A few spices and a bit of citrus - the only things necessary to add to Reserve grown food, flowers, views, talent and hospitality at Farm to Fork. It was a magical evening for a great cause and we at MCA are so thankful, not just for the support that came from the event, but the way that all the different pieces of our local community came together to make the event happen. It was the manifestation in edible, sippable, memorable form of the work MCA has been doing to strengthen and protect Montgomery County's working landscape.
We'd like to thank all that attended in support of MCA and the Ag Reserve, particularly our hosts the Langstaff family. David Langstaff put the evening and the Reserve in a wider context in his excellent remarks):
But, we need to do more. I encourage you to think about MCA and the Agricultural Reserve in a broader context – as a push-back against the prevalent short-term thinking of our time, and as an investment in our long-term, and in our values, It is our moment to act on our values… on the principles that bind our community -- as our founding fathers did in establishing the framework and principles of our country …. as President Roosevelt did in establishing national parks; as Frederic Law Olmstead and others did in setting aside land for Central Park; and as Royce Hanson, working with many of you here, did in envisioning the Agricultural Reserve in Montgomery County, MD.
Attendees at the Farm to Fork were treated to dinner that highlighted the best the Reserve has to offer- only featuring food from local farms in the Ag Reserve (except the aforementioned spices and citrus), expertly prepared by Chef Brian Patterson of l'Academie de Cuisine and his students, Barnesville Area Bakers and Mark Mills of Chocolate and Tomatoes Farm. At each seat was a napkin made especially for the event by local sustainable textile company Lady Farmer in their new home collection from all natural dyes. Folks were treated to flowers from MoonFlower CSA music from the Martin Family and Medley District and got a sneak peak of the forthcoming (with your help!) Ag Reserve cookbook Bread & Beauty. The cookbook will contain the recipes from the event along many others from Reserve residents.
| Chef Patterson's students really enjoyed the experience, working on the prep in the evenings after a full day of class in the kitchen. They were impressed by the quality of ingredients that event organizer Ellen Letourneau brought to them - local food at the peak of freshness is a pleasure to cook with. 12 weeks into the L'academie program, Farm to Fork was the first time they wore their white chef coats outside of the test kitchen. Chef Brian was right - it felt really special. |  |
Thank You! |
A special thank you to the one who brought all of the pieces below together - event planner and dinner coordinator Ellen Letourneau. |
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Whats Next?
Please join us for some other great fall events.
Attendees of Farm to Fork have joined the rest of our members in getting a discount code. If you didn't get your email about it - contact [email protected]
Attendees of Farm to Fork have joined the rest of our members in getting a discount code. If you didn't get your email about it - contact [email protected]
Join us for the 10th Annual Ride for the Reserve, October 8. Routes for novice to seasoned riders, farm stops and a gourmet picnic. Join Us! (Farm to Fork attendees have joined our other members in gaining a membership discount for this event, check your email or contact [email protected])
| The Royce Hanson Award October 22 Black Rock Center for the Arts This year we honor David Scott Jr. and Family |  |
 | Support the Ag Reserve Cookbook with your pre-order today. |
