Farm-to-Fork brings new meaning to dining out

Mary Ann Kearns - [email protected]
-

A trio of local nonprofit agencies are teaming up to present a different kind of fund-raising event.

Farm-to-Fork will offer a farm-to-table meal from local sources, paired with an evening of entertainment from local favorite Harry Pedigo and Company.

The event is being organized through the cooperative efforts of the Buffalo Trace Women’s Crisis Center, Buffalo Trace Children’s Advocacy Center, and Buffalo Trace Health District’s HANDS program, according to Melissa Greenwell, BTWCC director.

As nonprofits, it is always challenging to come up with new and inventive ways to raise funds, Greenwell said. When officials with the three agencies met, the farm-to-table event was foremost in all of their minds, she said.

Farm to Fork is set for Aug. 25, beginning at 7 p.m., along Old Main Street in the historic village of Washington. Food for the evening will catered by Three Silos, a local Hillsboro, farm.

“For $50, you will not only taste delicious, wholesome, and locally grown food while listening to Harry Pedigo and Company playing traditional bluegrass and folk music, but you will also be supporting the Buffalo Trace Children’s Advocacy Center, the Buffalo Trace Health Department HANDS program, and the Buffalo Trace Women’s Crisis Center,” Greenwell said. “All three agencies work to better advocate for the people of our community.”

The menu for the evening includes ribbon skewered pork belly, maple cocktail rib bites and stuffed sausage tarts for appetizers. There will be a beautifully arranged caprese salad platter and for the entrée, there will be Old Pogue Bourbon glazed ham, peach wood smoked pork shoulder with a pepper mustard sauce and a hickory BBQ sauce and apple braised pork loin. Southern style green beans will be among the side dishes available and country style blackberry cobbler will top off the meal.

“At this Farm to Fork event we are focusing on the journey, or traceability, from the farm where the food originates to destination — your fork,” Greenwell said. ” The beauty of the ‘farm-to-fork’ mentality is that you know exactly where your food comes from and what’s been done to it prior to your possession of it. Throughout the meal we will share the preparation process of each dish so you will not only taste amazing food, but you can theoretically replicate it in later days.”

“Our hope is that you don’t simply eat the food, but spend an evening really enjoying local ingredients made beautiful while supporting three local nonprofit organizations,” Greenwell said.

Tickets are $50 each and are available for purchase by phone at 606-564-6708 or online at https://www.wccky.org/event/farm-to-fork/. There are only 100 tickets available.

https://maysville-online.com/wp-content/uploads/2018/07/web1_farmtofork-1.jpg

Mary Ann Kearns

[email protected]