvesting, exploring, smelling, tasting and cooking food during their Field-to-Fork experience. For more information, visit
www.foodliteracyproject.org.
