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.