The 2013 Dinner in the Field was a great success! Thank you to everyone who bought tickets.

We would also like to extend a huge thank you to the supporters, chefs, and partner farmers who made the event possible:

Chef Jason and Caryn Roland of Heirloom Cuisine, The McClendon Family, Winifred and Kevin Reilly Fund, Louisiana Delta Service Corps, Dubinsky Photography, McKowen Farm, Louisiana Area Sustainable Stock Society, Yardbird Farm, Feliciana’s Best Creamery, Port Hudson Organics, Juban's Restaurant, Iverstine Family Farms, Chappapeela Farms, Inglewood Organic Farm, Glaser’s Farm, Mon Jardin Farm, Belle Ecorce Farm, Ryal’s Goat Dairy, Rabbitman Farm, Two Run Farms, Anna Marie Shrimp, Fletcher Farm, Morrow Farm, Forte Grove Artisan Bread, Fekete Farm, Plantation Pecan, Bocage Honey, M.J. Barrios Citrus, Magpie Café, Felixville Organics, “Double J” Fishing Crew, Tin Roof Brewing, B&B Stafftenders, Elevator Art Project, and many others.

The menu for this year's Dinner in the Field is here:

slowfood_13.pdf

Slow Food Baton Rouge presents:

Third Annual Dinner in the Field and Farm Tour

Sunday, March 24, 2013

Oakland Plantation 
6165 Highway 963
Gurley, LA 70730  

10 a.m.–3 p.m. Farm Tours
On your journey to Oakland Plantation, visit local farms and producers. 

3 p.m.-5 p.m. Social Hour
Hor D’oeuvres and refreshments await you as you mingle with Slow Food Baton Rouge members and supporters. Revel in the live music provided by Ben Bell and the Stardust boys.  Shop and support farmers and producers at the mini-market.  Also featuring live art from Elevator Project.

Five-Course Dinner at 5 p.m.
Enjoy a family style dinner prepared by local chefs.  Vegan options available. 

Tickets are $125. Click here to purchase. 

Proceeds benefit Slow Food Baton Rouge programming.

Email lyndsi.lambert@gmail.com to inquire about volunteering.   

Featured chefs and vendors this year: Eric Arceneaux, Nathan Gresham, Luca di Martino, Jason and Caryn Roland, Maureen Joyce, Ryan Andre, Elton Hyndman, Marcus Day, Chris Motto, and Jaime Hernandez.
 

Featured ingredients: lamb t-bone chimichurri, pork and rabbit and seafood charcuterie, roasted marinated and pickled vegetable crudite, duck wellington, pompano, cafe au lait semifreddo with chevre cream,  and local goat and cow cheese display with accoutrements and breads

See below for last year's menu.

 

Thank you to everyone that supported, sponsored, and participated in Slow Food Baton Rouge’s Second Annual Farm Tour and Dinner in the Field.  

Here is the menu from last year's dinner: