The dinner is part of Sodexo’s efforts to showcase the university’s sustainability and awareness initiatives, including buying food from local farms and dietary education.
“Food grown by nearby farmers tastes great, and Sodexo’s purchases help improve the economy of rural communities, preserve our beautiful countryside and provide nutritious food for the UofL community,” said Charlie Clabaugh, Sodexo’s marketing and sustainability coordinator.
The Farm to Table event will feature farm fresh veggies and no-hormone, grass-fed beef. Participating Kentucky farms include Boones Creek Creamery, Lexington; Kenny’s Farmhouse Cheese, Barren County; Broadbent’s, Kuttawa; Marksbury Farm Market, Lancaster. Huber’s Orchard, Borden, Ind., and other farms represented by Louisville-based distributor Creation Gardens will provide food for the event.
Seating for the dinner is limited. Reservations can be made online or in person at Ville Grill, 300 W. Brandeis Ave. The cost is $25 (cash or credit), or two meal plan swipes.
To highlight in season and local food, Chef Melissa Ingram specially crafted the event’s menu using traditional and longstanding cooking techniques such as roasting meat in hay or poaching fruit in bourbon.
The dinner’s menu includes: Appetizers: Charcuterie plate of smoked meats, cheeses, dried fruits, nuts and fresh baked breads; Main Course: Crown rack of beef ribs in sweet alfalfa hay with winter squash, brussels sprouts, fingerling potatoes and applewood bacon wilted kale; Vegetarian Option (must indicate on reservation): Cavatappi with browned brussels sprouts, mushrooms and buttery breadcrumbs; Dessert: Bourbon poached pears with chocolate ganache coated in caramelized sugar.
