An Evening to Remember {Kershaw County Farmers Market Harvest Farm-To-Table Dinner}

After months and months of planning and preparing, it was finally time for the Harvest Farm-To-Table Dinner hosted by the Kershaw County Farmers Market, so on a cool and breezy night in mid-October, the event started to unfold. What a spectacular sight it was to see! A huge tent was set up on the lawn in front of the Kershaw-Cornwallis House, and people were scurrying around putting the final touches in place.

Kershaw-Cornwallis House

The dinner was a fund-raiser to help construct a a permanent pavilion at the Kershaw County Farmers Market, a long sought after dream and vision of the market Board of Directors, as a way of establishing roots so they can grow in Kershaw County. This pavilion will be made from as many local resources as possible, and the committee has partnered with the Timber Framer’s Guild to have a true barn raising for this building. How fantastic is that?

Scale Model of Farmers Market Pavilion

Naturally I was thrilled when I was invited to attend the dinner. As a long-time customer and volunteer for the Kershaw County Farmers Market, spearheading their social media advertising, an avid "foodie," and small family farms advocate, this was an event I was really looking forward to ... and it did not disappoint. Oh my goodness, it was spectacular!

The Mary Ann Hurst Jazz Trio performed

Chef Trent Langston, and his crew from Lilfred's Restaurant and Creative Catering, in Rembert, SC did an amazing job with all the locally sourced products. Everything from the leg of lamb from Old McCaskills Farm to the pork loin from Fort Farms, the Brussels sprouts and carrots from Camden City Market, to the SC wild-caught shrimp from Off the Hook Seafood, Boykin Mill grits, and the Carolina Plantation Rice Carolina Gold Rice was expertly prepared. The bread basket full of freshly baked rolls from Mulberry Market Bake Shop was delicious served with some Happy Cow Creamery butter and Bell Honey Company raw local honey and the Kings bean coffee from Books on Broad was much appreciated with dessert at the end of the dinner.

Hors d' oeuvre Table

Table centerpieces

Take a look at the menu!

• Hors d' oeuvres - duck sausage, mushroom, onion, wonton chip; Southern antipasto display featuring pimento cheese, pepper jelly, pickled okra, bread & butter pickles, spiced pecans and garlic croutons
• Bread Basket - variety of freshly baked dinner rolls, butter and honey
• First Course - grits, SC shrimp, bacon roasted red peppery gravy
• Second Course - fall greens, apple, dried cranberry, walnuts, 1 year aged cheddar, balsamic vinaigrette
• Third Course - leg of lamb, heritage pork tenderloin, Carolina gold rice Hoppin' John, glazed baby carrots, turnips and Brussels sprouts
• Dessert and Coffee - variety of pies, King bean coffee

Plating the salads

Chef Trent Langston grilling up the leg of lamb

Shrimp and Grits in Bacon Roasted Red Pepper Gravy

The food, the table settings and the crowd all made it a night to remember! The silent and live auctions were also a big hit, with lots of bids coming from the crowd.

As all good things must come to and end, it was soon time to leave and head home. It was a GREAT night supporting local! As a small family farms advocate, it was a fantastic experience for me, and one I won't soon forget. We all need to know where our food comes from, do our best to support local farms and farmers markets, and thank a farmer today!

Enjoy,
Mary

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