The Rising Star Interns had a great time at the Farm to Fork dinner! We assisted Katelyn Brinkerhoff, Horticulture Educator with a focus on local foods, plan some of the night with our 64 guests. We also had the chance to speak about our experience so far this summer and share which local vendors were used for each part of the dinner. The room was nicely decorated with centerpieces scattered using mason jars, a candle, and some fresh dill from our teaching garden.
The Tucker Hill Vineyards gave a great tour to the guests, provided a beautiful space, and a wine tasting. Barry (co-owner of the Vineyard) also gave a great demonstration of the tools used in order to go from grape to wine. M's on Fourth provided a tasty dinner using local foods from some of the Sioux City Farmers Market Vendors. The dinner was a starter of beet and berries salad with feta and a red wine vinaigrette made with wine from Tucker Hill Vineyards. Followed by the second course of pork tenderloin medallions with spiced Templeton Rye & honey glaze, sweet corn succotash and goat cheese mashed potatoes. For dessert, guests enjoyed an apple & aronia berry crisp with vanilla bean ice cream!
In addition to the night, we gifted a basket with an assortment of vegetables from our garden to one of our lucky guests!
Thank you to everyone that was able to come out and join us for the Farm to Fork Dinner!