Atlantic Culinary Academy Students Prepare Final New Hampshire Growers' Dinner of the Year

IMMEDIATE RELEASE

Contact:

Gail McWilliam Jellie
NH Dept. of Agriculture, Markets & Food
PO Box 2042
Concord, NH 03302-2042
Tel. 271-3788

Under the direction Chefs Stephen Hunn and Jay Curcio, Culinary Students from the Atlantic Culinary Academy will prepare the final dinner for the year in the 2005 New Hampshire Growers' Dinner series. The event will be held on October 18 at L'Esprit Restaurant, 181 Silver St., Dover.

The students have created a seven-course meal for the evening featuring locally grown vegetables, lamb, trout, seafood, cheese, apples and maple syrup. Wines from Jewell Towne Vineyards, So. Hampton, will also be available to accompany each course.

New Hampshire Growers' Dinners were inspired by the experiences of Executive Chef Jim Gallivan, Education Director at the Atlantic Culinary Academy, who hosted California wine dinners while on the west coast and suggested this type of event as a model for the New Hampshire Farm to Restaurant effort. Growers' Dinners are promotional events coordinated by the New Hampshire Farm to Restaurant Connection, a program linking New Hampshire farms and food producers with New Hampshire restaurants. Growers' Dinners highlight local farm and food products and producers. Chefs create special dishes that feature the products of selected New Hampshire farmers. Menus are created to promote the event, and to use as on-going public relations for both the farms and participating restaurants. These programs also help to heighten awareness among the public for the quality, variety and availability of local products throughout New Hampshire. Both consumers and businesses are encouraged to purchase and enjoy New Hampshire's own whenever possible. The October 18th dinner brings to a close a very successful New Hampshire Grower's Dinner series that began in June.

The evening in Dover begins at 6:00 pm with a reception and hors d'oeuvres. Space is limited; reservations and proper dress are required. For dinner details and reservations, call 750-1504. For more information about the NH Farm to Restaurant Connection, contact Gail McWilliam Jellie at the NH Dept. of Agriculture, Markets & Food, tel. 271-3788, email: gmcwilliam@agr.state.nh.us or visit www.nhfarmtorestaurant.com.

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This document initially developed by Jack Potter, 603-528-1990, info@shakerwoodsfarm.com.
Shaker Woods Farm at Point Comfort, 9 June 2005

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