From the peppery cheese queso and homemade tortilla chips to the comfort of peachy-plum ribbon ice cream, College of Western Idaho's (CWI) annual Farm to Fork dinner was a culinary adventure! Eighty people from across the College and around the Treasure Valley enjoyed a delicious five-course meal at the Nampa Campus Academic Building (NCAB) Friday, Oct. 4, to support CWI's Campus Garden.
The 2024 Farm to Fork dinner raised more than $6,000 for the garden, which provides CWI students access to fresh produce and supports agriculture coursework. Hosted by Agricultural Sciences faculty and students, the dinner showcases an authentic farm-to-fork meal featuring ingredients harvested from CWI's Campus Garden and specialties sourced from local partners in the Treasure Valley.
"It’s great to facilitate an event that supports the campus garden, highlights our local community, and brings people together to share a wonderful meal," said Department Chair and Assistant Professor of Agricultural Sciences, Andrea Schumaker.
The evening commenced with Schumaker leading guests and volunteers on a tour of the Campus Garden, located east of the NCAB parking lot. People were able to see where much of the night’s meal came from.
The meal started with a peppery cheese queso and homemade tortilla chips, from the Rodriguez Bakery and Eden Creamery. This course was paired with Better Late Than Navel from Craft Lounge and Centerfire Spirts. Following was a tasty fresh corn salad and other veggie goodies from the CWI Campus Garden and Wissel Farms. This was paired with Sunny Tom Mint Kombucha from Idaho Kombucha.
A warm and tasty soup followed, made from a variety of squashes from the Garden, served with sourdough bread from Hudson Bakery, and paired with Cab Franc by Par Terre.
The main course was delicious birria style pulled pork taco, grilling cheese dipping sauce, and fermented goodness — made from ingredients from the Campus Garden, McIntyre Pastures, Eden Creamery, and Rodriguez Bakery — paired with Mother Earth’s Tierra Madre.
Guests then wrapped up their meal with a sweet treat — Peachy- Plum Ribbon Ice-Cream from Stella’s Ice Cream — featuring peaches and plums from Cherry Hill Farms.
The courses and fine cuisine were prepared by the Tower Grill Chef, Nate Lindskoog with assistance from his lovely parents, and Joshua Bynum, Andrea Schumaker, and her adorable kiddos and sous-chefs Paisley and Haddi.
While Farm to Fork happens annually, those passionate about agriculture can level up through CWI's Agricultural Business, Leadership, and Education program.
