The event was held Sept. 30.
The Young Professional Group of Flagler County recently hosted a Farm-to-Table Dinner at WP Rawl & Jankowski Farms in Bunnell.
Held Sept. 30, the inaugural event was presented by the Florida Farm Bureau of Flagler County and was a fundraiser for Youth Leadership Flagler, the local Future Farmers of America programs and 4-H Youth Development.
Local chefs prepared a five-course meal with ingredients generously donated by the Flagler County Cattleman's Association, the Flagler Sport Fishing Club and local farms. Listed below are the chefs.
Gary Maresca. has been working in the restaurant business for over 30 years. He is currently the head chef at Island Grille in Flagler Beach. His favorite food style is South Western and Asian fusion. He prepared a smoked local flounder dip on a crostini, local shrimp ceviche on plaintain, and butternut Squash and gorgonzola risotta cake for appetizers.
Ben Kirk has been working in restaurants throughout the Southeast for over 20 years. He is currently the chef and owner of Vessel Sandwich Co. in Flagler Beach. He prepared a kale salad tossed in preserved lemon dressing with croutons, parmesean and golden raisins and classic corn chowder with roasted poblano chiles and crumbled chorizo.
Florida-raised, Tyler Guerriero, is a graduate of the Culinary Institute of America in New York. He has a gastronomical imagination that rivals some of the best chefs, and it's certainly obvious from his work. He never just serves food: he serves experiences. He is currently a chef in Austin, TX.
He prepared prime rib served with serrano chimichurri and red wine jus sauces, roasted eeets and fingerling potatoes.
Holly Peterson has seven years of professional chef experience and a graduate of Flagler Palm Coast High School and Daytona State Culinary School. She is the current Pastry Chef at the Hammock Dunes Club and thrives on creating unique and beautiful desserts. She prepared flourless chocolate truffle cake with fresh berries and orange chantilly cream.
Chelsea Barney, vice president of 4C’S Trucking and Excavation, chair of the Farm to Table committee and member of the YPG board of directors, said the event was created as a way to recognize a component of our county that often goes unrecognized.
Whether we want to admit it or not, we are consumed with convenience," she said during her speech at the event. "We pay $5 for an instant cup of coffee, we feed our families out of paper bags and drive thru windows and we are never without a phone in our hands documenting every moment behind a lens. While we are overwhelmed with our daily life, our families, our Facebooks, our social events and our careers. The farmer is quiet, he is patient and he is consistent."
"He is rarely recognized, yet constantly needed," she continued. "He is rarely praised and often criticized. He celebrates his victories around his kitchen table and he wears his defeat heavy on his shoulders. Farming tends to be anything but convenient. It is long hours, it is hot days and it is hard work. It is unpredictable, it bears a big risk and grants a smaller reward. So tonight I ask that you will join me in thanking our farmers. They deserve our appreciation and our recognition. After all, we couldn’t eat without them."