Menu avail­able for up­com­ing Farm to Ta­ble event

The Standard Journal - - LIFESTYLE - By Sean Wil­liams [email protected]­

With the Farm to Ta­ble event less than a month away, Farm­ers Mar­ket Ex­ec­u­tive Di­rec­tor Shonna Kirk­patrick has of­fi­cially re­vealed the ban­quet’s menu, and those who buy a ticket to the Oct. 6 din­ner will be treated to the best lo­cal farm­ers have to of­fer. In­di­vid­u­als can se­cure their spot for $60; groups of 6 can se­cure their spots for $225. Tick­ets also se­cure par­tic­i­pants a spot on the 5 p.m. farm­house tour.

For ticket pur­chas­ing, visit http://www. rock­mart­farm­ers­mar­ket. com.

The main course, a meal to be served on a 200-foot ta­ble in down­town Rock­mart, will be head­lined by fresh fer­mented kraut with duck egg and sour­dough toasts, stuffed sweet Ge­or­gia candy roast­ers, gar­lic herb beef, chicken halves with mus­ca­dine thyme sauce, smoked root veg­eta­bles, mar­i­nated kale salad with edi­ble flow­ers and lemon honey dress­ing, and lo­cally made herbal soda and tea. These dishes will be made from in­gre­di­ents of­fered by Spread­ing Oaks Farm, Sand Creek Farm, That For­eign Chick’s Bak­ery, Foote­hill Farm­house, Bella Vita Mush­rooms, Fitzge­re­ald Fruit Farm, Tim­ber­land Farm, Five Cedars Farm, and Morn­ing Glory Farm.

“We in­vite all Polk County res­i­dents to sit at a gor­geous 200-foot ta­ble that will line Mar­ble Street in beau­ti­ful his­toric down­town Rock­mart,” Kirk­patrick said. “There’ll be mis­matched china, twin­kling lights, live mu­sic, a silent auc­tion, and great con­ver­sa­tion with fam­ily and friends.

Two-types of okra, quail eggs with mus­tard and pros­cut­tio, lo­cal cheese toasts with herbs and fruit pre­serves, and herb wa­ter will be served as ap­pe­tiz­ers dur­ing the 5 p.m. farm tour that kicks the event off. These dishes will be made from in­gre­di­ents pro­vided by Foote­hill Farm­house, Sand Creek Farms, Dewey Roberts, That For­eign Chick’s Bak­ery, Morn­ing Glory Farm, and Chef Suga.

Desert fin­ishes the evening with var­i­ous freshly baked cook­ies, ap­ple crumb cake, car­rot cake, and lo­cally roasted cof­fee made pos­si­ble by Chick N’ Scratch, South Mar­ble Cof­fee House, and That For­eign Chick’s Bak­ery.

The event has been made pos­si­ble through the county’s faith­ful cus­tomers and the mar­ket’s spon­sors. Floyd Med­i­cal Cen­ter cur­rently sits as a ma­jor spon­sor, but businesses Now and Then, Chick N’ Scratch, Tri­an­gle Foods, Soli’s, South Mar­ble Cof­fee House, and Dal­las Chi­ro­prac­tic Life Cen­ter now of­fer help, too.

The var­i­ous dishes will be made from in­gre­di­ents avail­able at the Rock­mart Farm­ers Mar­ket every Thurs­day from 2 through 6 p.m. on the city’s Wa­ter Street.

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