Farm to Fork Supper celebrates local foods

Published 12:59 pm Friday, October 22, 2010

The Polk County Ag Center will hold its first Farm to Fork Supper tomorrow at the Ag Center near the intersection of Hwy. 108 and Hwy. 9 in Mill Spring beginning at 5 p.m.

The event celebrates the local, farm-fresh bounty of Polk County and nearby areas. It features local farm fresh meats, vegetables, fruits, cheeses, and beverages, prepared by a small army of highly recognizable community cooks, chefs, and caterers,&bsp; farmers and friends of agriculture. Harry Denton of Columbus, a BBQ cook-off champion, will help prepare the meats.

An open house with tours will be held from 5-6 p.m. An InFARMation Station, a silent auction, and a 50/50 raffle and live entertainment will also be part of this first annual agricultural celebration. The supper, auction, live music, and raffle will take place from 6 – 8:30 p.m.

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Local foods cookbook

Americas legendary Blue Ridge Mountain region is known for its rich history and culture, and not least, its traditional cuisine. But much of whats cooking here is new, including a thriving Farm to Table movement and increasingly established Slow Food conviviums.&bsp; This philosophy – of caring about where food comes from, how it is grown, and how it is prepared – has transformed the culinary scene for newcomers and old-timers alike.

The silent auction at the Farm to Fork Supper will include seven signed copies of “The New Blue Ridge Cookbook: Authentic Recipes from North Carolinas Mountains to Virginias Highlands,” written by Elizabeth Weigand.

Wiegand writes the book with the belief that behind every taste of local food there is a story. She says her mission is to explore the food thats brought to southern tables and to share the passion of the salad bar ranchers who pasture-raise their beef, bakers who arise at ungodly hours to bake their loaves, and farmers who raise the pumpkins or turkey for the Thanksgiving dinner. She asks whats the traditional way of cooking them and whats the newest culinary approach? &bsp;

Each supper guest is asked to bring a unique dinner plate that will be left behind for the ag center to use for future events (no plastic or resin plates, please).

Tickets for the supper were sold out as of Thursday morning, but everyone is still invited to come and participate in the tours and other aspects of the event.

Proceeds benefit the restoration of the former Mill Spring School.

For more information, or to donate farm foods or auction items, please contact Carol Lynn Jackson at 828-817-2308 or