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They say that you can taste when a meal is cooked "with love." What if you could have a meal that was planted, grown, harvested, and then cooked with love?? You can have a meal that has done all of those things in our local community, and that is pretty much the same thing... Let us show you how!

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“I had an absolute blast attending the Farm to Fork 101 “Festivus Dinner” at the charming Grover’s Table in Fayetteville. We arrived at 6pm and started with specialty cocktails at the bar, which featured a locally produced whiskey, as well as an extensive spread of hors d’oeuvres, including flatbreads made with seasonal produce, local cheeses, and the most incredible breads from my favorite Syracuse bakery, The Stoop Kitchen. The five-course dinner started with house-made tortellini en brodo, and continued with mini caramelized onion and goat cheese tarts, an elevated take on chicken and waffles, and braised pork belly with the most incredible barbecued lentils. The meal ended on an indulgent note with rich and foamy eggnog made with local eggs and freshly baked cookies (the world-renown Momofuku Milk Bar ‘Compost Cookie’ recipe!) - a nod to everyone’s favorite childhood treat, milk and cookies. Beyond the creative food, we loved the communal seating arrangement; discussing the various courses with our tablemates added a unique touch to the whole experience.”

- Alexandra Shytsman, Cookbook Author and Creator of  The New Baguette

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Chobani Cooking Competition 2018

Chobani Cooking Competition 2018

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