Farm to Fork serves up delicious, delightful dining experience
Farm to Fork: The annual event provides attendees with a chance to enjoy a locally-sourced meal. Photo by Katianna Tron '16
Farm to Fork: Attendees enjoyed sweet potato and cheddar bay drop biscuits with an assortment of local jams. Photo by Katianna Tron '16
Farm to Fork: The main course featured agave chipotle glazed free-range Virginian mountain chicken, stone ground grits, pan roasted Brussels sprouts and a wilted kale salad. Photo by Katianna Tron '16
Farm to Fork: Some of the foods offered at this year's event included an assortment of grilled, locally harvested vegetables, including squash, eggplant, asparagus and grape tomatoes. Photo by Katianna Tron '16
Farm to Fork: Dessert included frosted pumpkin cupcakes topped with applewood maple bacon. Photo by Katianna Tron '16
Farm to Fork: In addition to students, several faculty members and their families attended the event, which was moved inside due to the weather. Photo by Katianna Tron '16
William & Mary Dining presented its Fourth Annual Farm to Fork Dinner on Friday, Oct. 2, in Trinkle Hall.
The evening, which featured a cozy environment, a live band and, best of all, a delicious, locally-sourced meal, was an opportunity for students and community members alike to enjoy the start to fall.
The event has grown quite the reputation around campus, with many students claiming that it is their best on-campus meal of the year. Mariah Frank ’16, a three-time Farm to Fork attendee, raved about her experience.
“I go with my friends every year, and we always talk about how good the food is but also how incredible we think it is that they work with local merchants and farmers,” she said, adding, “It's always a really warm and welcoming atmosphere, and I can never say no to a great meal!”
During the two-hour long event, a wide variety of dishes were served, which included an extensive range of ingredients and flavors.
For starters, attendees enjoyed sweet potato and cheddar bay drop biscuits with an assortment of local jams, brown sugar baked cinnamon apples and an assortment of grilled, locally harvested vegetables including squash, eggplant, asparagus and grape tomatoes.
The main course featured agave chipotle glazed free-range Virginian mountain chicken, stone ground grits, pan roasted Brussels sprouts and a wilted kale salad.
Dessert included frosted pumpkin cupcakes topped with applewood maple bacon.
Aside from the delicious food, Farm to Fork offered live music and a photo booth area to capture fall photos.
In years past, the Farm to Fork dinner has been held on the Sunken Garden. This year, however, inclement weather forced a change of location. Trinkle Hall, located in the Campus Center, was able to serve as an alternate location for the event.
Soni Patolia ’16 shared that, despite some such changes, she had another memorable Farm to Fork dinner.
“I thought it seemed a little rushed compared to last year, but overall I enjoyed the company more than the meal,” said Patolia. “My group of friends has made Farm to Fork a tradition. While I wish it could have been on the Sunken Garden this year, memories were still made.”
In addition to students of William & Mary, several faculty members and their families took the opportunity to attend the event and enjoy the fresh, locally-sourced food.
Polly Wellington Lauer ’17 loved to see how unifying the event was.
“It was great to see such diversity at the dinner: There were students from all corners of campus, professors, and families. The sharing of this delicious food was a beautiful opportunity to see our community come together,” said Lauer.
Lorraine Pettit ’17 shared that she particularly enjoyed the meal, but more importantly her friends.
“I cannot contain my happiness in eating this delicious food and being in such incredible company,” Pettit said.
