Farm to Table Dinner Round UP

Last Saturday evening marked the sixth Coppell Farmers Market Farm to Table Dinner. It was a wonderful evening and 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 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 in the banquet hall of the Coppell Senior and Community Center.

Sneak Preview of Event Photos. Credit: Jim and Antoinette Pugliese

The entrée was prepared by Chefs David Burdick and Tim Pound. Additional courses were planned and led by Chefs Jim Knifong, Chef John Perak, Chef Tim Pound, Chef Jaunita Cruz, and Chef John Eager. Pastry Chef Joe Baker, a Coppell FM vendor prepared the desert course and after dinner treats. Students from the two culinary schools, El Centro College and Le Cordon Bleu, 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 Soaps, Cardo’s Sprout Farm, Cross Pecans, D-Bar Farm & Ranch, Elliott Grows, Fisher Family Farm, Fun Guys Mushrooms, Good Spice Specialty Foods, Grapevine Grains, Joe the Baker, Just Pie, Latte Da Dairy, Livestock First Ranch, Lucido’s Pasta, Mike Powell Produce, My Gluten Free Friend, Pop Star Handcrafted Popsicles, Rehoboth Ranch, River Bird Coffee, Sundance Garden, Texas Olive Ranch, Biscuit Head Baking Company, Village Baking Company, Wackym’s Kitchen.

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 Tea2Go of Coppell donated the iced tea. Coppell Community Garden, Cardo’s Farm Project and committee members provided fresh cut flowers. 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. 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 Joe Baker will be 10 am, Saturday, June 25 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.

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