Farm to Table Wrap Up

Last Saturday evening, October 13th, marked the 10th Coppell Farmers Market Farm to Table Dinner, a fundraising event that honors the face and taste of local food, and features food from Coppell Farmers Market (CFM) farmers and producers, prepared by local chefs and students from area culinary schools. Coppell Farmers Market committee members felt a strong sense of community and pride in sharing the celebration of local food with vendors, volunteers, and guests.

Dinner attendee, writer and owner of local food blog Just Picked TX, and long-time Coppell Farmers Market shopper and supporter, Amanda Vanhoozier, posted on her social media: “Last night was the tenth sit down six course dinner where the culinary world meets with the farmers market world and magic happens!”

The dinner is led 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 and was served by a brigade of volunteers down the long linen-covered tables in the ballroom at the Coppell Senior and Community Center at Grapevine Springs Park.

Chefs Robby and Victoria Hooker, Photo By Just Picked TX

The entrée, Rehoboth Ranch beef, local potatoes, field peas and greens, was prepared by Chefs Ashley Pelegrina and Connor Fitzgerald (owners of Sprig of Thyme Catering Company). Additional courses were planned and led by Chefs Robby and Victoria Hooker, Toni Sloane, John Eager, Jim and Maria Knifong, Keenan Walker and Tim Kelly. Coppell Farmers Market vendors also prepared courses: artisan breads made by Clint Cooper of Village Baking Company, mid-course the guests enjoyed Sorbet prepared by John Dumas of Pop Star Handcrafted Popsicles, Pastry Chef Joe Baker of Joe the Baker prepared the desert course, the salad featured savory Hatch Cheese Nibbles from Paul Wackym of Wackym’s Kitchen. Students from Byron Nelson High School assisted in the meal preparation and plating.

Market vendors provided most of the ingredients needed for this incredible meal, along with the door prizes and guest gifts. Contributors include: Abundantly Aromatic, Alford Family Farm, Aunt Sue’s Barn, Brother’s Products, Cardo’s Sprout Farm, D-Bar Farm & Ranch, Divine Swine, Elliott Grows, Empa Mundo, Fisher Family Farm, Jersey Girls Dairy, Joe the Baker, Just Pie, Livestock First Ranch, Lucido’s Pasta, Nate’s Raw Harvest, Pop Star Handcrafted Popsicles, Rehoboth Ranch, River Bird Coffee, Sam’s Salmon, Soco Ginger Beer, Sundance Garden, Texas Olive Ranch, Tree Folk Farm, Biscuit Head Baking Company, Village Baking Company, Wackym’s Kitchen and Weathertop Farm. Visit our “Meet the Vendors” page for full listings on each of these vendors.

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 Tray Boswell, Coppell Community Garden, Bishop Hill Farm Flowers and committee members provided fresh cut flowers. Allen Gillham graciously served as emcee for the night. The photographers were Jim and Antoinette Pugliese.

Community volunteer Sujatha Pochampally ready to serve the salad course.

Coordinating the event from the market committee were Karen Gillham (lead coordinator), Amanda Novak, Marilyn Horton, and Peggy Rosson, and city liaisons Molly Bujanda and Marissa Olivas, assisted by many other CFM committee members. Special thanks to committee members Betsy Dwight and Shannon Brown, who helped organize more than 100 volunteers. Students from Coppell high schools, plus many other Coppell Community Garden and Farmers Market, and other volunteers assisted through the afternoon and evening. This is truly a grassroots community effort.

A Coppell Farmers Market vendor and first-time dinner volunteer, Brenda Sexton, revered:

“What an amazing event! It was my pleasure to be a tiny part of such an awesome event. From my position as server, it appeared that the patrons were having a GREAT time and truly enjoying the meal (and wines!). Chef Victoria was incredible wrangling so many untrained volunteers. And someone, probably Chef Robby, was making sure every plate was beautiful before it went out.”

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 cooking demonstration by Allie Wayman, local nutritionist, food educator, and owner of Wild Roots Nutrition. The Chef Demo Series is offered at no charge to help customers with cooking what they purchase at the farmers market.


The Coppell Farmers Market fulfills grocery needs year-round. Market staff visits all farms on a regular basis with the mission to ensure fruits and veggies are grown by the seller. Open Saturdays, 8am-noon. Located at 768 W. Main St. in Old Town Coppell.


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