The Whelk was hopping tonight.
Bill Taibe’s popular, sustainably fresh Saugatuck restaurant hosted the 3rd of 4 Westport Farmers’ Market “Fork It Over” fundraisers.
In addition to the Whelk’s great food — the Mexican theme included guacamole with grasshoppers (!); ceviche with local shrimp, lobsters and razor clams; tacos including chorizo and burnt scallions, blood sausage and squash, and smoked brisket and adobo — there was sangria and watermelon tequila punch from Saugatuck Grain & Grape, the Whelk’s around-the-corner neighbor. All the fruit and vegetables came from Easton’s Sport Hill Farm.
Taibe, and chefs Geoff Lazlo and Avi Benson of The Whelk and Le Farm, mingled with the 60 guests, and spoke about their dishes.
They — and all the food purveyors — were happy to help the Farmers’ Market. They believe in its mission: helping “real farmers connect with real consumers over real food.”
The Farmers’ Market does that in many ways, beyond its May-to-November Thursday Imperial Avenue markets. There’s a Saturday winter market, at Gilbertie’s Herb Gardens.
Plus, the food that Staples High School’s culinary classes use, when they prepare meals for the Gillespie Center.
And the usual expenses for any non-profit: insurance, attorneys, accountants…
Lori Cochran-Dougall, Farmers’ Market director.
The winter market costs organizers $15,000 a year. Director Lori Cochran-Dougall says the Farmers’ Market has raised vendors’ fees only $50 over the past 8 years.
That’s why the Market is running these “Fork It Over” fundraisers. And doing it in their typical fun, friendly fashion.
If you missed the 1st 3, no problem. Tickets go on sale tomorrow (Monday, October 7) for the final event (Sunday, October 20).
To get info, you must be on the Farmers’ Market email list (click here).
But even with tickets, you won’t find out where the event is — or the theme — until the morning of the dinner.
Kind of like going to the Farmers’ Market itself, and happily discovering whatever is on sale that day.
