September 25, 2013 —
HONESDALE, PA — The Cooperage Project will hold its inaugural farm-to-table fundraising event, Field to Main, on Saturday, October 5. Tables will be set at The Cooperage for a five-course, family style dinner. Hors d’oeuvres will be served from 6 p.m. Dinner will immediately follow at 7 p.m.
This feast will be expertly prepared using only the freshest local ingredients by culinary artists Benjamin Cooper and Derrick Braun, both graduates of the renowned College of Culinary Arts at Johnson and Wales University in Providence, RI.
“After working in restaurants for several years,” said Cooper, “we wanted to learn more about where the food we cook comes from.” This aspiration brought them to The Anthill Farm in Honesdale, where they’ve spent the past year learning how to grow the food they’ve been intensively trained to prepare.
The meal will feature bounty from 10 local farms: Salem Mountain Farm of Waymart, Twin Maples Farm and Safford Farm of Lake Ariel, Journey’s End Farm of Sterling and The Anthill Farm, Fox Hill Farm, Treeline Farm, Ricks Chicks, Hardler Farm and Twin Brooks Farm of Honesdale.
“Over 90% of the ingredients used to prepare the meal will have been grown or produced within 20 miles of Main Street, Honesdale,” said Cooper. “It doesn’t get any more local than that.”
“And we feel that presenting the meal family style speaks to the importance of community,” added Braun. “It emphasizes the mission of The Cooperage Project.”
All proceeds from this fundraising farm-to-table feast will be used to support the variety of programs offered by The Cooperage Project. Tickets cost $75 per person, and are available by calling 570/253-2020 or emailing email@example.com . Don’t hesitate to contact them about any special dietary restrictions. Visit www.thecooperageproject.org .