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On Sunday, September 11, Prescott Farmers Market (PFM) hosted its sixth annual Farm to Fork Dinner to celebrate its 25th anniversary and raise funds to open NoCo Community Kitchen this fall. Since 2017, PFM has organized this annual event to raise funds and awareness of local food.
This dynamic annual event raises vital funds to fulfill the mission of Prescott Farmers Market, a 501(c)(3) organization. Individuals donated nearly $20,000 to NoCo Community Kitchen, bringing PFM one step closer to opening the doors to this much-needed facility.
NoCo Community Kitchen will be a reliable and affordable space for food entrepreneurs. To complement the kitchen, PFM has developed a Small Food Business Incubator program that will provide entrepreneurs with the foundation to run a successful business. Potential users of the kitchen include local food producers, small food businesses, educational institutions, non-profit organizations, start-up food businesses, and community groups.
The cocktail-style event took place at the Event Center at Sam Hill Warehouse and was sponsored by NFM Lending: The Riggs Team and the Harold James Family Trust. The menu featured fresh local produce and Yavapai County meats prepared by seven of Prescott’s top chefs. The following chefs have created delicious small plates for guests to enjoy at their leisure: Chef Tony Burris, The Barley Hound; Chief Matt Hart, County Seat; chef Ariel Nadelberg, Superb Food Company; Chief Aimee Novak, University of Arizona Cooperative Extension; chef Alex Rivera, Triple Creek Kitchen & Spirits; Chef Alma Zamora, pastries and preparations; and Chef Zach Teschner.
The menu is dependent on local farmers and ranchers, as nearly 100% of the ingredients are grown/raised in Arizona. Fifteen PFM suppliers contributed to the event, including Aguiar Farms, Bloomin’ Food, Blooming Reed Farm, Claudine’s Kitchen, Growing Vertical, Hernandez Farm, Love’s Gathering, Maxwell Gardens, Mina’s Farm, Mortimer Farms, Schaffer Farms, Skull Valley Lavender , Sun Valley Harvest, Supernatural Germs, and Whipstone Farm.
Ingredients that were not available from PFM suppliers were sourced from local businesses in Arizona including Blue Goose Farms, Breadworks, Cinnamon Roost Farm, Chateau Tumbleweed, Grand Canyon Brewery & Distillery, Hayden Flour Mills, San Xavier Co-op Farm , Southwest Mushrooms and Wren House Brewing Co.
PFM staff and volunteers have worked hard to make farm-to-table dinner a near zero waste event. Palm leaf plates, birch forks, cocktail napkins and all food scraps were composted through the Prescott Community Composting Project. This event would not have been possible without the sponsorship of local businesses, the time of volunteers and the creativity of chefs.
As a lifeblood of the economy, the Prescott Farmers Market’s mission is to support and expand local agriculture, cultivate a healthy community, and increase access to affordable local food.
Find out who else is making a difference in Quad Cities with more stories from Community Connections on Signals A Z.com!
The Community Connections category is made possible by Vince Moser Farmers Insurance of Prescott, Valley, AZ. Thanks Vince!
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