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3rd Annual Harvest
Dinner a Success!
A crowd of 150
guests filled the Community College Convention Center on
Saturday, October 7, enjoying a four-course meal of locally
grown food prepared by local chefs.
For three and a
half hours, a volunteer wait staff served local wines and
beer, fascinating hors d'oeuvres, pork from a farm near
Daisy and squash, corn pudding, baked beans, and coleslaw.
There was bread baked in a wood-fired oven and elderberry
ice, apple charlotte and huckleberry ice cream, all made
from Stevens Count ingredients.
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