Aug. 8, 2012. Local food has gotten a lot of press lately and for good reason. Sustainability, health and local economic strength are just a few of the positive effects that purchasing, preparing and consuming locally grown and raised produce, meat and grain products achieve.
With all of that in mind, some of the High Country’s most innovative and creative “foodies” have banded together to bring you a series of Food for a Change dinners starting Aug. 15 until the end of Oct. These events help strengthen our local economy with a portion of our proceeds going to High Country Local First.
The alliance of Seed to Plate Catering, High Country Local First, The Gamekeeper Restaurant and Camp Sky Ranch Events combines the talents of Chef Travis Sparks, Sarah Sparks, Mary and Jeffrey Scott, Chefs Ken and Wendy Gordon, Chef Edwin Bloodworth, and Jack and Lori Sharp. These individuals all understand the value of supporting local farms and the vast improvement in taste when using local products.
Travis and Sarah Sparks, of Seed to Plate Catering, utilize family land to produce the maximum yield in the minimum amount of space via biodynamic farming. Their produce is fertilized naturally, and they use heirloom seeds to continue annual crop growth. They truly believe in the “farm to table” method of feeding a group, and frequently cater weddings and events using only their own produce and fish caught and served in the same day. They also purchase meats from local farms to round out their diverse catering menus.
High Country Local First, a non-profit organized by Mary Scott and other community leaders, focuses on networking member farms, businesses, restaurants, and consumers to help strengthen the local economy in the High Country. They support the success of a variety of types of independent, local business and maintain an online resource directory for local food.
Ken and Wendy Gordon, and Chef Edwin Bloodworth, all of The Gamekeeper Restaurant, Bar and Catering Services, have been serving the best local foods available for years. The famous buffalo hanging tenderloin served in the restaurant is raised in the Asheville area, and the delicious signature ostrich comes from Yadkin County. With every meal, The Gamekeeper serves the freshest in local vegetables, and they incorporate the seasonal harvest effectively and flawlessly. Their kitchen at Camp Sky Ranch Events, owned and operated by Jack and Lori Sharp, functions with the same philosophy – local, fresh, natural, and delicious.
Food for a Change will feature the talents of a wide variety of chefs, spotlighting different local farms, foods, and techniques for each dinner. The growers and chefs will be on hand to answer questions about production and preparation, and to help you understand – in depth – just how important the local food movement is in your own daily life. In addition to education, these events will focus on delicious, fresh meals and community involvement.
The first event will be a barbecue on Wednesday, August 15. Join us for this one-of-a-kind whole hog BBQ featuring a locally grown pig raised by the High Country’s own Ann Rose, of Rose Mountain Farm. This is not your standard barbeque dinner. Our swanky fixins’ will be sides such as warm fingerling potato salad with arugula, cabbage fennel with purslane slaw and summer squash vegetable gratin… just to name a few. You won’t find baked beans and cole slaw here! This will be a relaxed dinner for the whole family with delicious food, music and some games for the kids. BYOB
You must purchase tickets ahead of time at this link: http://www.highcountrylocalfirst.org/farm-to-table-dinners.php
Dinner Time: 5:00 – Price: $40/adult
If you are a High Country Local First business member, or if you have a LOCAL FIRST! REWARDS CARD, you can receive $5 off of the listed price. Please let us know your rewards card number upon purchase. Thanks for your support!
Interested in purchasing tickets to a Food for a Change dinner? Just go online to http://www.highcountrylocalfirst.org/farm-to-table-dinners.php to reserve your space (seating is limited), or call (828) 773-4373 for more information.