90 guests attended the dinner on February 8th. There was time to socialize before kicking off the evening with Root Vegetable Bisque with Beet Garnish and Green Salad with Cherry Tomato, Red Onion, Roasted Nuts, Herb Vinaigrette. Jodie Huegerich, UNI Local Food Program Manager, and Amy Dall, with Jorgensen Plaza welcomed guests. While everyone enjoyed either Pork Loin with Butternut Squash Puree, Roasted Root Vegetable Medley, Olive Oil Rosemary Mashed Potatoes or Quinoa Polenta Cakes w/ Butternut Squash Puree (Gluten-friendly, Vegan) they had the opportunity to hear from a panel of local producers. The panel included Carolyn Adolphs with Adolphs Produce, Louis Beck with Beck Orchard, Daquan Campbell with We Arose, Peter Krause with Iowa Food Hub, and Ehren Marks with Marks Family Purebreds. The panel shared information about their business, products, sustainable practices, and how the community can support local producers. The evening ended with networking and fabulous apple cobbler! Click HERE to check out the slide show from the evening. Join us February 2024 for the next Farm to Fork Dinner!

Ingredients from the dinner were sourced from the following local producers:

Becks Orchard, Hansen’s Farm Fresh Dairy, Iowa Food Hub, Marks Family Purebreds, Yellow Table Farm