Slow Food Indy Farm to Table Dinner @ Beasley’s Orchard & Garden, Danville IN
Sun, September 20, 5:30pm – 9:00pm, Reservation Required by Sept. 17th
Buy your tickets today for SFI final Farm to Table Dinner of 2009! This fabulous five-course meal also kicks off the SFI 2010 Terre Madre fundraising to send Indianapolis area chefs, farms and food educators to Torino, Italy for Slow Food Internationals bi-annual international convention. This dinner will once again be a delightful celebration of food as a cornerstone of pleasure, culture and community.
This Farm to Table Dinner is also special because it is the first, but not to be the last, SFI Farm to Table Dinner that is 100% Vegan friendly. In our commitment to share Good, Clean, and Fair food for Everyone, we are pleased to share the full richness of seasonal flavors in this meat-free, dairy-free, honey-free meal. Each course will feature products from some of the area's best growers & producers, many of whom you know from farmers markets.
What you need to know:
WHEN: Sunday, September 20, 5:30 - 9:00 PM
WHERE: Beasley’s Orchard & Garden, 2304 East Main Street, Danville, IN 46122 http://www.beasleys-orchard.com/ (map)
Event begins @ 5:30 at the Beasley’s Orchard Farm Store
Fruit chutney & Pepper Tartlettes w/ Toasted Peanuts
by Wendell Folwer (Eat Right Now!, www.chefwendell.com) & Kevin Costa (Goose the Market)
& Cocktails by Demian Hostetter (Crossroad Vintners) & lil’ sis’ Annie Hostetter
6 p.m., guests will take a hayride tour of the farm, ending in an orchard row for dinner:
Zaalouk (Moroccan Style eggplant spread) with homemade pita bread
by Chef Anass Sentissi (Chef Owner, Saffron Café)
Apple & Cucumber Salad
by Chef Tom Hirschfeld (www.bonafidefarmfood.com)
Seasonal Vegetables over Wheat berry Salad & Sides
by Chefs Erin Kem & Abbi Merriss (R-Bistro), w/ John Adams (Exec. Chef, H2O Sushi)
Dinner will be accompanied by the folksy tunes of Global Gifts volunteer, Steve Githen playing the ukulele.
7:45 p.m., guests take the hayride back to the farm store area for a bonfire & sweet surprise dessert
ATTIRE: Please wear comfortable clothing that is appropriate for a hayride and outdoor dining.
COST & REQUIRED RESERVATIONS: $50 Slow Food Members, $60 Non-Members. Purchase your reservation here. Tickets available until sold out, or Thursday Sept. 17th. http://www.brownpapertickets.com/event/80389
Questions about the event? Contact Laura Henderson, email@example.com.