UB farm to table

Farm to table setting in the UB Incubator.

The menu:

* Kale salad with squash, zucchini, cucumbers, and herb vinaigrette

* Butternut squash bisque with local honey, smoked blue cheese, and fried red mustard greens

* Roasted pork loin topped with Jezebel sauce over sweet mashed potatoes, braised collards and red mustard greens topped with confit pork belly

* Tiramisu

The table settings and centerpieces:

* Garden gloves with cotton bolls

* Small galvanized buckets containing gardening tools and seeds

The event:
United Bank’s Farm to Table Dinner, presented by the Church Street Incubator with local chefs and vendors. Seating was reserved and limited to 50.
Saturday, October 21, United Bank hosted the first Farm to Table Event in this area. Jennifer Sanders, UB CDFI Program Manager & Compliance Assistant, headed the project in which the bank partnered with several local vendors, all located within a 20-mile radius of Atmore.

The goal was to promote fresh, local produce prepared by local chefs. When you read the menu above, know that everything was grown and prepared locally.
Vendors participating were WaterOak Provision & Hospitality, Aliff Acres Farm, Gather, Big Escambia Spirits, Tirzah Nolt, Escambia County High School Culinary Arts, Perdido Vineyards, South Alabama Vending, The Coffee House, Roaster’s Gallery, and Pepsi Cola Bottling Company of Atmore.

Jennifer Sanders talks about the farm to table concept. At right is UB President Bob Jones.