More than 100 local foodies gathered Sunday evening, Sept. 30 on the east side of the Historic Courthouse for a farm-to-table fundraising dinner featuring items sourced from local farms that were transformed into a culinary adventure by five local chefs.
"Downtown on the Farm exceeded my expectations in many ways! I love bringing people together through fabulous food and drinks...and thankfully the weather brought us a gorgeous night," said Kara Kemp, event organizer and ringmaster.
The evening started with three signature cocktails -- Farmer's Tan by The Alley on Main, Nearest to Home by Five Senses, and Tennessee Buck by Uncle Nearest -- featuring by Uncle Nearest 1856 Premium Whiskey that was served at L&L contractors. Sunday supper was served at 5:30 p.m. under the stars on the Courthouse lawn.
Money raised at the event will be used to fund LOM’s annual scholarships for students from Rutherford County in the Entrepreneurship Program within the Jones College of Business or School of Agriculture at MTSU.
The Mediterranean-themed meal was prepared by some of Murfreesboro's finest culinary minds: head chef Mitchell Murphree from Five Senses, Samantha Blake from Entre-Nous Meal Preparation Service, Shawn & Christy Hackinson from The Alley on Main, Hamad Abdelrahman from Al Rayan Restaurant & Market, and Chantell Kennedy-Shehan from Simply Pure Sweets.
The protein and produce were provided by local growers 4K Farm, Bean’s Creek Winery, Dogwood Creek Farm, Evans Produce, George Martin Honey, The Hamery, Hatcher Family Dairy, Haun Farm, HPA Farm, LHM Farm, Morning Glory Orchard, Noble Springs Dairy, and Southland Farms.
Every ticket holder also received a commemorative, handmade cup made by Kaitlin Savage Ceramics, Turtleware Pottery, Fragrant Mushroom Gallery or In the Stix Studio.