The West Nipissing Chamber of Commerce Feast on the Farm was a smashing success on Sunday, August 13th according to a Chamber news release.
With 500 attendees it was a sold out event.
“The event is important to the entire region as it profiles the agricultural sector of the northeast, but it also serves to raise the profile of West Nipissing” said Chamber President Patrick Keough.
The Feast on the Farm event consisted of eight locally sourced food booths, three tasting stations (Thornloe Cheese, Veuve River Hops and Creekbend Farm), a Stack Brewery sampling station, wagon rides, as well as local entertainment and a licensed Feast on the Farm parameter this year.
The event was organized by the West Nipissing Chamber of Commerce in conjunction with local food producers and chefs to increase awareness for the meats, produce and value added food products that are available locally.
Several chefs participated in this event, all with a passion for working with local food.
The event highlighted Chef Linda Morrin of Pasta Hostess, Chefs René and Laura Dubois of the White Owl Bistro, Chef Denis Valiquette from Farina, Chef Patricia Spencer from Savoir-Faire Catering, Chef Michelle Langlois-Lebel from For the Love of Food, Anne Labonté from Jillie Bean, Chef Mélanie Levac and Chef Renée Savage from 2 Spoons Bistro
Food for this event was sourced from: Leisure Farms, Veuve River Hop, Creekbend Farm, Dehann Farms, Spring Hill Farms, Field Good Farms, Trison Farms, First Nipissing Nation Fisheries, Dalew Farms, and Somewood Farms.
“We wanted to showcase the local food that is available in our region and assist in creating awareness for what customers can be sourcing locally” said Keough.
By highlighting local farmers and chefs, attendees learned how to incorporate local food into their daily lives by purchasing from farm gate operations, CSA programs, participating in agri-tourism and choosing restaurants that include locally sourced food on their menus.
“The response from the public to this event has been overwhelming. It has been so encouraging to the Chamber, and the organizing committee to have so many people share our interest and commitment to the Local Food movement. We can’t wait for next year!” said Keough.
