HANCEVILLE – The North Alabama Agriplex’s fourth annual Harvest to Home Dinner fundraiser is coming up and for the first time ever, the event will be hosted off-site. This year’s dinner is being held at the Wallace State Conference Center on Friday, April 13 at 6 p.m. For $40 per ticket or $400 for a table of eight, guests will enjoy locally-grown meals prepared by Chef John Wilson and the Wallace State Culinary Pride, a silent auction and live entertainment from Julie Ann & Gold Rush. All the proceeds from the event go to support Agriplex events, educational programs, health programs, camps and outreach year-round.
The venue is changing this year for a couple of reasons and Agriplex Director Rachel Dawsey is happy that one of them is the growing number of attendees.
“We are going to be at the Wallace State Conference Center which is new, we’ve never been off-campus before, but this way we’ll be able to fit in more people and not have to be dependent on the weather,” Dawsey said. “It’s definitely grown, when we started I think we had about 80 people, so 80 to 200 is a big difference and last year we raised around $12,000 which is more than we had ever made before. Thanks to our sponsors and all our local partners, we’ve been able to do the dinner at little cost, and I must add Wallace State as one of our sponsors, too, because they’re letting use their facilities for free.”
Chef Wilson and the Wallace State Culinary Pride will be working with locally produced ingredients and Dawsey is excited to see the meals they’ll be cooking up Friday night.
“They’re going to be doing a dinner that features mostly local food. I’m very proud about how much food that we’ve been able to source locally from Cullman County or the surrounding counties or at least the state of Alabama. We will have local sweet potatoes, local greens, local eggs and local meats. That’s going to be good, Chef Wilson is taking all of these local ingredients and turning them into gourmet dinners so we’re really excited about that.”
MORE: http://agriplex.org/HarvestDinner.html
Friday night’s menu
Hors d’oeuvre:
BBQ Chicken profiteroles
Fresh Strawberry bruschetta
Salad: Cullman-area lettuces with roasted beets, seared halloumi cheese, pickled spring onions, radishes and candied bacon with a balsamic-creole mustard vinaigrette
Entrée: Frikadeller of Waygu Beef stuffed with manchego cheese with spring herb gravy
New Irish potatoes polcannon
Kale, sweet potato and quinoa fritters
Dessert: Fresh Cullman strawberry pavlova
Bread: Sweet potato yeast rolls
Beverages: Tea, sweet tea or fresh mint tea
Sources
J. Calvert Farms Strawberries, Bremen, Alabama
Trent Boyd Harvest Farm Spring onions, kale, and radishes, Fairview, Alabama
Kress Farms Sweet Potatoes, Cullman, Alabama
Cullman County Chicken, Cullman, Alabama
Fatback Pig Project Bacon, Eva, Alabama
W&W Farms Spinach and Kale, Boaz, Alabama
Gratitude Farms Lettuces, Hanceville, Alabama
Ragland Waygu Japanese Beef, Hazel Green, Alabama
Dayspring Dairy Cheeses, Gallant, Alabama
North Alabama Agriplex Oregano, Chives, and Mint, Cullman, Alabama
Nature’s Best Egg Co., Fairview, Alabama
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