WHEELING - Oglebay Institute is once again teaming up with local farmers and chefs to present the 2nd annual Farm to Table Culinary Tasting Event August 19. The event includes a variety of farm-fresh dishes prepared onsite by some of the area's top chefs.
The Farm to Table Culinary Tasting Event takes place from 1 4 p.m. Sunday, Aug. 19 on the lawn of the Stifel Fine Arts Center and includes a diverse menu of seasonally fresh produce, lamb and chicken, cooking demonstrations, a farmers' market, organic wine and beer and music by Roger Hoard. Guests will enjoy tent hopping from chef to chef tasting sweet and savory dishes, purchasing fresh foods to take home and learning about the advantages of eating locally grown food.
Last year's event sold out, and organizers are planning for a packed house again this year.
ABOVE, Chef Christian Kefauver and culinary arts students at West Virginia Northern Community College will be featured at the 2nd annual Farm to Table Culinary Tasting Event Aug. 19 at the Stifel Fine Arts Center.
"We had 300 guests in 2011, and couldn't have been happier," said Eriks Janelsins, director of Oglebay Institute's Schrader Environmental Education Center. "Ticket sales are on par with last year, so we encourage people to purchase tickets soon before they are all gone."
Janelsins said the event appeals to a wide variety of people those interested in healthy eating, those interested in supporting local agriculture and anyone who loves fresh, delicious food. All ages are welcome.
Janelsins explained that the Farm to Table concept began as a grassroots movement among farmers and foodies but has become mainstream as more and more people are becoming concerned with food safety, food freshness and small-farm economies.
"At Fable to Table events, diners taste the freshness of locally grown ingredients, interact with farmers and even eat their meals outside, he said. "Hearing and reading about where your food comes from is one thing, but actually talking with the farmers and watching chefs prepare it is a totally different experience. Farm to Table events are educational and enjoyable," he said.
The event is presented through a partnership between Oglebay Institute, West Virginia Northern Community College, Ohio Valley Farmers' Market and Wheeling Farmers' Market.
Featured chefs include: Martin Galloway, executive chef at Oglebay's Wilson Lodge; Charlie Schlegel, Ye Olde Alpha; Chef Christian Kefauver and culinary arts students, West Virginia Northern Community College. Diane Conroy of the Ohio Valley Farmers' Market will be preparing a series of desserts.
Chefs and farmers will be available to discuss menu items, and a farmers' market will be set up on the grounds.
Tickets can be purchased by calling 304-242-6855.