We think of Syracuse as post-industrial, formerly urban, rust-belt city. And, as attendees tomorrow night will see, so many of the presentations reflect that self-same gritty character. So it's hard to remember, sometimes -- especially in the winter -- that we're surrounded by farms.
But our chefs have pulled together a delicious menu that's sure to remind you.
And they wouldn't have been able to do it without donations from Robert Hunter, of Hunter Farms, who has supplied the garlic; Horsford Farms, where we picked our own massive amounts of carrots, potatoes, onions, and lettuce; Owen Orchards, which generously donated the apples that will be used for the candied apple and walnut salad; and Autumn's Harvest Farms, which donated meat.
It takes a village to feed a village. Thank you, sponsors, for making it possible to serve DISHES that are farm to table!