Event Details

Join us for a five-course celebration of locally-grown food and community resilience!

TICKETS (per person)

Click the blue "Tickets" button to pay by credit card (fees apply) or call VYCC to pay by check: 802-434-3969 x 112.

  • General Admission | $50
  • Dinner Sponsor | $100*

* Becoming a Dinner Sponsor is an easy way to double your contribution to the Health Care Share. We will list the names of all sponsors in our event program. Thank you for considering!


All proceeds benefit the Health Care Share, a farm-to-hospital public health program that connects families with fresh, healthy food and nutrition education.

The Health Care Share is a partnership between Vermont Youth Conservation Corps (VYCC) and UVM Health Network - Central Vermont Medical Center (CVMC), and is made possible in part by generous support from Connor Contracting, Inc. and Hunger Mountain Co-op.


If you're unable to attend, please consider making a tax-deductible donation.

  • To donate by credit card, visit vycc.networkforgood.com.
  • To donate by check, make payable to VYCC, write Farm to Table Benefit Dinner in the memo field, and mail to: Naomi Galimidi, VYCC, 1949 East Main St., Richmond, VT, 05477.

Questions about your donation? Call Naomi Galimidi at 802-434-3969 x 112.


The fun starts with a farm tour, followed by a cocktail hour and a delicious, handcrafted dinner featuring fresh ingredients straight from The Farm at VYCC.

  • 5:30 pm – Farm Tour
  • 6:00 pm – Cocktail Hour
  • 7:00 pm – Dinner


Jazz vocalist Jane Evans and guitarist Gregory Evans, leaders of local band Hot Box Honey, bring their signature mix of swing, Latin, funk, reggae, and soul rhythms.


Chef Mike Kennedy highlights local, fresh ingredients in simple, elegant preparations.

  • Roasted Wild Mushroom Toast – Grilled Homemade Baguette, Honey Goat Cheese, Truffled Hollandaise, Crispy Onions, Fresh Herbs
  • Broccoli and Alehouse Cheddar Soup – Vermont Farmstead Alehouse Cheddar, Local Bagel Chips, Roasted Red Peppers
  • Vermont “Caprese” Bacon Salad – Baby Arugula, Maplebrook Mozzarella, Local Bacon, Roasted Cherry Tomatoes, Balsamic Caramelized Onions, Creamy Pesto Dressing, Focaccia Crumbs
  • Cider Brined Vermont Pork Tenderloin – Roasted Garlic and Saffron Risotto, Sautéed Fresh Vegetables, Apple Cider Demi-Glace, Brussels Sprout Slaw, Herbed Crispy Sweet Potatoes
  • Lemon and White Chocolate Mousse – Honey Roasted Beet Coulis, Pecan Gingerbread Crumble, Fresh Berries, Phyllo Dough, Whipped Cream

Venue Information

West Monitor Barn
1949 East Main Street
Richmond, VT 05477

Organizer Information

Vermont Youth Conservation Corps

1949 E Main S
Richmond, VT 05477

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