All,
The tickets for this year's Field-to-Fork dinner at Marketplace Restaurant @ Theatre Square are on sale now! The proceeds benefit the Food Literacy Project; once again we have a great line-up of local chefs and local farmers. Press release with all the details below; it'll be a great evening!
Food Literacy Project to Host 4th Annual Field-to-Fork Dinner
Cocktail Reception, 5 Course Meal and Silent Auction
Support Invaluable Educational Program
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 5:30 p.m. on Sunday, September 29. Tickets are $110 each and are available online at http://www.foodliteracyproject.org or by cash or check by calling 502-491-0072.
Since its founding in 2006, the Food Literacy Project has engaged over 18,000 low-income youth and families in a sustainable food system – by planting, weeding, harvesting, exploring, smelling, and then tasting as well as cooking food in the outdoor teaching kitchen on Oxmoor Farm.
Now, from Marketplace Restaurant’s kitchen, eleven top Louisville chefs band together with the help of local farmers to present a memorable, five-course meal. Event sponsors include:
• Foxhollow Farm
• Vivid Impact
• Louisvillehotbytes.com
• Ashbourne Farms
• Anchorage Farmers Market
• American Culinary Federation, Kentucky Chapter
• Horseshoe Bend Vineyard and Winery
• Wallitsch Nursery and Garden Center
• Arthur K. Smith Family Foundation
• Whole Foods Market Louisville
• Grasshoppers Distribution
The dinner will take place at Marketplace Restaurant at Theater Square, located at 651 South 4th Street. The meal will feature the cuisine of:
Chef Dallas McGarity – Marketplace Restaurant at Theater Square
Chef Shelly Yoder – Corbett’s, An American Place
Chef Reed Johnson – Against the Grain Brewery
Chef Michael Hargrove – American Culinary Federation, Kentucky Chapter
Chef Mark Williams – Brown-Forman Bourbon Street Café
Chef Josh Moore – Volare
Chef William Szenay – American Culinary Federation, Kentucky Chapter
Chef Jim Whaley – Consultant for JCPS and Grasshoppers Distribution
Chef Erica Parker – The Comfy Cow
Chef Dan Thomas – American Culinary Federation, Kentucky Chapter
Instructor/Mixologist Stephen Dennison – Kentucky School of Bartending
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 Grateful Greens, Ashbourne Farms, Burton’s Maplewood Farm, Horseshoe Bend Winery and Vineyard, Brown-Forman, Beam Brands International, and Grasshoppers Distribution.
Proceeds from the Field-to-Fork Dinner will support the Food Literacy Project’s Youth Community Agriculture Program (YCAP), which invites local teens to experience the importance of hard work and determination while growing food on Oxmoor Farm. The teens grow, harvest and distribute vegetable crops at the neighborhood level, explore the food system, and address issues of hunger and food insecurity in the community.
“In addition to new and meaningful connections with healthy food, farming and the land, these hardworking young people develop the skills needed to contribute purposefully to their community,” said Executive Director Carol Gundersen. “For most, it’s their first opportunity to experience a farm and to grow as leaders through work experience and community engagement.”
Advance tickets are required for the Field-to-Fork Dinner on Sunday, September 29th at 5:30pm. Tickets are $110 each and include a featured cocktail courtesy of Brown-Forman and Beam Brands International, passed hors de oeuvres, and a five-course dinner, with paired wines during the seated courses, courtesy of Horseshoe Bend Vineyard and Winery. Visit http://www.foodliteracyproject.org for online purchase. To pay by cash or check, please call 502-491-0072. There is a vegetarian option for this dinner which must be requested at the time of ticket purchase. Tickets are available until September 23rd.