Join us for an elegant six-course dinner prepared by Louisville's top culinary talent paired with local farmers, using the best ingredients of the harvest season. Funds from the event will benefit the Food Literacy Project, a local non-profit organization providing Louisville youth the opportunity to experience a working farm where they connect with sustainable food and the people who grow it. All proceeds will help develop an outdoor kitchen on Oxmoor Farm where FLP participants can develop recipes with farm-fresh vegetables. Your purchase helps us bring the Field-to-Fork experience to life for Louisville youth! Visit www.foodliteracyproject.org to learn more about our work. Advance tickets are required, and are for sale until September 19th. To pay by cash or check, please call 502-491-0072. Menu: Hoers De Oeuvres: KY Bison Co. Sliders Dave Nelson: Dish on Market Mini B.L.T's featuring Father's Bacon from Gatton Farms and Field Day Farm Tomatoes Dan Thomas: JCPS – At Your Service Catering Woodland Pork Shoulder with an assortment of Capriole Farm's Cheese Jay Denham: Woodland Pork Vegetarian Assortment Mark Williams: Brown-Forman 1st Course: Sheltowee Farm Mushroom Risotto Alan Rosenberg: Papalino's NY Pizzeria 2nd Course: Gallrein Farm Corn Bisque with Bacon Gremolata Dallas McGarity: Equus and Jack's Lounge 3rd Course: Fielder Farm's Pork Two Ways Michael Hargrove: L & N Bistro and Wine Bar 4th Course: Harned Ranch Boeuf Bourguignon with Harvest Vegetables Nancy Russman: Jefferson Community College 5th Course: Capriole Farm Panna Cotta with Strawberry Coulis Marsha Lynch & Jim Quinter: Sullivan University

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