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Randy Felker 560Executive Chef Randy Felker of Port Elgin’s Ristorante Rosina August 16 as he was busy preparing a mouth watering feast for the weekend's Farm to Table dinner in Coulter Parkette. Felker recently had the knife and pitch fork from the Farm to Table logo tattooed on his forearm by Julien Martin of Steel N' Ink in Port Elgin. Martin is Felker’s Sous Chef for the August 19 event.

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For anyone thinking they may have missed out on a chance to attend the second annual Farm to Table dinner at Coulter Parkette August 19, five tickets have recently become available. The tickets are $100 each and are available at Cathy’s Flowers N’ Treasures in Port Elgin.

The event is hosted by the Port Elgin BIA and the dinner is created by Executive Chef Randy Felker of Port Elgin’s Ristorante Rosina. Proceeds will go towards infrastructure projects for the Port Elgin Farmers' Market, held weekly from the beginning of June to the beginning of September in Coulter Parkette.

“It's happening this weekend. We're all set to go,” said Port Elgin BIA's Laura McInnes August 16. “Randy started cooking last night so he'll be cooking all week long for it.”

McInnes said that a new addition to this year's event from Chef Felker was a charcuterie board. “He's actually got fresh honey comb on the charcuterie board, so during cocktail hour we'll have that for people to snack on.”

Although the summer weather this year has been a little unpredictable, McInnes said they are hoping for sunshine. “We do have a rain plan, which is the municipal parking lot behind the library, so we'll be putting up a tent in that parking lot if it rains but it looks like sun so we're really excited about it.”

“The meat this year is donated from Top Market Meats and Sweet Things by Dejong Acres. The produce is donated from Hi-Berry [Farm] and Stewart's Fresh Farm Produce,” explained McInnes. “Then we're going to have Maclean's, Hoity Toity and Outlaw Brew there,” she said, adding that Rabbit Dash will be serving coffee and that there will be live music from Charlie Bell.

The Menu for the evening, which includes vegetarian options, is:

Cocktail Hour: Charcuterie board & honey comb

Bouche: New potato, sweet corn & rosemary skewer

First Course: Green bean dijonaise & heirloom tomato salad

Second Course: Smoked chicken & whiskey cheddar pirogi w/charred corn puree or a vegetarian option of whiskey cheddar & chive pirogi.

Palate Cleanser: Strawberry-current & thyme sorbet

Entree: Slow roasted rabbit leg & seared loin duo w/ carrot puree, fried parsnip, rabbit demi glaze a or a vegetarian option of sauteed mushroom & summer pea medley w/seared polenta, parsnip puree

Dessert: Lavender cream cheese mousse & salted cantaloupe jam