Posts Tagged With: chef

“Cows, Cooks and Conversation” Tour and Cooking Class Offers Behind-the-Scenes Perspective

Melissa Hildebrand Reed, CommonGround volunteer and granddaughter of the founders of Hildebrand Farms Dairy, shows attendees the milking parlor.

Mother Nature clearly didn’t get the memo that it’s technically spring. But the cold winds and snow on Saturday, Apr. 14, didn’t keep 25 cooks from getting a behind-the-scenes look at how our favorite dairy products get from the cow to the cooler at our favorite grocers.

CommonGround Kansas hosted “Cows, Cooks and Conversation” at Hildebrand Farms Dairy outside Junction City, KS, where the family raises cows and bottles their own milk to sell across the state. The event featured a tour of the dairy followed by an electric pressure cooking demonstration from Chef Alli.

The dairy’s founders’ granddaughter Melissa Hildebrand Reed is a farmer volunteer for CommonGround. She works on the farm full time handling marketing and distribution of the farm’s products across Kansas. Melissa led the tour, showing guests the bottling plant, calf barn, and milking parlor. CommonGround farmer volunteers LaVell Winsor and Krystale Neitzel also shared about their farms, both located in eastern Kansas.

“Growing up around the dairy, we forget that our way of life is different than most,” Reed said. “Sharing our farm gives us a chance to show what we do while also getting a better understanding of what the general population thinks of when they think of dairy. Our event Saturday was the perfect opportunity to show every step of how our milk is produced.”

Having Chef Alli provide a cooking demonstration really brought the food chain full circle, Reed added.

Chef Alli shreds pork cooked in the electric pressure cooker during her cooking demonstration.

After the tour, guests enjoyed warming up in the farm store with hot chocolate and vanilla ice cream, both made with the dairy’s milk. Then Chef Alli started cooking two dishes — Korean Pork Bowl and Creamy Beef Penne Pasta — in electric pressure cookers, walking guests through the process and answering questions along the way. The event concluded with samples of the two dishes and a Q&A session with CommonGround farmer volunteers. Hope Wright was the lucky winner of the door prize, a 6-quart Cuisinart electric pressure cooker, similar to the one Chef Alli cooks with.

Thanks to everyone who attended and brought non-perishable items to donate for community members who don’t enjoy the same freedom of food choices that we do. Ticket proceeds supported the Flint Hills Breadbasket.

 

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Feast on the Fe brings together farmers and foodies

Farmer volunteer Jenny Burgess visits with guests at Feast on the Fe, Sept. 15, in Salina, KS

CommonGround Kansas sponsored the second annual Feast on the Fe on Sept. 15, a celebration of local food and entertainment bringing a diverse subset of the Salina community to one table. The farm-to-fork dinner served 160 guests with five courses, each from a local chef, in an outdoor meal along Santa Fe street near the Masonic Center.

The event showcased the Salina community through local farmers, chefs, entertainers and a collaboration of local businesses and nonprofit organizations. Proceeds benefited Prairieland Market, a local non-profit cooperative.

Participating chefs for the event included Tony Dong, owner of Martinelli’s Little Italy; Eric Shelton and Michael Styers of the Salina Country Club; Tyler Gallagher, owner of Seraphim Bread; Shana Everhart of the Swedish Crown restaurant and Renaissance Cafe; and Laura Lungstrom, head cook at Soderstrom Elementary School in Lindsborg.

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Each place setting included a CommonGround pint glass

Musicians Dex Umekubo with Dean Kranzler performed for the pre-dinner social hour, and the Pale Fire Kings from Kansas City were featured after the feast.

“The Feast on the Fe provided great food and wonderful conversation,” said Melissa Reed, dairy farmer and volunteer from Abilene, KS. “It was easy to get to know the people around you as they all smiled from the delicious five-course meal that was presented.”

Each place setting included a CommonGround pint glass that guests could take home. Three CommonGround Kansas volunteer farm women, including Reed, Kim Baldwin and Jenny Burgess, took a seat at the table to converse with community members about how food is raised and answer questions about their farms. They also gave a brief introduction about their farms during the event’s opening remarks.

Guests enjoyed a five-course meal and live entertainment

“Chefs from around the Salina area pulled out all the stops and brought forth their best for this event,” Reed added. “Each dish used Kansas grown or raised, produce, meat and dairy highlighting the excellence in Kansas agriculture. With music in the background and the sun behind clouds, it made for a beautiful evening.”

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