The weather for the 5th Field to Fork Dinner was warm and breezy and while the forecast called for scattered showers, we never considered moving the event inside. By the time guests began to arrive, chance of rain was less than 10% and everything looked lovely. The local Crow Vineyard Chardonnay and the Mark Cascia Vineyard red wines were very popular and paired well with a sampling of Chapel’s Creamery Cheeses. Bill Schindler served up his Teté de Veau (calf head soup) and all the trimmings to those adventurous diners who wanted to taste the rich tasting broth steeped in French cuisine. Jim Stephanson and his band rocked from their perch on the deck. Judy and Roy Crow, Holly and Eric Foster and Trey Hill told those gathered about their farming enterprises and described the Bucket List Auction item they were donating.
At the very long table for 140, Bob welcomed all and took the now traditional show of hands of those who were farmers, who had attended previous dinners, who was from the area and who came from out of town. Jane Shey of Minneapolis, MN was recognized for traveling the furthest to be at the dinner. As guests dined on butternut squash soup, arugula salad and fresh baked bread from Evergrain Bread Company, baker Doug Rae educated us about the difference between Wonder Bread and his wonderful artisan breads. Theresa Mycek from Colchester Farms CSA explained that with Community Supported Agriculture consumers are invested and involved in the farming operation. While the beef stew and grilled vegetables were being served, Laura Phelps, representing Phillips Mushroom Farms, described the new facility in Warwick and how it benefits the local economy.
Just before dessert, Bob’s brother Ken, returned from his car with his umbrella and raincoat. When I asked what was up, he pointed to the very black sky rolling our way. Luckily, everyone had time to enjoy the delicious apple cobbler topped with Lockbriar Farms’ fabulous premium ice cream and listen to Sabine Harvey describe her trials, tribulations and finally success with the Kent County Middle School’s Victory Garden before the skies opened and our dinner abruptly ended. Too bad guests could not enjoy the Cafetin coffee and continue chatting but we were fortunate that the rain did not arrive any earlier.
We are pleased to announce that we will be donating $5,000 to the Victory Garden Project and look forward to watching the garden and students grow. Thanks to all who attended, donated and bid on the Bucket List auction items. Terri Burke, who attended her first Field to Fork Dinner, wrote us that “we weren’t quite sure what to expect at the Field to Fork dinner, but our group was game. What a wonderful cause, fabulous food and people. It was an incredible evening – way beyond our expectations“. That pretty well sums it up!
