Food lovers rejoice! It’s time for the fabulous Farm to Fork event where local farmers are paired with local restaurants to create amazing results!

Welcome to the W.C. Breeze Family Farm-Home of the Farm to Fork event!
Darlene Kinard and Leonard Bergey with Jim and Jake
Harlequin from Prodigal Farms was on hand to entertain everyone!
Dennis and Nick
Eco Farms Collard Wraps from Cafe Love
Goose Egg Crepes wiht Basil Peanut Cream from Rocky Fun Farm and The Eddy Pub
Teddy Diggs with Il Palio prepares Grilled Crustini with roasted mushrooms and Stracchino cheese
Yummy beet, carrot and zephyr squash sliders from Fosters Market and Open Door Farms
Alex , Brett, Spencer and Curry from Elaine’s on Franklin and Peregrine Farm help prepare the everything veggie wraps with tomato salsa
Panciuto and Lil’ Farm served lemongrass-floral herb spun sugar with tumeric chili and curry powder
Big Spoon Roasters and Escazu Artisan Chocolates served Chocolate bourbon and peacan butter ice cream!
Cate Burke with Harlequin from Prodigal Farms
Jenn Sanford and Ignacio Martinez
Kate enjoyed her cotton candy from Panciuto and Lil’ Farm
Kids are never too young to help!
Kimbap Restaurant and In Good Heart Farms prepared chilled sugar snap pea curry and rice
Maya and Harper
Salt Box Seafood Joint and Walking Fish Cooperative served smoked fish with indian chor bhel chutney with garden mint dressing
Shannon, Anna, Steve and Ella were enjoying their dinner
The folks from Bean Traders brought their Summer Brew Iced Coffee and Tea Blend-Perfect for hot summer days!
Vegetarians rejoiced over Irregardless Cafe and Well Fed Community Garden’s roasted beet reubens with kimchi, parship and horseradish!
The Two Chicks table was a very popular stop!
The reubens with wild ramp brussel kraut on pretzel rolls from mandolin and Rare Earth Farm were going fast!

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