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Farm to Fork continues

Five-course meal will be served at socially distanced round tables

-Submitted photo
Farm to Fork will continue in a slightly modified manner this year to make it safer. This year, diners will need to purchase round tables. Diners will only be seated with the group they purchase a table with.

Farm to Fork will continue its annual celebration in a slightly modified manner on Sept. 12 to make it safer with COVID-19, allowing diners to sample exquisite selections from a variety of local producers in a five-course, farm-fresh meal.

This year, instead of the traditional long table running the length of Central Avenue, diners will enjoy a more intimate affair with up to seven others in their party by purchasing a table. Each table will be distanced six to 10 feet apart, with masks recommended during social hour. All servers will be masked for the event.

The meal will be held starting at 4:30 p.m. in the 800 block of Central Avenue.

“The distinctive event captures the talents of many Fort Dodge groups, bringing them together for this exclusive opportunity,” said Kris Patrick, executive director of Main Street Fort Dodge.

And as many have grown accustomed to cancelations, Patrick said they wanted to find a way to safely put on the event to keep the social outlet open.

“We’re offering an activity you can’t find everywhere in this social desert we’ve got going on right now,” Patrick said. “We’re doing everything we can to keep people safe, but we (see a) need to be interactive, even if it’s across the way instead of down a long table.”

Capacity this year is reduced due to the new format. Last year’s event had 160 people. This year’s event, originally planned to go up to 200, will be reduced to a maximum capacity of 120.

Patrick said that the annual event familiarizes diners during Main Street Iowa’s Restaurant Week with the local cuisine available to them while supporting talent in the local hospitality economy that has been hit particularly hard by the coronavirus.

Appetizer will be supplied by The Fox and the Fork Catering, the catering arm of Sneaker’s Eatery & Pub. A harvest apple salad with apples from Community Orchard will prime the palate before the main entree: a beef tenderloin by Sawyer’s Meats and fall roasted vegetables. For dessert, make room for The Dariette’s turtle ice cream pie complemented by a special roast blend coffee from Central Perk and Dessert.

Local wine from Soldier Creek Winery and beer from Shiny Top and River Hops are all complimentary.

Patrick said the menu features items for one night a year not normally seen on the menus at featured restaurants like Old Boston’s and Sneaker’s.

This year’s featured entertainment will be jazz by the Gabriel Alves trio.

Farm to Fork will be held starting at 4:30 p.m. on Sept. 12 in the 800 block of Central Avenue in downtown Fort Dodge.

• Tables are $400 for six people. Up to two more diners can be added to the table for an additional $60 per person.

• The deadline to purchase tables is Sept. 8. Tickets are available online through mainstreetfd.org, through Main Street’s Facebook page, or at the Growth Alliance building, 24 N. 9th St.

• Reception starts at 4:30 p.m. Dinner will be served at 5:30.

• Those who cannot gather a group of six can contact Main Street Fort Dodge at 515-573-3172 for help finding table mates.

• Cocktail attire is encouraged.

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