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'Farm to Table Dinner' Returns to Fort Atkinson This Fall
Wisconsin Ag Connection - 07/10/2015

Wisconsin Farm to Table announces the second annual event and fundraiser on September 12 at the Hoard's Dairyman Farm north of Fort Atkinson. This elegant dining experience is designed to bring consumers and farmers together to explore the world of agriculture, focusing on animal care, environmental practices and the safe and pure food products we consume at our dinner tables throughout the year.

Wisconsin agriculture will be discovered through a unique on-farm culinary experience. Guests may explore the taste of Wisconsin's agricultural diversity from prestigious cheeses, wines, beef and beyond.

"Our family and staff are quite excited that our farm was chosen to help showcase the diversity and flavors of the food produced on Wisconsin's farms," commented Brian Knox for the Hoard's Dairyman Farm. "They've picked a beautiful time of the year to enjoy some of the area's many seasonal, and varied, food bounties and a great, innovative, local chef to prepare them. It should be a fun, educational, and relaxing time for everyone who attends."

The evening's creations will be prepared and presented by local chef and self-proclaimed 'farm kid,' Tyler Sailsbery. Chef Sailsbery is the head chef and owner of The Black Sheep in Whitewater, where he works with local farmers to craft unique dishes, packed with fresh ingredients and divine flavors.

The historic Hoard's Dairyman Farm, which was placed on the National Register of Historic Places by the U.S. Department of Interior in 1977, showcases a Guernsey and Jersey dairy cattle herd. This local dairy farm will be an exquisite location for the evening's farm tour, cocktail hour and dining experience.

To secure your ticket and for more information, visit or call 262-203-4016. The event is open to the public and specifically influential people 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.

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