Field to Fork Preparations
Things are coming together for tomorrow’s Field to Fork
Dinner. While the basics for the dinner remain constant – fresh, local
ingredients and a fun atmosphere, we tweak the details every year. This year we have improved on the lighting
and PA system. Bob and Mike put the
lights up today for a trial run tonight.
One of my favorite parts of the event is seeing the lights in the field
on Friday night. They look so serene yet
are very exciting.
On Sunday, Judy Crow from Crow Vineyard and Winery
dropped off their just released Chardonnay and Cascia Winery’s 2007 Vino Cascia
and Zinfandel. We bought the six cases
of Flying Dog Beer at Pip’s Liquor in Chestertown. Needless to say, they all know me!
On Tuesday, I picked up the squash and apples from Lockbriar Farms and the potatoes, onions,
arugula and other vegetables from Colchester
Farm. My car was jam packed and
smelled delicious!
Yesterday, I went to a new contributor to the dinner, Phillip’s Mushroom Farms in
Warwick. I was amazed that such an
impressive facility was located 10 miles from the farm and I had never seen
it! The staff couldn’t have been nicer
and they donated the most beautiful boxes of portabellas, shitake and button
mushroom caps I have ever seen.
Bob is on his way to Roos
Foods to pick up the sour cream made from our Jersey milk. We have been shipping milk to Roos Foods for
two years and are grateful for their donation and pleased to include their
quality product in our menu.
Tomorrow I will pick up 40 loaves of fresh baked bread and Cafetin coffee from Evergrain
Bread Company , eight gallons of
homemade vanilla ice cream and four gallons for freshly pressed apple cider
from Lockbriar Farms. In the meantime,
Chef Dave and his staff have been busy prepping the food, hauling tables and
chairs and planning the decorations. The
weather is looking good and we can’t wait to great our guest, drink wonderful
wine and beer, enjoy fantastic local food and listen Jim Stephanson’s and his really fun band.
