Join us for a Farm to Table dinner along the banks of the scenic Ocoee River. Enjoy chef prepared cuisine, with local ingredients from local farms and producers.
Seating is Limited! First Come, First Served
Appalachian Bee, owned by Diane Raven in Ocoee, will supply honey and honey mustard sauce. Apple Valley Orchard, operated by Chuck McSpadden in Cleveland, will supply apples for the making of the dessert offerings. Trew Organic Farms, owned by Bill Trew of Ocoee, will supply the Pork for one of the entrees. Sandy Hood, of Benton, whose mother was Sannie Mae, will provide the blueberries for the appetizers and as an ingredient of one of our desserts. Blackberry Hills Bakery, owned by Barbara Leonard of Old Fort, bakes her own granola. We will be using this in our desserts. Lamon Farms, owned by Randall Lamon of Cleveland will provide the strawberries for appetizers and desserts. Walter and Candyce Bates, of Parksville, operate Hoe Hop Valley Farm and will supply the chicken for the entree. Clarence and Debbie Hair operate Cookson Creek Farm in Ocoee and raise all kinds of vegetables. Mack Haynes is The Rafting Goat and will supply goat cheese to be used in the appetizers. Mack lives in Old Fort. Coexistence Farm from Parksville will supply the greens for the salad. Birchland Ocoee Farms, home of The River Maze in Ocoee, owned by Joe and Dianne Fetzer, will provide sweet corn and watermelons.
Chefs: Kevin and Dana of The Crepe Outdoors (they won the Cowpea Festival Cookoff in 2017) and our own Elois Ledford, proprietor of Bakery on Main
Cost: $59.50 plus tax
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