Prescott Farmers Market annual Farm to Table Dinner raises funds to open the doors to NoCo Community Kitchen.
On Sunday, September 11, Prescott Farmers Market (PFM) hosted its sixth annual Farm to Table Dinner to celebrate its 25th anniversary and raise funds to open NoCo Community Kitchen this fall. Since 2017, PFM has held this annual event to raise both funds and awareness about local food.
This vibrant annual event raises critical funds to fulfill the mission of Prescott Farmers Market, a 501(c)(3) organization. Individuals donated close to $20,000 to NoCo Community Kitchen, getting PFM closer to opening the doors to this much-needed facility.
NoCo Community Kitchen will be a reliable and affordable space for food entrepreneurs. To complement the kitchen, PFM has developed a small food business incubator program that will equip entrepreneurs with the basics to run a successful business. Potential kitchen users include local food producers, small food businesses, educational institutions, non-profit organizations, food business start-ups and community groups.
The cocktail party-style event was held at the Event Center at Sam Hill Warehouse and was sponsored by NFM Lending: The Riggs Team and the Harold James Family Trust. The menu featured fresh local produce and meats from Yavapai County prepared by seven of Prescott’s premier chefs. The following chefs created delicious small plates for guests to enjoy at their leisure: Chef Tony Burris, The Barley Hound; Chef Matt Hart, The County Seat; Chef Ariel Nadelberg, Superb Food Company; Chef Aimee Novak, University of Arizona Cooperative Extension; Chef Alex Rivera, Triple Creek Kitchen & Spirits; Chef Alma Zamora, Bakes and Makes; and Chef Zach Teschner.
The menu depends on local farmers and ranchers as nearly 100% of ingredients are grown/raised in Arizona. Fifteen PFM vendors contributed to the event including Aguiar Farms, Bloomin’ Food, Blooming Reed Farm, Claudine’s Kitchen, Growing Vertical, Hernandez Farm, Love’s Gathering, Maxwell Gardens, Mina’s Farm, Mortimer Farms, Schaffer Farms, Skull Valley Lavender, Sun Valley Harvest, Supernatural Sprouts and Whipstone Farm.
Ingredients that weren’t available from PFM vendors were sourced from locally-focused businesses in Arizona including Blue Goose Farms, Breadworks, Cinnamon Roost Farm, Chateau Tumbleweed, Grand Canyon Brewery & Distillery, Hayden Flour Mills, San Xavier Co-op Farm, Southwest Mushrooms and Wren House Brewing Co.
PFM staff and volunteers worked hard to make the Farm to Table Dinner a nearly zero-waste event. Palm leaf plates, birch forks, cocktail napkins and all food scraps were composted thanks to the Prescott Community Compost Project. This event would not have been possible without sponsorship of local businesses, time from volunteers and the creativity of chefs.
As a vital part of the economy, the mission of Prescott Farmers Market is to support and expand local agriculture, cultivate a healthy community and increase access to affordable local food.