We are inviting our supporters to celebrate the Reserve with their palate at our first ever Farm to Fork benefit dinner on September 16.
Currently, we are working with our chefs, Brian Patterson, of L'Academie de Cuisine and Mark Mills, Chocolates & Tomatoes Farm to source as much as possible solely from Agricultural Reserve Farmers for your meal and you may be lucky enough to have one of the featured farmers at your table. Click over to see the menu.
Currently, we are working with our chefs, Brian Patterson, of L'Academie de Cuisine and Mark Mills, Chocolates & Tomatoes Farm to source as much as possible solely from Agricultural Reserve Farmers for your meal and you may be lucky enough to have one of the featured farmers at your table. Click over to see the menu.
| We are working hard to source local ingredients because they tell the story of the Ag Reserve's importance. For example, the peach and concord grape chutney is made with concord grapes from our gracious hosts, Shepherd's Hey Farm and peaches from 5th Generation farmer Gene Kingsbury's carefully tended orchard. As chair of our Education Committee, Gene joyfully shares his lifetime of farm knowledge with students both in the classroom and on his farm to create the next generation of farm stewards.  Gene Kingsbury checks on the harvest at Kingsbury Orchard |  Event Coordinator Ellen Letourneau collects grapes at Shepherd's Hey  The resulting peach chutney - perfect for slathering on local made bread or local meat |
One of the evening's chefs, Mark Mills of Chocolates and Tomatoes Farm, is a graduate of the New Farm Pilot program in which MCA partnered with the County to train the next generation of Montgomery County's Farmers. Mark was a successful pastry chef until he decided to get closer to the ingredients. His exquisite confections now feature ingredients grown on land he has leased through our Land Link program.
Join us to find even more delicious local food connections and enjoy an amazing meal for a great cause.
