From the organizers:
... the first meal in our Farm to Fork Dinner series! Enjoy a pay-what-you-can 3 course meal prepared by Chef Dani and The Root Cellar kitchen staff feauturing the bounty of Dolway Organic Garden, as farmers John Wilson and Christine Scheer regale you with stories of the trials and triumphs of small-scale sustainable farming. Let's get to know our food and our farmers!
Seats must be reserved in advance (we’re offering a pay-what-you-can price, with a suggested minimum of $30 for a 3-course meal and $10 for a kid’s meal).