Last Saturday evening marked the second Coppell Farmers Market Farm to Table Dinner of the year. It was the first ever, fall themed dinner and a wonderful evening. Coppell FM committee members felt a strong sense of community and pride in sharing the celebration of local food with vendors, volunteers, and guests.
Led for the sixth year by market vendors Chefs Victoria and Robby Hooker, whose vision, creativity, and commitment to giving back make this event possible. The chefs treated one hundred twenty dinner guests to a one-of-a-kind culinary experience. Each of the six courses featured the freshest ingredients donated by the farmers and producers at the Coppell Farmers Market and was served by a brigade of volunteers down the long linen-covered tables on the patio of the Coppell Senior and Community Center at Grapevine Springs Park.
The entrée, featuring fresh caught Alaskan Salmon, local sweet potatoes and mizuna mustard greens, was prepared by Chef John Eager. Additional courses were planned and led by Chefs Robby and Victoria Hooker, Andrew Savoie, Toni Sloane, Mejia, and Knifong. Coppell FM vendors also prepared courses: artisan breads made by Clint Cooper of Village Baking Company were served with Butternut Squash and Mushroom Farfalle, mid-course the guests enjoyed Cranberry Sorbet prepared by John Dumas of Pop Star Handcrafted Popsicles, Pastry Chef Joe Baker of Joe the Baker prepared the desert course, a fall parfait, and after dinner treats were provided by Pat Simon of Custom Café and Paul Wackym of Wackym’s Kitchen. Students from Wylie High School and Byron Nelson High School assisted in the meal preparation and plating.
Market vendors provided the door prizes and most of the ingredients needed for this incredible meal. Contributors include: Abundantly Aromatic, Alford Family Farm, Cardo’s Sprout Farm, Cross Pecans, Custom Café, D-Bar Farm & Ranch, Elliott Grows, Fisher Family Farm, Fun Guys Mushrooms, Grapevine Grains, Joe the Baker, Just Pie, Latte Da Dairy, Lucido’s Pasta, Magnolia Seafood, Pop Star Handcrafted Popsicles, River Bird Coffee, Round Rock Honey, Sam’s Salmon, Sundance Garden, Texas Olive Ranch, Biscuit Head Baking Company, Village Baking Company, Wackym’s Kitchen and Weathertop Farm.
Several others contributed services to the successful evening with discounted fees to enhance the success of the fundraiser: Blue Ostrich Winery with the wine pairings, keyboard talent by Roland Elbert, joined during the opening hour by Ron Jones playing saxophone and Jonathan Fisher on bass. Celebration Event Rental provided discounted services and American Tea and Spice Shop of Coppell donated the iced tea. Coppell Community Garden, Cardo’s Farm Project and committee members provided fresh cut flowers. Eli de Moreas graciously served as emcee for the night. The photographers were Jim and Antoinette Pugliese.
Coordinating the event from the market committee were Chairman Karen Gillham, Dr. Peter Lecca, and city liaison Jen Ferguson, assisted by many other CFM committee members. Special thanks to committee members Sheila Powell, Betsy Dwight, and Shannon Brown, who organized more than 100 volunteers. Students from Coppell high schools, Nolan Catholic High School of Fort Worth and Ursuline Academy of Dallas plus many other Coppell Community Garden and other volunteers assisted through the afternoon and evening. This is truly a grassroots community effort.
The dinner’s proceeds support the acceptance of Supplemental Nutrition Assistance Program (Lone Star food stamp cards) at the market and additional marketing of CFM events.
The dinner was one of several culinary experiences planned by the Coppell FM this season. The next is a Market to Kitchen chef demonstration by Chef Hugh Stewart will be 10 am, Saturday, November 5th, during the market. The Chef Demo Series is offered at no charge to help customers with cooking what they purchase at the farmers market. To keep up with the Coppell Farmers Market and local food efforts follow us on Facebook and Instagram.