CULLMAN, Ala. – The North Alabama Agriplex Board and Foundation will host the fifth annual Harvest-to-Home Local Foods Dinner and Silent Auction Thursday, April 25 at 6 p.m. at the Wallace State Community College Conference Center in Hanceville, Alabama.
This fundraising event will be catered by Chef John Wilson and the Wallace State Culinary Pride using locally sourced ingredients. FatBack Pig Project of Eva will be providing the pork, and bread will be produced by the monks of St. Bernard Monastery in Cullman. Vegetables and fruits will be sourced directly from the Wallace State Small Farmer Training program and local farmers from north Alabama.
In support of the Alabama 200 Bicentennial celebration, the evening will focus on “Stories of Alabama.” The night will not only celebrate the bounty of north Alabama’s harvest, but also the talents of Alabama’s musicians through entertainment by the Wallace State Theater Department. Stories of the North Alabama Agriplex’s programming and outreach will also be featured through the evening, Billy and Jamie Troutman will be the masters of the ceremonies for the evening. Look for local storytellers with their own Alabama tales.
Tickets are on sale now for $40 each or $400 for a corporate table of eight. Tickets can be purchased at the North Alabama Agriplex, 1714 Talley Ho St., Cullman, or online at www.agriplex.org. Alabama Farm Credit is the event sponsor for this evening. TriGreen and Wallace State Community College are also sponsors of the dinner.
The silent auction will feature locally-made items from cakes to woodworking as well as garden- and farm-themed items. All proceeds from the dinner and auction will go to support the North Alabama Agriplex and its programs throughout north Alabama. About 225 people are expected to attend this event. Fore more information, contact Rachel Dawsey, director at the North Alabama Agriplex, at 256-297-1044 or cullmanag@gmail.com.
Harvest-to-Home Dinner menu
Hors d’oeuvres
Spiced Lamb Cupcakes with Wasabi Icing
Cullman County Strawberries with Herbed Cream Cheese and Candied
Bacon
First course
Kale Trio with Beet Chips, Pickled Strawberries, Radishes, Maple-Bacon
Sausage and Local Microgreens – Herbed Honey Mustard Dressing
Entrée
Molasses and Balsamic Vinegar Lacquered Pork Belly
Goat Cheese Polenta
Sweet and Sour Fried Cabbage
Dessert
Cullman County Sweet Potato Bread Pudding with Pecan Crumble
Bourbon Caramel
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