The Delaware Nature Society’s eagerly anticipated fall event, the annual Farm to Fork dinner at Coverdale Farm Preserve, was sold out again this year. The al fresco affair was the largest ever, with nearly 200 guests who joined together on the farm for the fundraising dinner. This was the third year in a row that the event sold out.
Guests arrived at twilight on September 16th to enjoy a pre-dinner happy hour overlooking the pasture with Dogfish Head craft beers and hors d’oeuvres. After an hour of mingling and visiting with the Coverdale sheep, they conjoined for a family-style, three-course seated dinner next to the Community Supported Agriculture field.
The menu featured delectables grown right on the farm and creatively prepared by Stefan Kandabarow, executive chef of The Whip Tavern. Guests also enjoyed an assortment of craft brewed Dogfish Head beer, gourmet cupcakes by Dia Doce for dessert, and coffee by The Perfect Cup Café.
This year’s theme for Farm to Fork, Flyway in the Byway, honors our land management and conservation practices which help contribute to biodiversity and habitats that support wildlife in the Red Clay Valley.