MAY 12, 2016 // 3
Tickets on sale for Farm to Fork Dinner
Astoria Co-op,
CMH put on tasty
educational event
ASTORIA — The freshest
local food of the season
will highlight an upcoming
Spring Farm to Fork Dinner.
Astoria Co-op Grocery, Co-
lumbia Memorial Hospital’s
nutrition department and
chef Marco Davis are join-
ing forces again in an effort
to inspire people to eat fresh
and healthy foods.
The dinner will take place
6 p.m. June 2 at the Colum-
bia Center Coho Room, lo-
cated at 2021 Marine Drive.
Tickets are on sale now.
The menu will include
four courses with vegetables
coast
and fi sh. Davis creates the
menu just before the dinner
in order to capture the fresh-
est, most local food around.
“I like having rela-
tionships with people I’m
getting food from,” Davis
said. “I know they’re putting
the same love into farming
as I do cooking. It tastes so
much better, and it makes
me happy.”
In addition to a meal,
there are elements of enter-
tainment and education in-
volved in the event. Many of
the local farmers will attend
the dinner and take turns
speaking about how they
grew the food. The setting is
in a gourmet demonstration
kitchen so attendees will
be able to watch and learn
INSIDE THIS ISSUE
weekend
as their dinner is prepared
before their eyes.
“Educating people about
health and nutrition is
important to the co-op, and
a really fun way to learn is
while eating amazing food
and drinking wine with
friends,” Astoria Co-op
Grocery Marketing Director
Zetty Nemlowill said.
CMH got involved in the
Farm to Fork event because
food is the foundation of
health in a community.
“As a Planetree-desig-
nated hospital, we recognize
nutrition and the nurturing
aspect of food as a com-
ponent of the care that we
provide both to our patients
and to our caregivers,” said
Van Lovett, the nutrition
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services manager at CMH.
“The Farm to Fork dinners
provide education about
healthy cooking and eating
but also about where to fi nd
fresh, healthy food in our
community.”
The event is volun-
teer-run, and any proceeds
beyond the cost of ingredi-
ents go to North Coast Food
Web’s Project Fruit Box,
which provides organic fruit
to local schools.
Tickets are $40 and
include a four-course dinner
and wine. Space is limited;
organizers encourage those
interested to purchase tickets
early. Tickets are available
online via Eventbrite, at
http://tinyurl.com/spring
farmtofork
SUBMITTED PHOTO
For the Farm to Fork Dinner, chef Marco Davis, left, will cook
food from local farms like 46 North, owned by Teresa Retzlaff .