MONTICELLO - Wisconsin Farm to Table hosted a record-breaking 120 consumers and farmers for the organization's fourth annual Farm to Table dinner event Aug. 19 at Voegeli Farms Inc. near Monticello.
Attendees of the sold-out event gathered for conversation and education over a five-course dinner experience within the pasture. Designed to bring consumers and farmers together to explore the world of agriculture, the evening's events focused on animal care, environmental practices and food products.
The goal of the dinner was to teach consumers about their food. Tours of the Voegeli Farm kicked off the event, while a cheese, wine and beer reception in the barn's hay mow allowed them to view the farm's historic Brown Swiss cattle memorabilia. The Jimmys, including Jimmy Voegeli, one of the Voegeli family farm owners, provided musical entertainment prior to dinner.
The dinner was prepared by local chef Tyler Sailsbery, head chef and owner of the Black Sheep in Whitewater, while the dessert course was created by local connoisseur baker Kurt Kline, who works with chef Mike Nevil at the New Glarus Hotel and Restaurant.
Local farmers and distributors contributed ingredients to the meal. Some of these contributors shared their farm and business story as it complemented the dinner course in which their ingredient was featured, in addition to each course's description presented by the creator chef.
Those presenting at this year's event included: Jim and Jacob Marty of Green Fire Farm in Monticello, contributing pork; Mary Brazeau Brown of Glacial Lake Cranberries in Wisconsin Rapids, contributing cranberries; David Parr of Parrfection Produce in Albany, contributing local vegetables; Terry Groth of 45 Farm LLC in Jackson, contributing goat; Joe, Liz, Joe Jr. and Jack Henry of J. Henry and Sons in Dane, contributing bourbon; and Markus Candinas of Yodelay Yogurt in Madison, contributing yogurt made from the Voegeli's Brown Swiss cow milk.
Wisconsin products were also showcased from the following farmers and suppliers during the event's opening reception: cheeses from Chalet Cheese Cooperative, Chula Vista Cheese Company, Crave Brothers Farmstead Cheese, Edelweiss Creamery, Emmi Roth USA and Klondike Cheese Company. Wine came from Botham Vineyards and Winery, Fisher King Winery, Hawk's Mill Winery and Toot and Kate's Wine Bar. Beer was supplied by New Glarus Brewing Company.
Each year, the Wisconsin Farm to Table dinner event's profits are donated to a nonprofit organization of the host farm's choosing. This year, the Voegeli family named the Monticello Lions Club as the recipients.
Those interested in attending the 2018 Wisconsin Farm to Table event or in helping with future events may sign up for email updates at http://bit.ly/F2TSignup. Learn more about Wisconsin Farm to Table by visiting wifarmtotable.com or liking Wisconsin Farm to Table on Facebook.
Wisconsin Farm to Table is a nonprofit event organization established in 2013.
Attendees of the sold-out event gathered for conversation and education over a five-course dinner experience within the pasture. Designed to bring consumers and farmers together to explore the world of agriculture, the evening's events focused on animal care, environmental practices and food products.
The goal of the dinner was to teach consumers about their food. Tours of the Voegeli Farm kicked off the event, while a cheese, wine and beer reception in the barn's hay mow allowed them to view the farm's historic Brown Swiss cattle memorabilia. The Jimmys, including Jimmy Voegeli, one of the Voegeli family farm owners, provided musical entertainment prior to dinner.
The dinner was prepared by local chef Tyler Sailsbery, head chef and owner of the Black Sheep in Whitewater, while the dessert course was created by local connoisseur baker Kurt Kline, who works with chef Mike Nevil at the New Glarus Hotel and Restaurant.
Local farmers and distributors contributed ingredients to the meal. Some of these contributors shared their farm and business story as it complemented the dinner course in which their ingredient was featured, in addition to each course's description presented by the creator chef.
Those presenting at this year's event included: Jim and Jacob Marty of Green Fire Farm in Monticello, contributing pork; Mary Brazeau Brown of Glacial Lake Cranberries in Wisconsin Rapids, contributing cranberries; David Parr of Parrfection Produce in Albany, contributing local vegetables; Terry Groth of 45 Farm LLC in Jackson, contributing goat; Joe, Liz, Joe Jr. and Jack Henry of J. Henry and Sons in Dane, contributing bourbon; and Markus Candinas of Yodelay Yogurt in Madison, contributing yogurt made from the Voegeli's Brown Swiss cow milk.
Wisconsin products were also showcased from the following farmers and suppliers during the event's opening reception: cheeses from Chalet Cheese Cooperative, Chula Vista Cheese Company, Crave Brothers Farmstead Cheese, Edelweiss Creamery, Emmi Roth USA and Klondike Cheese Company. Wine came from Botham Vineyards and Winery, Fisher King Winery, Hawk's Mill Winery and Toot and Kate's Wine Bar. Beer was supplied by New Glarus Brewing Company.
Each year, the Wisconsin Farm to Table dinner event's profits are donated to a nonprofit organization of the host farm's choosing. This year, the Voegeli family named the Monticello Lions Club as the recipients.
Those interested in attending the 2018 Wisconsin Farm to Table event or in helping with future events may sign up for email updates at http://bit.ly/F2TSignup. Learn more about Wisconsin Farm to Table by visiting wifarmtotable.com or liking Wisconsin Farm to Table on Facebook.
Wisconsin Farm to Table is a nonprofit event organization established in 2013.
