"The locavore party of
— DC magazine
THANK YOU TO OUR 2012 CORPORATE SPONSORS...
For questions regarding tickets, please contact Maddy Beckwith at maddybeckwith@ freshfarmmarkets.org. For information about the event, please contact Amanda Phillips Manheim at amandamanheim@ freshfarmmarkets.org.
2011 Farmland Feast
2013 Farmland Feast Committee
Co-chairs: Joan Fabry and Heather Florance
Chef Chair: Brian McBride
Chef Partner: RW Restaurant Group
Coordinating Chef: Yves Samake, The Ritz-Carlton Hotel, DC
Coordinating Sommelier: Ben Moez Achour, Marcels, DC
Katherine Alley ⋅ Betsey Apple ⋅ Darcy Bacon ⋅ Maddy Beckwith ⋅ Elizabeth Duncan ⋅ Pam Johnson ⋅ Amanda Phillips Manheim ⋅ Nora Pouillon ⋅ Ann Harvey Yonkers
2013 Farmland Feast ChefsSebastien Archambault, Blue Duck Tavern ⋅ Anthony Acupinara, Brasserie Beck ⋅ Devin Bozkaya, West End Bistro ⋅ Duane Copeland, The Source by Wolfgang Puck ⋅ John Critchley, Bourbon Steak ⋅ Christopher Edwards, The Restaurant at Patowmack Farm ⋅ Liam LaCivita, The Liberty Tavern ⋅ Cedric Maupillier, Mintwood Place ⋅ Aaron McCloud, Cedar ⋅ Matt McShane, Great Wicomico Oysters ⋅ Marjorie Meek-Bradley, Ripple ⋅ John Melfi, Blue Duck Tavern ⋅ Frank Ruta, Palena ⋅ Jeff Tunks, DC Coast ⋅ Susan Wallace, BlackSalt ⋅ Rob Weland
2013 Farmland Feast BartendersAdam Bernbach, 2 Birds 1 Stone ⋅ Mike Berry, Beermeister ⋅ Derek Brown, Mockingbird Hill ⋅ Gina Chersevani, Buffalo & Bergen
About the Farmland Feast
Our annual Farmland Feast showcases Chesapeake Bay farmers and producers who sell at our markets; local and national chefs and restaurants who source for their menus locally; and all of our market partners. A stellar team of chefs, headed by Brian McBride of RW Restaurant Group will prepare a spectacular sit-down autumnal dinner, created with market and other regional ingredients. Our mission-driven, sophisticated, farm and food-centric silent auction takes place during the cocktail hour while bartenders, oyster growers, beer meisters and top chefs present you with their creations. A live auction is held during the dinner. This benefit is a prominent highlight of the local-food movement in the Washington, DC, area and attracts more than 400 diners, as well as national and local media attention.
Funds from the 2013 Farmland Feast will allow us to run our farmers markets (10 "events" every single week of the market season) and to administer and expand our educational and charitable market programs, which continue to be an important complement to our market season.
With the help of more than 150 loyal farmers and producers, FRESHFARM Markets will bring fresh, healthy and local food to more than 360,000 customers this year. And with events such as our Farmland Feast, our partnerships and diverse and educational programming, we are able to reach both underserved and well-served populations of shoppers: friends, families, neighbors, environmentalists, gardeners, health professionals and, most important, healthy eaters.
For lots more information about the 2013 Farmland Feast, please visit our event website.