Newspaper article Evansville Courier & Press (2007-Current)

Pairing of Farmers, Restaurants Proves a Hit

Newspaper article Evansville Courier & Press (2007-Current)

Pairing of Farmers, Restaurants Proves a Hit

Article excerpt

The menu offered peach gazpacho, mini cookie tarts with a cream topping and assorted fresh berries, a cucumber/pine nut/feta/red onion salad, miniature herb biscuits, peach-and mint-infused water and much, much more. Sound like fine dining? The guests at the first "Farm-to-Table Evening" event hosted by the Henderson- Henderson County Chamber of Commerce Agriculture Committee and the Henderson Farmers Market Association thought it was pretty fine indeed.

"They get big kudos," said guest Diane Bremer, who said she liked the relaxed nature of the event held at the new Farmers Market pavilion in addition to all the different offerings of foods focusing on locally grown fruits, vegetables and herbs.

"Farm-to-Table" paired eight growers with eight local restaurants who took what the growers provided them and turned them into new dishes to sample. Most of them offered more than one thing to try.

It was difficult to try everything without a little self- discipline.

Delizio Gourmet Italian Eatery, for example, turned Cardinal Farms peaches into the gazpacho, crostini with peach jam, grilled peach and mozzarella Napoleons and chiffonade salad with roasted peaches.

Acropolis Greek Restaurant used Stone Hill Honey's honey for their signature baklava, and owners Doros Hadjisavva and Ellada Yerolemou-Hadjisavva said the fresh, local honey gave it a fragrant vibe.

"It makes a difference," Yerolemou-Hadjisavva said. "I used to buy honey from Greece, but not anymore."

Others used seven or eight different local produce items in the samples they offered, which included vegetable pizza and quesadillas, fried green tomatoes, bacon and cheese potato boats, caprese salad of tomatoes and basil, herb-flavored soft cheese, Greek salad, sauteed green beans, spicy salsa, ratatouille and mint iced tea.

The idea for "Farm-to-Table" came out of some brainstorming by the Chamber Ag Committee as it searched for new ways to promote local growers. …

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