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Farms to Fork - Connecticut-Grown DinnerEveryone had a wonderful time at the Farms to Fork Connecticut Grown Dinner hosted by the Windsor Education Foundation at Northwest Park on Friday, September 10th. The fundraiser benefitted the Windsor Education Foundation which encourages community support for excellence in public education and provides funding for innovative projects and programs in the Windsor Public Schools.
The evening started with several delightful hors d'oeuvres including fresh basil pesto on toast accented with pine nuts, several flavors of scrumptious meatballs, stuffed mushrooms, mini quiches, and fresh cucumbers with dill.
While hors d'oeuvres were being passed, the crowed browsed the nine Connecticut auction items on which they would bid later, and enjoyed two delicate wines including Ballet of Angels from a winery in Pomfret, Connecticut.
By 6:30 pm, everyone had chosen a table and many pleasant comments were heard regarding the lovely table settings. The WEF board and committee took pains to make the tables homey yet elegant, with earth-friendly 'Bambu' plates and 'sliver'ware; all made of bamboo and so, biodegradable. Each table was embellished with a pretty bunch of flowers in a glass canning jar centerpiece.
Mary Hogan and Jane Garibay took just a few moments to welcome and thank the eager diners and generous sponsors and to introduce two of the foundation's past grant recipients who spoke of the benefits their own programs made to Windsor's school children thanks to the foundation's grants.
Many local farms and other donors supplied the fresh ingredients including Earthtone Farm (vegetables), Paul Nasuta (vegetables, foodie gift basket), Freunds Farm (specialty breads, corn), Sweet Pea Hayes Family Farm (cheese), and Thrall Farm (apples).
Dinner was served; fresh, crisp romaine salad, hand baked gourmet breads, two choices of locally raised chicken (lime cilantro and breaded garlic), seasonal roasted vegetables served family style, and sweet half-corn on the cob, all expertly prepared by local chefs Carol Engelmann and Don Trinks, well-known to the attendees from Bart's Beanery.
As dinner progressed and the sun went down, the outdoor pavilion was warmly lit with autumn gold and hunter green tealights donated by Partylite rep, Pat Gardner, with some help from the overhead lights brought in by volunteer technician, Gary Dogewicz, whose cousin also provided musical entertainment. The harvest decor was donated by Brown's Harvest.
For dessert, the enthusiastic throng enjoyed a sweet treat of home made apple crisp, donated by Ann Walsh, with creamy vanilla ice cream.
After dinner and much good conversation, Russel Sills, principal of Windsor High School, and Michael McDonald, Windsor Town Councilman, manned the microphone and entertained the crowd as they auctioned off the nine Connecticut gift baskets. All items were highly sought after and after much cajoling from the auctioneers, they were soon sold, raising $1,700 for the foundation's grants. All items were donated by the local businesses, the public and WEF board members.
Since this first attempt at a "Green Dinner" was a rousing, entertaining success, the foundation is planning on offering additional Farms to Fork dinners on an annual or bi-annual basis.
Thanks to WEF Board members, sponsors, donors and volunteers who helped to make this night such a great success!
Photos courtesy of Jen Coe
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