Tickets to the Fifth Annual Farm to Table Dinner go on sale this Saturday morning at 8:00 a.m. at the Coppell Farmers Market. Look for the special area setup for ticket sales. Tickets are $100 each and can only be purchased with cash or check. There is a 4 ticket maximum per person. Make sure to arrive early, as tickets sold out in just 2 hours last year.
This unique Coppell experience is known for “honoring the face and taste of local food.” The highly anticipated event is set for Sunday, May 31st from 6-9pm in Old Town Coppell on the lawn behind the Coppell Senior and Community Center.
Believing that all local citizens should have access to locally produced, healthy food, the market committee designated at the dinner’s inception that proceeds support the acceptance of Supplemental Nutrition Assistance Program (SNAP / Lone Star food stamp cards) at the market and marketing expenses.
Four chefs familiar to the Coppell Farmers Market are working together for this lovely evening. Vendor “Two Chefs” Robby and Victoria Hooker, who sell their fresh chips and salsa weekly, brought the concept to the market. Robby is now Head Chef for Lewisville ISD and Victoria is Executive Chef at SMU. This year they are assisted by Chef Joe Baker, who has his own catering business and is known to market customers for his macarons and truffles, and Chef Hugh Stewart of Chamberlain’s Fish Market Grill, who offered last Saturday’s chef demonstration.
Presenting this dinner for the fifth year hasn’t slowed these chefs down. Their enthusiasm hasn’t waned as they voluntarily added a seventh course this year. Chefs and students from two local culinary schools, Le Cordon Bleu College of Culinary Arts and The International Culinary School at The Art Institute of Dallas, will assist with preparation and serving this elegant, locally sourced dinner. The multi-course seated meal with wine and ale pairings will be beautifully served outdoors accompanied by live music.
In continuing with the first part of the dinner’s mission to “honor the face of local food,” producers who contribute to the dinner sit among the attendees and are introduced during the evening. Meet the market vendors in a more relaxed venue and dine with neighbors in a unique setting.