DARLINGTON - The fifth annual Wisconsin Farm to Table dinner and fundraiser will be held at 5 p.m. August 4 at Darlington Ridge Farms, 24425 St. Peters Road, in Southwest Wisconsin; the farm is managed by Jim and Katie DiGangi. The milk from their farm is shipped through Dairy Farmers of America and is sold to local milk and cheese plants.
The event will incorporate a farm tour at 5 p.m., followed by a cocktail hour and live music at 6 p.m. and conclude with a catered dinner complimented by a supplier stories program at 7 p.m. The menu will be prepared and presented by local chef Tyler Sailsbery, head chef and owner of The Black Sheep in Whitewater, where he works with local farmers to create dishes using fresh ingredients. He also works as the executive chef and general manager for Fin and Hooves inside the Whitewater Country Club.
This experience is designed to bring consumers and farmers together to explore the world of agriculture, focusing on animal care, environmental practices and food products. Guests will explore the taste of Wisconsin's agricultural diversity from cheeses, wines, meats, vegetables and beyond.
The event is open to the public and specifically influential people in the surrounding region who are interested in learning more about agriculture and where their food originates. The event is limited to the first 100 guests; those interested are encouraged to purchase tickets early.
For dinner tickets and for more information, visit www.wifarmtotable.com, call event contact Kari Kuehl at 262-203-4016 or email wifarmtotable@gmail.com.
Wisconsin Farm to Table is a non-profit event organization established in 2013 to offer an on-farm experience, with a farm tour, dinner and dialogue between those interested in agriculture and where their food originates. Money raised from annual event is donated to a local non-for-profit of the host farm's choice.
The event will incorporate a farm tour at 5 p.m., followed by a cocktail hour and live music at 6 p.m. and conclude with a catered dinner complimented by a supplier stories program at 7 p.m. The menu will be prepared and presented by local chef Tyler Sailsbery, head chef and owner of The Black Sheep in Whitewater, where he works with local farmers to create dishes using fresh ingredients. He also works as the executive chef and general manager for Fin and Hooves inside the Whitewater Country Club.
This experience is designed to bring consumers and farmers together to explore the world of agriculture, focusing on animal care, environmental practices and food products. Guests will explore the taste of Wisconsin's agricultural diversity from cheeses, wines, meats, vegetables and beyond.
The event is open to the public and specifically influential people in the surrounding region who are interested in learning more about agriculture and where their food originates. The event is limited to the first 100 guests; those interested are encouraged to purchase tickets early.
For dinner tickets and for more information, visit www.wifarmtotable.com, call event contact Kari Kuehl at 262-203-4016 or email wifarmtotable@gmail.com.
Wisconsin Farm to Table is a non-profit event organization established in 2013 to offer an on-farm experience, with a farm tour, dinner and dialogue between those interested in agriculture and where their food originates. Money raised from annual event is donated to a local non-for-profit of the host farm's choice.