We hosted a March of Dimes dinner this weekend and it was great! Chef Matt McCallister of FT33 and Filament restaurants brought his team out to prepare the meal. We spent the first half of the day foraging for wild onions and other native crops, as well as harvesting some Cartermere produce we currently have available. We gave the 54 guests a tour of the farm and showed them how we operate. Near the end of the tour – on the way to the tables – the guests picked edible flowers which the chef used in the meal. Most of the cooking was done on an open fire, utilizing some of the driftwood left behind from the floods last year – even the floods offered some blessings for the charity.
We were honored to be part of this event and to have such a renowned chef and crew out to the farm.