Field-to-Fork Dinner 2011
Thanks to all who made the 2011 Field-to-Fork Dinner a success!
On September 22nd The Food Literacy Project hosted its 2nd annual Field-to-Fork Dinner at Big SpringCountry Club. The event included an elegant 5-course meal featuring fruits and vegetables, meats, and cheeses raised by local farmers and prepared by local chefs. Thanks to the generous support of
sponsors, volunteers and attendees, the 2011 Field-to-Fork Dinner raised over $16,000. These funds are being used to develop a cooking curriculum, strengthening FLP’s Field-to-Fork program by inviting participants to prepare a healthy dish with vegetables they harvest on the farm. Students not only learn the life skill of cooking, but can also share their farm experience with their families by taking home the recipes they create.
A highlight of the evening’s program included a testimonial by FLP’s first Youth Service Intern, Nate “Nater-Tater” Cortas. Guests were touched as Nate recounted his experience working on the farm this summer. He related the day Newcomer Academy students visited The Food Literacy Project, “They probably came to America, a new and frighteningly different country not too long ago…while many of them didn’t speak English, their smiles and laughter certainly told me enough. To be able to help someone in a rough situation like that laugh! It will just melt your heart.”
The Food Literacy Project serves the Louisville community as a venue for people of all ages and backgrounds to reconnect with healthy food, farming, and the land. From the development of the outdoor kitchen to the success of the 2011 Field-to-Fork Dinner, FLP depends on a collective effort from supporters, sponsors, and volunteers. Our grateful thanks to all who contributed!
Participating Chefs
Jay Denham: Woodland Pork
Rob Lingafelter: Big Spring Country Club
Mark Williams: Brown-Forman Bourbon Street Café
Michael Hargrove and Robert Granberg: American Culinary Federation – Kentucky Chapter
Dean Corbett: Corbett’s, An American Place
Dallas McGarity: Theater Square Marketplace
Dan Thomas and Jim Whaley: JCPS – At Your Service Catering
Terry Barbour and Katie Payne: Sullivan University
Contributing Farmers
Ashbourne Farms
Fiedler Family Farm
Field Day Family Farm
Foxhollow Farm
Grateful Greens
Harned Ranch Beef Co.
Kenny’s Farmhouse Cheese
Lowe Creek Farm
Event Sponsors
Harvest
Foxhollow Farm
Cultivate
Louisvillehotbytes.com
Vivid Impact
Plant
Arthur K. Smith Family Foundation
Horseshoe Bend Vineyard and Winery**
Rebecca and Jon Cohen
Carol Gundersen and Brad Elrod
Kathy and Jon Gundersen
Kaki and John Robinson
Lowry Watkins, Jr.
Till
21c Museum Hotel
Dine Company
Grasshoppers Distribution**
Heine Brothers’ Coffee
Limbwalker Tree Service
LG&E and KU Energy LLC
Mount Eden Greenhouse**
Carol and Charlie Elrod
Rose and Ampelio Isetti
Julia Richerson and Erik Siegel
Nancy and Darrell Shelton
Melanie Ratliff and Robert Wilson, in honor of Kentucky Natural Lands Trust
**indicates gift in kind
It’s not too late to support the Food Literacy Project’s mission! Please make a tax-deductible donation today here:
http://foodliteracyproject.org/donate/#
Photos from the 2011 Field-to-Fork Dinner:
One of the delicious passed hors d' oeurves filled with seasonal vegetables from Field Day Family Farm
Stuffed mushrooms. Hors d'oeurves courtesy of Chefs Mark Williams and Rob Lingafelter
The vegetarian first course, Tomato Tartare. Courtesy of Chef Michael Hargrove
Fiedler Family Farms Country Pate. Courtesy of Chefs Michael Hargrove and Robert Granberg
Harned Ranch Korean Bulgogi with Foxhollow Farm "Kim Chee" Slaw. Courtesy of Chefs Dan Thomas and Jim Whaley.
Goat Cheesecake with Spicy Lowe Farm Peach Jam and Pecan Brittle. Courtesy of Chefs Terry Barbour and Katie Payne.
Many thanks go to these chefs who volunteered their skills to prepare FLP's 2011 Field-to-Fork Dinner.