There’s something to be said for organic food grown close to home.
And it will be said, at the Hyatt Morristown on Sept. 22, 2013. Sustainable Morristown’s third annual Locally Grown Sunday Supper will feature samples prepared by chefs from 17 local establishments, using ingredients from six area farms.
Throw in music by the Byrdgrass band and a silent auction of food baskets; bicycles; yoga- , glass sculpting- and dinner parties; a day of falconry and a day driving a Tesla Model S — we’re just scratching the surface here–and you have all the fixings for a special night.
“It’s about getting to know where your food actually comes from, and that inherently builds community,” said Erin Guthrie, a spokesperson for the nonprofit Sustainable Morristown.
“Food is the foundation of how we sustain ourselves. Getting to know that network will sustain our community.”
If you hurry, you can buy tickets at discounted rates of $85 for an individual and $150 per couple. Prices at the door are $100/$175. Proceeds benefit Sustainable Morristown. The event runs from 4 pm to 7 pm.
Roasted Griggstown Pheasant with Fresh Peach Mostarda?
Locally Grown Supper Sunday
Sept. 22, 2013
Hyatt Morristown, 4 -7 pm
Tickets: $85 individual/$150 couple in advance; $100/$175 at door
And there still is time to nominate candidates for the annual Triple Bottom Line awards, which honor Morristown people who epitomize the principles of “People, Planet, Prosperity.”
“We want to promote the health-, environmental and economic benefits of sustainable dining,” said Paul Miller, a founder of Sustainable Morristown and coordinator of the town’s Office of Sustainability.
To prove that healthy eating doesn’t have to be expensive, the Community Soup Kitchen will show off its vegetarian minestrone soup.
Further in keeping with the dinner’s theme, the utensils will be compostable. At last weekend’s Gran Fondo New Jersey cycling event, Sustainable Morristown orchestrated the composting and recycling of more than a ton of food wastes. Put another way, some 85 percent of wastes generated that day did not end in a landfill, Paul said.
The next challenge is generating more organic food for restaurants.
“There is more demand than capacity,” Paul said. “We need more farms.”