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Monday, April 24, 2017

More Details Emerge For Farm To Fort Dinner

Tables will line the street by the Mess Hall in Fort Thomas for the Farm to Fort dinner planned for July 2. FTM file. 
As plans are falling into place for the biggest celebration Fort Thomas has seen in 50 years, local farmers are hard at work planting crops for the first ever Farm to Fort dinner that will kick off this year's Sesquicentennial on July 2 at 5:30 p.m.

RELATED: Fort Thomas' Version of Diner En Blanc 

Volunteer Courtney Shannon describes the event as a locally sourced dinner that will have guests dressed in white, sipping cocktails and nibbling on Kentucky inspired gourmet fare created by the chefs at Colonel De's.

"I can't wait for this dinner, such a special and meaningful way to start the sesquicentennial festivities," Shannon said.

Shannon said she and her fellow committee members Amy Shafer, Alison Murphy, Kim Rechtin and Patty Steinman, envision a rustic but elegant setting to compliment a not-to-be-forgotten five- course meal.

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A tentative menu unveiled by Colonel De includes menu items eaten 150 years ago - a salad of local baby greens with goat cheese, local berries and traditional Kentucky bacon; green gazpacho with peas, green tomatoes, cucumbers, fine herbs, stone ground bread croutons and whipped lardo; a local pig plate for the main course; and sugar pie for dessert with fresh fruit and bourbon hard sauce.
Chefs Doni Attebery and Matt Buschle stand in the road between the Mess Hall and amphitheater where the Farm to Fort dinner will take place July 2. Most of the food will come fresh from Colonel De's kitchen, but they will use the Mess Hall for final touches. FTM file

While this sounds mouth-watering, Colonel De says it is impossible to commit to a final menu at this stage as the crops are still growing, and they are still waiting to see what comes out of the fields. Things can always change, and his team of talented chefs are still concocting and experimenting to prepare for this awesome feast.

"It's now just a matter of coordinating with the farmer's market; maybe they will put in an extra row of green beans, maybe an extra bed of carrots. We just don't know yet. Unfortunately, my chefs, that's the way they love to work. Those guys live for that - let me open a basket and see what I can make with it.

We know we are going to have pig," Colonel De added.

Colonel De's talented and experienced team includes Matt Buschle, Jeff Hyde, Doni Attebery, Caleb Combs,  and Brad Lewis along with Coppin's (Hotel Covington) Chef Brendan Haren. They have been working closely with the Fort Thomas farmers market to develop the final menu.

During the dinner, Jim Beam will be uncorking a special Fort Thomas Knob Creek bourbon with Stonebrook wine and West Sixth beer - all adorning the Fort Thomas logo. Guests will walk away with a commemorative Louisville Stoneware mint julep cup designed by artist Beverly Erschell.

RELATED: Fort Thomas Bourbon To Be Corked for Farm to Fork 

The Kentucky Hilltoppers, a dulcimer group will provide the background music for dinner, and the Fort Thomas Children's Choir also will perform.

Tickets are $150, cash or check only, with the proceeds going to the General George Thomas statue fund.

RELATED: Fort Thomas Namesake To Have Statue Commissioned 

Space is limited; only 300 tickets are available. To purchase tickets, you can contact the city building after May 1st.

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