Field-to-Fork Dinner Sept. 18th

All,
The tickets just went on-sale for this annual dinner to benefit The Food Literacy Project www.foodliteracyproject.org. This year's event promises to be wonderful- featuring some of the top chefs ( and one mixologist star ) in town. As always the produce and meats from our local farmers takes center stage. Heres's the info so far; get your tickets soon- this event has sold out every year .


The Food Literacy Project's 2014 Field-to-Fork Dinner and Silent Auction
Thursday, September 18, 2014
Cocktails & Silent Auction at 5:30
Dinner at 6:30
The Clifton Center, 2117 Payne Street.

Proceeds from this elegant 5-course meal support the Food Literacy Project at Oxmoor Farm, the only local 501(c)(3) organization providing farm-based education for Louisville youth and families.

Since 2006, the Food Literacy Project has engaged over 22,000 low-income youth and families in using their senses for discovery at its home on an 8-acre vegetable farm. Participants experience fresh and healthful foods while they are still growing and in the ground, empowering themselves to embrace healthy lifestyles.

The dinner will feature the cuisine of:

Chef Annie Pettry, Decca
Chef Dallas McGarity, Marketplace Restaurant at Theater Square
Chef Matt Durham, The Oakroom at The Seelbach Hilton Hotel
Chef Shelly Yoder, Corbett's, An American Place
Chef Dan Thomas & Chef Michael Hargrove, American Culinary Federation, Kentucky Chapter
Chef Patrick Roney, The Oakroom at the Seelbach Hilton Hotel
Chef Erica Parker, The Comfy Cow
Mixologist Allison Casale, Milkwood



There is a vegetarian option for this dinner which must be requested at the time of ticket purchase. Tickets are available until September 16th. You can order tickets on-line at: http://foodliteracyproject.org/field-to-fork-dinner/

Thanks to Robin for being one of the event sponsors!
Deb

Thanks for posting this Deb. We are donating stuff from the farm (not sure what yet).

It's cool to see Chef Erica from Comfy Cow on the list with all the rest of that talent. She is awesome to work with, and deserves the credit!

[Robin Garr]

Here's the full news release on the Field-to-Fork dinner:

Food Literacy Project to Host 5th Annual Field-to-Fork Dinner Thursday, Sept. 18

Cocktail Reception, 5-Course Meal Featuring 8 of Louisville’s Top Chefs & Mixologist
Support Farm-Based Education Programs for Local Youth

The Food Literacy Project at Oxmoor Farm’s 5th Annual Field-to-Fork Dinner & Silent Auction
Thursday, Sept. 18, 2014
Cocktails, Hors d’oeuvres & Silent Auction at 5:30 pm
Dinner at 6:30 pm
The Clifton Center, 2117 Payne Street

This 5-course elegant dinner benefits the Food Literacy Project at Oxmoor Farm, the only area nonprofit organization providing farm-based education programs for Louisville youth. Each course is prepared by a different local chef, using fresh and seasonal ingredients from a local farm.

Tickets are $110 each and include featured cocktails courtesy of Beam Suntory, Inc. and Tequila Herradura, beer provided by New Albanian Brewing Company, passed hors d’oeuvres, and a five-course plated dinner with wine pairings, courtesy of Horseshoe Bend Vineyard and Winery. Advance tickets are required and seating is limited to 150 guests. Visit www.foodliteracyproject.org for online purchase; to pay by cash or check, please call (502) 491-0072.

Nine top Louisville chefs and mixologists band together with the help of local farmers to present this memorable, five-course meal.

Featured Chefs:

Chef Annie Pettry—Decca
Chef Dallas McGarity – Marketplace Restaurant at Theater Square
Chef Matt Durham—The Oakroom at The Seelbach Hilton Hotel
Chef Shelly Yoder – Corbett’s, An American Place
Chef Michael Hargrove – American Culinary Federation, Kentucky Chapter
Chef Patrick Roney—The Oakroom at The Seelbach Hilton Hotel
Chef Erica Parker – The Comfy Cow
Chef Dan Thomas – American Culinary Federation, Kentucky Chapter
Mixologist Allison Casale—Milkwood

Seasonal ingredients will be provided by Field Day Family Farm at Oxmoor, the Louisville 8-acre vegetable farm that plays host to the Food Literacy Project, along with Grateful Greens, Holden Farm, Capriole Goat Cheese, Inc., Louisville Fish Company, and Rainbow Blossom Natural Food Markets.

Proceeds from the Field-to-Fork Dinner will support the Food Literacy Project’s Field-to-Fork Programs, which engage local youth in touching, tasting, smelling, exploring, and finally cooking fresh vegetables in all stages of their growth. Participants experience fresh and healthful foods while they are still growing and in the ground, and become empowered to embrace healthy lifestyles.

You can unleash the power of discovering real food. Purchase your Field-to-Fork Dinner ticket today or donate to The Food Literacy Project at www.foodliteracyproject.org.

Event sponsors include:
Kosair Charities
Foxhollow Farm
Louisvillehotbytes.com
Ernie’s Print Shop
Anchorage Farmers Market
Horseshoe Bend Winery & Vineyard
Rainbow Blossom Natural Food Markets

About the Food Literacy Project: The Food Literacy Project’s mission is to inspire a new generation to build healthy relationships with 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. The Food Literacy Project has engaged over 22,000 children in becoming participants in a sustainable food system – by planting, weeding, harvesting, exploring, tasting, and cooking food at Oxmoor Farm. For more information, visit www.foodliteracyproject.org.

Adriel,
Thanks so much for donating as one of our farmers. I heard you maybe paired with Annie Pettry of Decca for her course. it promises to be a great dinner and evening- looking forward to seeing you there!
Deb

Adriel,
Thanks so much for donating as one of our farmers. I heard you maybe paired with Annie Petrie of Decca for her course. it promises to be a great dinner and evening- looking forward to seeing you there!
Deb

Yep! I guess I'm not spoiling any surprises by saying that. But that is what I've heard.
Chef Pettry is a culinary killer, and we are pretty pumped about it.

We are down to the last 30 tickets, folks. If you want to attend, please buy them soon.

Some of the 5 courses from the chefs came in today. I thought this crowd would be interested in a sneak peek (we'll likely be soldout before the whole menu is finalized with the chefs and farmers):

Dallas McGarity and Brad Menear are making Rigatoni with Tuscan kale, white beans, and caramelized onions in a hand-crushed tomato sauce topped with Capriole Goat Cheese. Michael Hargrove's vegetarian entree will be a smoked Sheltowee Farm mushroom and Capriole farm goat cheese tamale .

Yum!
Deb

Eef-bay Ort rib-shay...

shhhhh...

Lol- Adriel.

Talked to the organizers this morning and we are down to the last 10-15 tickets for the event. If you want to go, but haven't ordered them yet, now's the right time folks.
Deb