Potluck showcases local food

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The fourth-annual 100-mile potluck will be conducted from 5:30 to 7:30 p.m. on Sunday in the Berea Community School gymnasium.

July 19, 2010

By Tim Mandell Register News Writer The Richmond Register Mon Jul 19, 2010, 04:01 PM EDT

RICHMOND — Locally grown foods and hometown recipes are just a few of the highlights of this year’s 100-Mile Potluck and Auction.

The fourth-annual event will be conducted from 5:30 to 7:30 p.m. on Sunday in the Berea Community School gymnasium.

“The purpose of the potluck is to celebrate farmers and people who grow our food,” said Cheyenne Olson, of Sustainable Berea. “We also feature the chefs who cook with local food.”

Admission is free, but participants are asked to bring a dish — along with the recipe — that will serve between five to 10 people.

Sustainable Berea is paying for the locally produced chicken and beef, said Olson, who said they are expecting 350 people to attend the event.

Among the events will be celebrity chefs, a silent auction, raffle items, door prizes, surprise guest entertainers, a short film about an edible yard and registration for re-skilling classes.

The raffle will feature a 65-gallon designer rain barrel shaped like a Grecian olive urn that sells for $239 from Gardens.com, and a home energy audit that it worth about $400, said Olson.

Among the live auction items will be specialized classes, which include:

• Tater Knob Pottery: A one-hour class with potter Sarah Culbreth.

• Snug Hollow Bed and Breakfast: Dinner for two and an autographed copy of Barbara Napier’s “Hot Food and Warm Memories.”

• The Potting Shed: A two-hour landscaping consultation, custom blueprint or plant placement and a one-hour post-planting follow-up consultation with Michelle Philpot.

• Native Cedar Raised Bed: Handmade and constructed, three feet by five feet, by Eddie Shupe.

• Oliva BellaAbbondonza: Hand-crafted, single family olive oil, gift basket and olive oil tasting.

• Holly Hill Inn Fine Dining: Gift certificate for dinner for two, Ouita Michel.

• Boone Tavern: Dinner for four and executive chef Jeff Newman will visit the table to explain secrets of preparing the food.

• BleuGrass Chevre Farmstead Goat Cheese: A gift basket, wine and cheese tasting and a farm tour to meet the goats.

• Beer Home Brewing: Two sessions of home-brewed lessons for four people with Kent Gilbert.

Re-skilling classes also are having sign-ups.

They include:

Growing and Using Grapes; Cooking for a Crowd; Drying, Preserving and Using Herbs; Thread and Yarn Spinning; Yoga and Tea; Apple Butter Class; Bread Making; Thai Cooking; Growing and Harvesting Herbs, Fruits and Vegetables in Small Places; Tennis Lesson; Sausage Making; Low Tunnel Winter Growing; Vegetable Canning; Zen — The Art of Bicycle Riding; Trellis to Complement Raised Beds; Paper Making Workshop; Still Life with Fruits and Vegetables; Raising Chickens A to Z; Edible Fondant Flowers; Every Day Natural Health; Hypertufa Planters; and Yoga Therapy.

For more information visit www.sustainableberea.org.

Tim Mandell can be reached at tmandell@richmondregister.com or 623-1669 ext. 6696.

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