August dinner- anyone interested?
Looking to host a dinner sometime in August (a Sunday preferably) using local ingredients sourced through Fresh Fork Market.
Any interest? Let me know :)
Any interest? Let me know :)
Views: 7
Replies to This Discussion
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Permalink Reply by Kate D. on -
Yup, I was thinking after 4, maybe 5 pm.
Fresh Fork Market is a virtual farmer's market linking farms within 75 miles. I have a CSA membership this year and I was going to put together a dinner menu and see if Trevor could source it all for me and give me a price. Check out www.freshforkmarket.com It's located in Tremont!
Would August 22nd or 29th work? The harvest in Ohio will be really going by then! -
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Permalink Reply by Debra Nagy on
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I'd certainly be interested any Sunday besides August 29.
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Permalink Reply by Jill Davis on
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Sounds great!
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Permalink Reply by Dr. Bryan D on -
I'm in!
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Permalink Reply by John L on -
I'm in.
Fresh Fork's CSA should have some great food selections at that time of year. -
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Permalink Reply by Kate D. on
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Alright, sounds like we have some interest. I contacted Trevor and Ill let you know what I hear from him about dates and product availability. He mentioned a local brewery contact and dessert contact. I was thinking 4 courses under $50 for 20 people. I'll keep you posted as soon as I hear from him.
If August 22nd doesnt work, would the Sunday before Labor day work for people?? -
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Permalink Reply by Kate D. on
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We could do a potluck instead if everyone wants to pitch in a dish. That might be more complicated than it's worth because of preparation and transportation issues and then sourcing from FFM might also be difficult. If we dont do a potluck, the food costs what it costs, unfortunately, but Id like to keep it under 50 for 4 courses and booze! Certainly this isnt a money making event, the final cost would be determined by the price of the ingredients.
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Permalink Reply by thejer on -
Hey Kate-
looks like you've got some great interest and a lot of great ideas. I wanted to share how we managed the cost for our first dinners. I would print the menu out, and on the back, i photocopied the receipts for the groceries. that way guests can split the cost of ingredients and then kick-in what ever they feel is appropriate for the service. and make sure everyone thinks of the effort: the set-up, the clean-up, etc...
we used to have volunteers who worked during the whole dinner, but I really like the idea of a few discounted seats for guests who help out.
anyway, looking forward to hearing about how it goes, and seeing some pics.
Maybe i'll even get some GG aprons done in time, and i'll send you one for the event.
have fun. -
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Permalink Reply by Kate D. on
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Hi Thejer! Thanks for the great advice! Being Greek I am used to cooking for a crowd so I had planned on just cooking and serving everything family style instead of having people work the event. (I usually serve between 16-20 on Easter.) Unless you think that is a recipe for disaster? I'm all ears for any advice to make this easy and fun :)
Trevor says we can get duck and rabbit. Anyone interested in those as mains? -
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Permalink Reply by Kate D. on
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Got an email back from Trevor. We are on for August 22nd around 4:30ish. I'm going to put together a menu based on what he says he can get me at that time. Probably a local cheese plate and fruit, a crazy salad, a main course, and a dessert. Once I have the menu nailed out I will post it and begin taking "reservations". Any requests or restrictions I can pass on to him for you guys?
In the meantime, check out our blog http://www.chewslocal.weebly.com
To see what we are cooking up with our CSA! -
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Permalink Reply by Patti Flanagin on -
I'm interested!
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