The Westerly Land Trust hosted our 13th Annual Farm Dinner on Saturday, September 9, 2023, at Winnapaug Farm Preserve and it was one for the record books—one long table set for 315 guests! This is WLT’s largest fundraiser of the year, and our way of celebrating our local food heroes. Funds raised from this event will go straight to work to steward more than 1,700 acres of local land and 30 miles of hiking trails; build our youth environmental education program; and, like the overarching theme of the Farm Dinner, support small-scale farmers while connecting our community to locally produced and sourced food.
At the end of the night, our guests gave a standing ovation to the chefs and farmers who created this delicious meal, and boy, did they deserve it. Here is a recap of the menu, the chefs, and the contributing farms and venues:
Contributing Farms and Producers
Carpenter Farms
Dick’s World of Wines
Dunns Corners Market
Echo Rock Flowers
Ever-Breeze Farm
Frontier Farm
Grey Sail Brewing Company of RI
Long Lane Farm
Maine Grains
Moromi
Narrow Lane Orchard
Seacoast Mushrooms
South County Distillers
Watch Hill Oysters
Wehpittituck Farm
West Farm Organics
Reception
Prepared by Andrew Nathan of The Cooked Goose: Baked Clams with Garlic Sweet Pepper Jelly, Zucchini Fritters with Corn Crema, Vichyssoise with Chorizo
Drinks courtesy of Grey Sail Brewing Company of Rhode Island, South County Distillers, and Dick’s World of Wines (Bohegas Cava)
First Course
Prepared by Allyson Mansfield of Vesta Bakery: Spicy Ground Beef & Vegetable Empanadas with Cilantro Lime Slaw
Wine: Fuenteseca Rose, 2022, Valencia, Spain, Organic courtesy of Dick’s World of Wines
Second Course
Prepared by James Wayman of Nana’s: Rye Berries, Koji Rye Porridge Bread & Heirloom Tomato Salad served with Charred Tomato Red Sendai Miso Dressing & Tomato Leaf Gremolata
Wine: Paul Dolan Sauvignon Blanc, 2022, California, Organic courtesy of Dick’s World of Wines
Third Course
Prepared by David Standridge of Shipwright’s Daughter: 5-Spiced Local Swordfish Loin, Wood Grilled Seacoast Mushrooms, Fennel, Sugar Kelp Salsa Verde, and Yellow Fin Tuna Bordelaise
Wine: Podere Castorani Cadetto, 2018, Montepulciano, Abruzzo, Italy, Organic courtesy of Dick’s World of Wines
Dessert
Prepared by Adam Young of Sift Bake Shop & ATY Hospitality: Caramelized Apple St. Honoré with Whipped Creme Fraiche & Salted Bourbon Caramel Sauce
Wine: Bohegas Cava courtesy of Dick’s World of Wines
Also, sprinkled throughout the Preserve were framed photos of the chefs and farmers. We’d like to thank Andy and Domonique DelGiudice of Cove Creative for capturing those images and framing them so beautifully. You can see some of those photos below.
Support from the Farm Dinner’s Presenting Sponsor, South County Tourism Council, helped ensure the success of this event.
It brings us such joy to set this table, knowing that there, out on the land, stories will be shared and friends will be made, all over a delicious, farm-fresh meal. Thank you to everyone who made this event possible and to those who celebrated with us to support local land conservation.
Featured below: Photos courtesy of Andy and Domonique DelGiudice of Cove Creative. From left to right: Andrew Nathan of The Cooked Goose, James Wayman of Nana’s Westerly, Patty West of West Farm Organics, and David Standridge of The Shipwright’s Daughter.
