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Wisconsin Farm to Table is excited to present the fourth annual Farm to Table Dinner at Voegeli Farms, Inc. on Saturday, August 19th, starting at 5:00 p.m.

Located at N7190 State Road 69, Monticello, the Voegeli Farm is the perfect setting for this elegant dining experience, designed to bring consumers and farmers together to explore the world of agriculture. Farm tours will kick off the evening's festivities at 5:00 p.m. Live music entertainment by The Jimmys will begin at 5:15 p.m., followed by a cocktail hour at 6:00 p.m. A catered dinner program begins at 7:00 p.m.

This inspiring, annual occasion centers around animal care, sustainable practices, and the safe and pure food products consumed at dinner tables throughout the year. Enticing creations designed by local chef Tyler Sailsbery of The Black Sheep restaurant, Fin and Hooves, and Casual Joes, along with Chef Mike Nevil of the New Glarus Hotel, Chalet Landhaus, and Ticino Pizzeria, will cultivate the conversation. All of the evening's pieces lend to a common goal of bringing together a community of consumers through food grown and raised by local farmers, found at local grocery stores, and thoughtfully prepared by local culinary experts. 

Local Food Contributors

Those contributing to the meal are experts in their fields, working to bring exceptional flavors and ingredients to the table. The following farms and businesses are contributing ingredients for the Wisconsin Farm to Table meal and presenting their stories during the dinner program:

Green Fire Farm, Monticello: Jim and Jacob Marty are contributing pork.

Glacial Lake Cranberries, Wisconsin Rapids: Mary Brazeau Brown is contributing cranberries.

Parrfection Produce, Albany: Victoria and David Parr are contributing local vegetables.

In addition to the above farms, Wisconsin Farm to Table is also fortunate to have contributions from the following Wisconsin farmers and suppliers: Cheeses from Chalet Cheese Cooperative, Chula Vista Cheese Company, Crave Brothers Farmstead Cheese, Edelweiss Creamery, Emmi Roth USA, and Klondike Cheese Company, yogurt from Yodelay Yogurt, wine from Botham Vineyards and Winery, Fisher King Winery, Hawk's Mill Winery, and Toot and Kate's Wine Bar, whiskey from J. Henry and Sons, and beer from New Glarus Brewing Company.

A Great Cause

Voegeli Farms, Inc. has named the Monticello Lions Club as the recipients of a portion of the evening's Wisconsin Farm to Table proceeds.

To secure dinner tickets and for more information, visit http://www.wifarmtotable. com, call event contact, Kari Kuehl, at (262) 203-4016, or email wifarmtotable @gmail.com. The event is open to the public in the surrounding region that are interested in learning more about agriculture and where their food originates. The event is limited to the first 100 guests. Those interested are encouraged to purchase tickets early. Farm to Table is a non-profit event organization established in 2013 to offer an on-farm experience, with a farm tour, elegant dinner, and dialogue between those interested in agriculture and where their food originates. Money raised from the annual event is donated to a local non-for-profit of the host farm's choice.