“When food is processed it loses quality and freshness and they use artificial flavors, but when you get it straight out of the garden it is really good!”


Field-to-Fork Dinner

The 2017 Field-to-Fork Dinner featured the cuisine of:

Matt Durham, Oak Room at the Seelbach

Jonathan Exum, Wiltshire Pantry

Patrick Roney, Harvest Restaurant

Mat Shalenko, June Health & Wellness

Michael Hargrove, Bourbon Academy

Maggie Hoy, Sweets by Millie

Lynette Ruby, Louisville Cream

With specialty cocktails from Zac Cunningham from the Bristol, and Chris Luckett from Artesano


Thanks to our 2017 sponsors:


Kosair Shelton


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Dine Company

Horseshoe Bend Vineyard & Winery

Kathy & Jon Gundersen

Passport Health Plan

Republic Bank



Against the Grain Brewery

Carol Gundersen & Brad Elrod

Charlie & Carol Elrod

Diane Laughlin & Russ Neill

Dlutowski Project Partners

Fresh Thyme Market

Hollis Jones & Associates

Judy Fisher Oetinger

Kathleen Pellegrino

Kathleen Reno & Tom Payette

Kathie & John Buchino

Lowry R. Watkins, Jr.

Martha Geier

Michael & Beth Salamon

Rainbow Blossom Natural Foods Market

Rick & Mary Ellen Harned

Universal Linens


And proudly supported by Oxmoor Country Club.


See photos from the 2017 dinner on our Facebook page.


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