Fourth Annual Farm to Table Dinner

Sat, Aug 12 from 5:30pm - 9:30pm

Single Ticket
$54.39 with fees
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Two Tickets
$96.87 with fees
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Join us for a five-course celebration of locally-grown food and community resilience!

Hosted by
Vermont Youth Conservation Corps
The University of Vermont Health Network – Central Vermont Medical Center

Featuring the culinary talents of Mike Kennedy
Live music by The Microfixers and Friends
Cash bar

All proceeds from this special event go to The Health Care Share, a collaboration between VYCC and UVM Health Network – CVMC, with support from Hunger Mountain Coop.

The Health Care Share provides local farm-fresh food along with nutrition education and healthy cooking classes to patients and community members in need. Each week of the growing season, nearly 600 people receive a share of vegetables, herbs and pasture-raised poultry from the Farm at VYCC. Additional ingredients from the Vermont Foodbank allow families to prepare well-balanced meals in their own homes.

Mike Kennedy, Food Service Manager at Woodridge Rehabilitation and Nursing and graduate of the College of Culinary Arts at Johnson & Wales University, will prepare the evening’s meal. Mike’s cooking highlights local, fresh ingredients in simple, elegant preparations. A former head chef at many local restaurants, Mike has been featured numerous times on WCAX’s Friday morning cooking segment. He also won “Best of Show” at the 2015 Vermont Mac & Cheese Challenge, which included 20 chefs and restaurants from Vermont and New Hampshire.

The Microfixers and Friends is a Burlington-based rhythm & blues band that performs the songbook of vocalist Eva Cassidy. Comprised of a core group of established musicians, most of whom are also UVM Medical Center employees, the band travels and performs primarily in support of charitable causes such as the Patient Safety Movement, UVM Children's Hospital, United Way, and Vermont Haiti Project. Band members include: Cynthia Sullivan, Vocals; Charlie Miceli, Guitars; Mike Socha, Guitars; Pat Ormiston, Bass; Charlie Jones, Percussion; Andrew Manitsky, Keys; Chris Peterman, Sax.

Evening Schedule

5:30 to 6:00 – Farm Tour
For those who arrive early, VYCC youth will lead a farm tour and share stories of their experiences working and learning together over the summer.

6:00 to 7:00 – Cocktail Hour
Share a drink and meet members of VYCC as Mike fires up the kitchen and the band turns up the heat.

7:00 to 8:30 – Dinner
Enjoy a delicious five-course meal, featuring vegetables right from the Farm at VYCC and local ingredients donated from our partner producers here in Vermont.

Cast Iron Seared Sea Scallop
Marinated Asparagus, Cherry Tomatoes, Local Honey, Truffle Vinaigrette

Oven Roasted Tomato Bisque
Fennel Marmalade, Thai Basil Oil, Vermont Creamery Crème Fraiche, Homemade Focaccia Croutons

Poached Asian Pear Salad
Port Wine Poached Pears, Baby Arugula, Vermont Creamery Chevre, Candied Walnuts, Meyer Lemon Zest, Fresh Cranberry Vinaigrette

Pinot Noir Braised VT Berkshire Pork
Caramelized Apple and Rosemary Risotto, Garlic Roasted Vegetables, Braising Jus, Herb Gremolata

Roasted Beet Crème Brûlée
Chocolate Covered Raspberries, Vermont Creamery Cracked Pepper Chevre, Red Wine Reduction, Toasted Hazelnuts, Fresh Mint

8:30 – 9:30 – Dance!
Clear the floor and raise the roof with The Microfixers and Friends.


Special thanks to our partners & sponsors! 

Hunger Mountain Co-op
bevo Catering
Calmont Beverage
Unfurled Creative Floral Design

The West Monitor Barn

1949 E Main St
Richmond, VT 05477

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