ISSUED: 19 September 2022
MEDIA CONTACT: Dana Costa
SHEPHERDSTOWN, WV — This year’s farm-to-table dinner, sponsored by the Shepherd University Foundation and hosted by alumni Eric and Joy Lewis of Shepherdstown, raised more than $19,000 for Shepherd’s Last Dollar Fund, which helps bridge the vital gap for students in good academic standing who need assistance with tuition-related expenses.
Chef Mike Costello of Lost Creek Farm in Harrison County, West Virginia, treated guests to delicious menu items such as a seasonal roasted summer squash soup, a blistered peach, garden tomato, and red onion pickle salad, and an elegant dessert of vinegar pie with maple whipped cream and West Virginia salt.
Lost Creek Farm works with area farmers to provide local, quality ingredients. As each course came out, Costello presented the history of the ingredients, where he got them, why he used them, and their ties to West Virginia.
“After taking a break from hosting the event for the last two years, we were all delighted to gather together again at the Lewis’s McMurran Farm,” said Sherri Janelle, executive director of development with the Shepherd University Foundation. “Chef Mike Costello and his wife Amy Dawson wowed us with freshly prepared regional cuisine. Every dish was beautifully plated and told a story.”
Sponsors for the highly anticipated annual affair included Argos, Jefferson Security Bank, Scott and Linda Roach, Ray and Mary Alvarez, Walter and Mary Jo Brown, Chris and Sherri Janelle, Chris and Karen Luttrell, Rob and Mary Logan Hoxton, and Jefferson Distributing. Members of the Shepherd University chapters of Sigma Sigma Sigma sorority and Lambda Chi Alpha fraternity volunteered as servers.
“Special thanks to Eric and Joy Lewis for graciously hosting such a wonderful event in support of the Last Dollar Fund,” said Janelle.
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