A portion of the proceeds of our Farm to Table dinner will go to St Jude’s Research on Neuroblastoma, inspired by Olivia Weatherford.
There will be a silent auction at the pavilion during appetizers to benefit,”Liv in the Journey”. This will be specifically for the Weatherford family.
Here’s our menu!
Appetizers – Cheesy Sausage Balls, Deep Fried Okra with dressing, Watermelon with Blueberrydressing, Chicken Salad
Salad –served with house made vinaigrette,
mixed kale, red leaf, green leaf, spinach, carrots, grape tomatoes, red onion, beets and green peas
Soup –Pumpkin Soup
Entrée – Grilled Steak, sliced and finished with garlic butter
Grilled Chicken Tenderloin in a honey Dijon marinade
Accompaniments – Baked Sweet Potatoes with butter, cinnamon and brown sugar
Creamed Spinach with goat cheese
Thyme Roasted Apples with onions
Grilled corn on the cob topped with herb buttercream spread
Drink Station –at River, Sweet/UN Tea, Basil Lemonade and Water
Desserts: Pumpkin Streusel, Apple Dumplings, Homemade Ice Cream
Click here to purchase your tickets online
Click here for tentative Agenda!
Let’s Meet our Local Farmers…
Appalachian Bee, owned by Diane Raven in Ocoee, will supply honey and honey mustard sauce. Apple Valley Orchard, operated by Chuck McSpadden in Cleveland, will supply apples for the making of the dessert offerings and one of the accompaniments. Trew Organic Farms, owned by Bill Trew of Ocoee, will supply the Pork for one of the appetizers.
Sandy Hood, of Benton, whose mother was Sannie Mae, will provide the blueberries. Blackberry Hills Bakery, owned by Barbara Leonard of Old Fort, bakes her own granola. We will be using this in our desserts. Lamon Farms, owned by Randall Lamon of Cleveland will provide okra for appetizers.
Walter and Candyce Bates, of Parksville, operate Hoe Hop Valley Farm and will supply the chicken for the entree. Clarence and Debbie Hair operate Cookson Creek Farm in Ocoee and raise all kinds of vegetables. Mack Haynes is The Rafting Goat and will supply goat cheese to be used in the appetizers. Mack lives in Old Fort.
Rowe Family Farms will supply the steak and some of the chicken for our entrees. The River Maze will supply sweet corn, watermelons, and pumpkins.
Let’s Meet our Chefs…
Our chefs, Kevin and Dana Caylor, winners of the 2017 Cowpea Festival Cookoff 850 Stuart Rd NE Cleveland, Tennessee 423-505-7011
Our Dessert Makers and Event Planners, Elois Ledford and Kayla Green Bakery on Main, 6232 US Hwy 411 Benton, Tennessee, Phone 423-599-0656