Last Sunday evening marked the fifth annual Coppell Farmers Market Farm to Table Dinner.
The market committee additionally thanks the farmers for their donations and assistance over the last few months to make this unique dining experience special for market customers and guests.
Led for the fifth year by market vendors Chef Victoria Hooker who is executive chef at SMU. Robby Hooker, is district chef for Lewisville ISD, chefs from The International Culinary School at The Art Institute of Dallas and Le Cordon Bleu. The chefs treated one hundred twenty dinner guests to a one-of-a-kind culinary experience. Each of the seven 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.
More familiar faces prepared dishes for the evening: Chefs Jaelanne Gilliam and Joe Baker, who are private chefs and vendors at the market. The entrée was prepared by Chef Hugh Stewart of Chamberlain’s, a repeat chef at the Market to Kitchen demonstrations. Additional courses, mead and ale were planned and led by Chef Knifong, Chef John Perak, Chef Tim Pound, Chef Toni Sloan, and Chef John Eager from the culinary schools. Students from the two culinary schools 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: Cardo Farm Project, Cross Pecans, Custom Café, D Bar Ranch, Eagle Mountain Farmhouse Cheese, Elliott Grows, Fisher Family Farm, Good Spice Specialty Foods, Grapevine Grains, J&S Produce, Johnson’s Backyard Garden, Just Pie, Latte Da Dairy, Livestock First Ranch, Lucido’s Pasta, Pop Star Handcrafted Popsicles, Rehoboth Ranch, 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 and Tea2Go of Coppell also provided services. Alan Gillham 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. 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 Stephanie at 10 am, Saturday, June 20 during the market. The MTK demonstrations are offered free to help customers with cooking what they purchase at the farmers market. Two more are in the planning stages for September and October on Kids Day. For more information about these chef demonstrations, check the website.