The Farmers Dinner in Bedford exhibits the delicious things to be done with the bounty of New Hampshire agriculture
Displayed is the main course, a Rickety Ranch roasted pepper crusted tenderloin served with sweet potato mashed, broccoli, with chedder crisp, during the The Farmers Dinner hosted at the Copper Door in Bedford Sunday evening. (MARK BOLTON/UNION LEADER)
The main course at Sunday’s Farmers Dinner at the Copper Door in Bedford: A Rickety Ranch roasted pepper-crusted tenderloin of beef served with sweet potato mashed, broccoli and a cheddar crisp. (MARK BOLTON/UNION LEADER)
Guest speaker Kagen Weeks of Nashua, a beekeeper, talks with guests during the Farmers Dinner Sunday evening. (MARK BOLTON/UNION LEADER)
Now, after planning his fifth Farmers Dinner event this year, Sarasin has hopes of expanding his initiative to all areas of the state.
The Farmers Dinner was initially established as an opportunity for local farmers to bring their produce, meats and eggs into dining establishments where chefs then create four-course meals while participants are educated about the farming experience, according to Sarasin, a former chef turned graphic designer.
"We just keep growing," he said, adding there was a waiting list with more than 100 people for his last event in September. Making the meals even more entertaining are the local farmers who have the opportunity to talk to the customers, educate them about what they do and stress the significance of their products, according to Sarasin.
"We stone mill every ounce of flour in our building. We have this connection to the farm in a very serious and sincere way," said St. Hilaire. "Everything we make here is handmade, and it is nice to connect with local restaurants that have those same ideals. I think the people of New Hampshire are coming back to that now, and are really seeking this out."
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