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Inaugural Farm to Table Dinner a success

By Staff | Aug 31, 2018

Diners enjoy what is served at the first Farm to Table Dinner at the Prairie Village Museum. The event was held last week in the Sandven Building due to inclement weather

Rain and thunder did little to dampen the atmosphere at the Prairie Village Museum’s Farm to Table Dinner, held last Saturday evening.

Prairie Village Museum Executive Director Stephanie Steinke told the Tribune the $65 a plate fundraiser “went really well,” and another Farm to Table benefit is planned for August 24 of next year.

“It was our first one, and it was an unknown, but we leaped in with both feet,” Steinke said of the event, which was catered by Julia and Mirek Petrovic of Farmtastic Heritage Foods Hub of Anamoose. “Even though it rained and was thundering, we moved inside of the Sandven Building, so, we had an inside dinner.”

The decision to change the location enhanced the evening’s atmosphere.

“I think it was better having it in Sandven,” Steinke reflected. “We had lights, and a long table, and got to eat amongst the tractors, and we kind of had mood lighting. It was really nice.”

” It was full linens fancy casual,” Steinke added. “The menu was excellent Mediterranean. We had beef kabobs, and a variety of salads. Everything was made with local vegetables. Julia provided us with a menu that actually listed where our ingredients came from. So, you knew, as you were eating your courses, like the beets came from here; the carrots came from here. You knew which farms in North Dakota you were supporting.”

Steinke said the fundraiser meal dovetailed perfectly with the Prairie Village Museum’s message.

“I think that fits really well with our mission here to highlight North Central North Dakota, and our history and our farming. So, I think it’s a really neat event. Plus, it’s a fundraiser, so what better way to support the museum.”

Although this year’s event had limited seating “We capped it at 40 guests, and we had full attendance,” Steinke said. “Next year, we’ll remove the cap. We were trying this out (this year) to see how it goes. But, I think this year, we learned how to do it, and next year, it will be much bigger if the demand is there. We’ll be ready to serve as many as want to come.”

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