The second annual Farm-to-Table Benefit Dinner was held on August 8, 2017.
First of all, to our local restaurants who give without reservation: Folly, Cask & Kiln Kitchen, The Hermitage, Harriman’s Restaurant at Mount Snow, The Dover Forge, Whetstone Station Restaurant and Brewery, and Nomad Chefs. Thank you for being committed to local agriculture and to us as a community.
Thanks to Spoonwood Cabin Creamery Cheese, Maplebrook Cheese, Wheeler Farm, Adams Farm, Creemee Stand, and Beurremont Bakery, your specialty items are beyond compare and we are so happy to have access to all your wonderful products. Mount Snow and C&S for filling in the blanks. Shirlee Sullivan, Haleigh Corbosiero, Mary Genella, Therese Lounsbury and Becky Nealand for helping with everything. Peter and Kathleen Wallace and Renee Galle for your attention to detail. Bob’s Septic, for your thoughtful donation. The Jr. Iron Chef group was amazing and as a community member I am so grateful for your many hours of community service.
The Boyd Family Farm staff truly makes magic happen all the time. D.J., A.J., Justin, Ed, Connor, Lindsey, Megan, Pam, Shelly, Logan, and Sandy, you are all amazing!
Last but not least Mary Jane and Twice Blessed thank you for making so many things possible for so many people! We hope we have not forgotten anyone. The Guy Hawkins Fund, The Jimmy Fernot Scholarship Fund, The Loose Knit Group and OSEC for our new Community Center are the recipients of the net profits.
Janet and Buck Boyd