The Port Elgin BIA’s premier Farm to Table event in support of the Port Elgin Farmers’ Market fed approximately 140 people August 12. The sweet corn soup with corn provided by local Hi Berry farm was mouth watering.

Megan Dunn, Saugeen Shores Hub

Under rows of twinkling lights strung overhead, the surroundings of Port Elgin’s Coulter Parkette became a thing of beauty during the Port Elgin BIA’s inaugural Farm to Table event, a fundraiser for the Port Elgin Farmers’ Market.

Approximately 140 people came together August 12 for the unique dining experience and to feast on a meal prepared by local, Executive Chef, Randy Felker; all brought together by a committee whose members largely donated their time.

“This is an event that has taken the entire community to put together,” said BIA (Business Improvement Area) President Jeff Carver in his opening address.

Mayor Mike Smith made a bold statement following Carver when he said, “You’re in the best place in Ontario right now, when you're in Saugeen Shores.” Smith added that the Saugeen Shores community is strong because, at the heart of it are great volunteers as well as people who work hard to make it better.

Volunteers spent the day setting up the Parkette for the event which spilled onto Green Street, the space where every Wednesday throughout the summer Bruce County’s second largest Farmers’ Market takes place.

By 4 p.m. Chef Randy Felker and his team were bustling around their outdoor kitchen creating the four course meal, while volunteers were placing flowers and stringing lights with the help of a lift donated by CRS.

Hoity Toity Cellars, Outlaw Brew Co. and Maclean's Ales were all on location serving drinks while Rabbit Dash had coffee and tea covered. 

Deputy Mayor Luke Charbonneau, owner of the family run Hi Berry Farm, which provided sweet corn for the featured soup, offered a local agricultural perspective on the Farm to Table experience and thanked the community for supporting Hi Berry for 30 years.

“We’re extremely lucky where we can live in a place where we have access to local and healthy food; lucky to live in a community where our farm business has been so supported,” said Charbonneau before the meal.

Donating her time to serve for the evening was Alexandra Cleaver of Southampton. The former Alverstoke Farm employee has spent a lot of time representing the farm at the Port Elgin Farmers’ Market and was happy that she could help at Farm to Table. Alverstoke Farm donated pork which was featured in the night’s main entree and had staff on hand to answer questions about the farm that sits outside of Paisley.

Cleaver said farmers’ markets are important because they’re an opportunity for farmers to connect with their customers and show what they can do. She added that large distribution companies have an opportunity to offer cheaper products but because of how those products might be sourced, there could be an environmental cost or labour concerns.

“When you choose to support a local farmer you’re more guaranteed to have the workers be given a fair wage and the environmental practises are going to be at least at Canadian standards,” said Cleaver.

At Alverstoke Farm, they mill their own feed and there are no GMOs (genetically modified organisms) involved and they are conscious of what their animals need in terms of nutrients. “We feed them every day by hand so we get to see the animals, interact with them, and spend one-on-one time with them. And they all have different personalities, so that’s fun,” Cleaver reminisced.

Carver said this event wouldn't be possible without the tireless efforts of BIA Coordinator, Laura McInnes and Executive Chef, Randy Felker, adding that, “it’s partnerships that really make this [Farm to Table] special; it’s everyone working together to make it happen and that attitude is what’s really special about this night.”

Dinner guests applauded Executive Chef, Randy Felker during the inaugural Farm to Table event, August 12, at Coulter Parkette, downtown Port Elgin.

Taking a break from the hard work preparing for the upcoming feast was Executive Chef, Randy Felker and his cooking staff. From left, Shaun McQuitty, Tavis Latimer, Julie Allen, Chef Felker and Brittany Swain.

In between courses a few drops of rain fell but some diners were prepared. From left: Jamie Taylor, Sean Stewart, Sharlene Kopec and Brandon Maddick.

Andy’s Jazz Four kept the music flowing throughout the night at Port Elgin BIA’s premier Farm to Table event.

Farm to Table was a great way to spend time with friends, as was the case with Laura Wolfkamp (left), Amanda Van Wieringer, Amy and Rachel Shute and Jill Schildroth; who also took photos of the event.

Chef Felker plating the evening’s entree that featured lamb, pork, and chicken.