The Shepherd University Agricultural Innovation Center at Tabler Farm is excited to announce its 2nd Annual Farm-to-Table Dinner event! All fresh produce and herbs used in the meal will come from Tabler Farm, with beef from Red House Farm. All funds raised from this dinner will contribute to our vegetable production site, primarily providing paid job opportunities for students.
Reservations are open! This event has limited seating available.
Reservations
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Event Details
When
Sunday, October 4th | 5 p.m. to 7 p.m.
Where
482 Billmyer Mill Rd. Shepherdstown, WV 25443
Turn onto the gravel drive off of Billmyer Mill Rd. A blue Shepherd University sign will greet you at the gravel entrance. Follow the driveway straight back until you see parking signs directing you to turn right then immediately left into the grassy field. A parking guide will direct you. Please sign in at the welcome table upon arrival.
Hosted outdoors, under our red pavilion.
Chef Amanda
Meet Amanda Brooks, Shepherd University Alumni class of 2021 and head chef for this event. Amanda is a full time vegetable farmer with a passion for cooking farm fresh food. She has dreams of opening her own farm to table restaurant with a free kitchen and enjoys cooking for farm events in her free time.
Menu
Herbal Mocktails
Mixed greens salad
Blistered shishinto peppers
Mixed roast vegetables
Salantourmasi stuffed onions (beef or lentil option in stuffing)
Berry hibiscus tart
Dinner Schedule
5:00 p.m.
Guests arrive, herbal mocktails and mingling
5:15 p.m.
Welcome speech by Farm Director Dr. Brooke Comer
5:30 p.m. – 7:00 p.m.
4 course meal serving begins. Guests dine.
7:00 p.m.
Closing remarks.