In October, intern Meredith Stein did a great job covering (and photographing) the first Chefs For farmers farm-to-table dinner. Looks like the next one’s just around the corner. Take it away, Meredith…
If you missed the first farm-to-table fundraising dinner in October, you’re going to want to snag tickets to the encore event on Sunday, Dec. 5. The premier long-table feast, which was set amidst a pasture at Eden’s Organic Farm, was a sold-out smash hit. This time around, the party is at Times Ten Cellars in Fort Worth.
jump to read more and reserve your spot…
Local chefs will create a 6-course meal for 135 lucky guests. “Chefs were chosen not only for their culinary skill, but for their commitment to support local farmers by sourcing from nearby Texas resources,” says Matt McCallister, founder of Chefs for Farmers and head chef at Stephan Pyles. “We will honor the hard work which produces such incredible ingredients from Scott Farms, Tassione Farms, Dominion Farms, and the folks at Burgundy Pasture Beef.”
Tickets are $150 and proceeds will benefit Meals on Wheels of Tarrant County. Hors d’oeuvres and cocktails will begin being served at 3 p.m. sharp, and following dinner, a bonfire after-party is set to take place at Jim Lane’s J Bar L Ranch (and yes, there will be homemade marshmallows by pastry chef Kim Smith of Tillman’s to roast over the fire).
Bring a blanket to stay warm, and when the evening is over, donate it so that Chefs for Farmers can distribute it to Meals on Wheels.
Visit www.chefsforfarmers.com to reserve your spot at the table.
