Posts Tagged With: chef

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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