St. Brigid's Farm: 2010 Field to Fork Dinner

Tuesday, October 12, 2010

2010 Field to Fork Dinner

Chef Dave Perry, Casual Caterers

Chapel Creamery Cheese & Lockbriar Apples

Fresh Riccotta Cheese & Tomatoes

Flat Iron Steak Florentine w/ vegatables

Farmer Guests are acknowledged

Chef John Keller shares his vision for the KCHS Culinary Arts Program

Thank You!

1 comment:

Nancy Taylor Robson said...: Judy,

From now on, how about you forward to me your sked of field to fork dinners so I can post them in the Food and Garden section of the ChestertownSpy in the Events column. Love the pics. Looks like it was terrific.

regards,

Nancy (Taylor Robson, editor)
nancy@chestertownspy.com; October 16, 2010 at 3:42 PM

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2010 Field to Fork Dinner

Beautiful setting – perfect weather - but best of all-delicious food! That is how one guest described the 2010 Field to Fork dinner. We were blessed with a wonderful evening of warm weather, clear skies, good friends and a fantastic menu.

The dinner was a sold out!! We thank all who attended but especially those of you who drove over the bridge to get here. Several guests hailed from the Western shore and DC area. It was great to see all of you.

Taylor Stefanovicz and Megan Solloway from the Kent County High School’s Culinary Arts Program did a terrific job waiting tables and helping the catering staff. Chef Dave Perry and his staff performed their usual magic, transforming a pasture into a relaxed, yet beautiful dining area and turning fresh, local ingredients into a marvelous meal. Fair Hill Inn Chef Brian Shaw crafted sausage from our veal that was absolutely delicious.

Special thanks to Mattie Meehan, Still Pond Photography, who managed to capture the essence of the event in the accompanying photos and to Paula Salerno, who jazzed up our invitations and website with her creative designs and artistry. And thanks to Doug Rae for baking his wonderful bread which doubled as beautiful centerpieces and delicious parting gifts.

Because of the generosity of our guests, donors and vendors who gave us much appreciated discounts, we will be donating $1581.00 John Keller’s culinary arts program which he will use to purchase small appliances and tableware. Of course, we are encouraging him to buy an ice cream maker in honor of St. Brigid, patron saint of dairy maids!