After a year away, College of Western Idaho's (CWI) annual Farm to Fork dinner returned with fresh flavors, community connections, and a new location! Guests gathered at CWI's Nampa Campus Agricultural Sciences Complex on Friday, Oct. 9, for a five-course meal celebrating local agriculture and raising $6,400 to support the College's Urban Market Garden.
Hosted by CWI's Agricultural Sciences Department, the event brought together members of the College and Treasure Valley communities to enjoy dishes featuring garden-grown ingredients and locally sourced products from partners within 20 miles of campus.
All proceeds support the Urban Market Garden, which provides hands-on learning opportunities for Agricultural Sciences students and fresh produce for CWI's on-campus Food Pantry.
This year's celebration was particularly special as guests experienced Farm to Fork at its new location at the Agricultural Sciences Complex. Attendees toured the garden, visited the chickens, and learned more about where students put their agricultural knowledge into practice.
The five-course dinner featured a creative menu prepared by Chef Nate Lindskoog of The Smoky Pickle and Chef Pedro Martinez of Idaho Provisions, showcasing garden-grown ingredients, local flavors, and products from partners such as Hudson Bakery Co., Wissel Farms, McIntyre Pastures, and more.
Guests began with Childhood Memories, featuring homemade mayonnaise, garden tomatoes, and sourdough bread, paired with a Centerfire Distillery Basil Whiskey Sour. The second course, A Nest in the Maize, featured fresh corn and herb salad with a poached egg, paired with Idaho Kombucha's Salted Celery.
The third course, The Squash Spectrum, featured roasted garden squash with meatballs, complemented by Windseeker Syrah from Fujishin Estate Winery. Next came A Pitmaster's Platter, featuring assorted barbecued meats and potato salad, paired with Mother Earth Brewing Company Oktoberfest.
The evening concluded with Gold Dust and Kernels, featuring sweet corn, marigold, and fennel seed, paired with bubbles from 3100 Cellars.
"It was so fun to bring the event back after a year hiatus to allow us to move into our new 40-acre educational farm," said Assistant Dean and Assistant Professor of Agriculture Sciences, Andrea Farner. "Chef Nate and Chef Pedro brought their A game, sharing their talent and showcasing some fun ways to consume things we otherwise wouldn't consider, such as marigolds and corn smut!"
Thanks to the contributions of CWI faculty, staff, students, chefs, and community partners, Farm to Fork continues to bring the Treasure Valley together through local food while supporting student learning and access to fresh produce.
Those interested in continuing to support the Urban Market Garden can make a monetary donation through CWI’s Give Now page. Select Agricultural Sciences Complex as the gift designation.
From growing food to strengthening communities, discover how you can make an impact through CWI's Agricultural and Natural Sciences Pathway.
