Outreach The Event of the Season: A Sustainable Feast

June 19th was a memorable evening where community and friends, both old and new, gathered before a setting sun and stayed to dine under moonlight en plein air. On a hilltop overlooking the rolling fields of Chester County that produced much of the evening’s bounty, guests of all ages were treated to a sumptuous meal prepared by renowned chef Bryan Sikora of Talula’s Table in Kennett Square, Pennsylvania.

The event, which was designed to highlight the watershed education programs of the Stroud Water Research Center, celebrated local, sustainable agriculture and highlighted the farmers’ dependence on clean, fresh water and a healthy watershed to produce our food. It provided a wonderful opportunity to recognize the hard work of our local producers, to acknowledge their efforts towards sustainability, and to underscore the necessity of protecting the water supply that both nourishes our foodshed and is essential to all life.

More than 120 people wandered in casual procession up a freshly mowed path to a long, elegantly draped table adorned with local wildflowers and mushrooms, which set the tone for an unforgettable repast. The first sunshine in days was reason enough to celebrate with a glass held high. And toast the evening we did, first with a cool glass of Victory Whirlwind Whitbier, courtesy of Downingtown-based Victory Brewing Company, followed by Victory Hop Devil and a wonderful dessert beer, Victory Baltic Thunder. For the wine lovers, Anthony Vietri’s family-owned vineyard, Va La of Avondale, PA, generously provided a selection of wines to complement the four-course meal. Va La winery’s Prima Donna, Silk, and Mahogany wines filled stemware into the evening, until the last of the guests followed the soft glow of luminarias to their cars.  

Early into the evening, Bill Covaleski, President and Brewmaster of Victory Brewing Company, raised his own glass. “We rely on the East Branch of the Brandywine for high quality water for our beer making,” he said. “The mineral composition and makeup of water significantly impacts the beer it goes into…so, I raise a glass to great local water, and the efforts of the Stroud Water Research Center and all those who endeavor to understand and protect our vital watersheds.”

"I have seen food bring out the best in people; never have I seen it bring out so much magic though,” said Aimee Olexy of Talula’s Table. “The Sustainable Feast was an evening of eating, drinking, opinions, agriculture, friends, and moonlight. The event matched the cause perfectly. It was an experience I think we are all still digesting."

AN ELEGANT REPAST
Passed hors d’oeuvres, including Eastern Shore crab canapés, Birch Run beef croquettes and Inverbrook Farm chicken liver toasts with rhubarb, were just enough to tease the palette while guests mingled and took in the spectacular view. Freshly made breads and a summer vegetable salad graced the table, followed by a creamy polenta with chicken, fresh peas and wild green garlic sauce. Dr. Elkins beef appeared with root vegetables and organic Kennett mushrooms in a whimsical potpie topped with a pastry crust cow. And dessert lovers will long remember the strawberry crepes with local sheep’s milk yogurt and peppermint, like summer on a plate.

OUR GENEROUS SPONSORS
This spectacular evening, the proceeds of which benefited the Stroud Water Research Center, was made possible by the following sponsors: Applestone Farm, Inc., Ardenheim Clay Works, Birch Run Beef, Buck Run Farm, Dawson’s Seafood, Glen Willow Orchards, Highland Farm, Hugh Lofting Timber Framing, Inc., Inverbrook Farm, Andrea Monzo Photography, Meadowset Farm & Apiary, Natural by Nature, P in the Pod, Inc., Phillips Mushroom Farms, Rushton Farm Willistown Conservation Trust, Scarlett Thicket Farm, Bob and Trish Scott, SIW Vegetables, Morris and Boo Stroud, Talula’s Table, Va La Winery and Victory Brewing Company.

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