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The Coppell Farmers Market, established in 2003 on the premise of building relationships with local farmers and producers, is holding the third-annual Farm to Table Dinner the evening of June 8 to honor the face and place of local food. 

Celebrating the 11th year of the Coppell Farmers Market, the Farm to Table Dinner will showcase the Coppell Farmers Market farmers and producers freshest ingredients in a one-of-a-kind culinary experience.

The celebration event will begin at the Coppell Community Garden with chef’s prepared-on-site appetizers in a beautiful summer garden setting. The Coppell Community Garden is the non-profit organization that manages the Coppell Farmers Market in fulfilling the mission to form a relationship with local growers/producers in order to provide fresh, seasonal produce and agricultural products for our community while fostering a sense of place in Old Town Coppell.

From the garden setting to Grapevine Springs Park just down the road in Coppell, guests will be treated to an outdoor dinner prepared by the chefs and students from both Le Cordon Bleu College of Culinary Arts and The International Culinary School at The Art Institute of Dallas. The six-course dinner with wine and ale pairings will be served at one long table set for 100 guests. Each course will showcase fresh, local, seasonal ingredients donated by the farmers and producers from the market, who will be introduced to guests at the dinner. Light jazz by Coppell pianist Roland Elbert will weave through the table conversations.    

The Coppell Farmers Market volunteer committee has been coordinating with Two Chefs, the chips and salsa vendor. Victoria Hooker, who is a professional chef instructor with Le Cordon Bleu, takes the lead chef spot for the dinner with her husband, Robby Hooker with The International Culinary School at The Art Institute of Dallas. The Hookers have assisted with similar dinners in North Carolina with Slow Food prior to starting the CFM Farm to Table Dinner fundraiser. They are excited to bring their expertise to this endeavor again this year and to continue to involve the culinary students in the local food movement.

The aim of the Coppell Farmers Market fundraiser is to celebrate all who contribute to a local food system, to spotlight farmers and producers, raise awareness of the value of meals based on farm direct markets, and support local food access to all. Proceeds from the dinner will support the acceptance of Lone Star food stamp cards at the Coppell Farmers Market.

Tickets for the June 8 Farm to Table Dinner can be purchased at the Coppell Farmers Market (793 S. Coppell Rd.) every Saturday from 8 a.m. to noon or through the website at www.CoppellFarmersMarket.org. 

The Coppell Farmers Market will again bring chefs to the market for shopping and cooking demonstrations throughout this coming season. Upcoming events will be posted by the free market coffee, or sign up for the weekly emails on the website at www.CoppellFarmersMarket.org.

Story and photo courtesy of the City of Coppell.

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