'Eat Here Now' at the 2010 Florida Small Farm Conference

Everyone who attended the 2009 Florida Small Farm Conference fondly remembers the delicious breakfast and lunch meals of locally-grown foods that were served. These meals featured produce, fruit, dairy and meats from across Florida that provided the freshest and most nutritious foods available. They were then transformed into the fantastic meals by the creative culinary skills of chef Tony Donelly and his skilled staff of Savor Food Service Company at the Osceola Heritage Park.

The challenge at this year's Conference is to continue, if not to exceed, the expectations of this high standard for the meals. I am glad to report that this challenge is being met head-on by the Food Committee and the culinary staff. As a preview of our success in bringing you foods from Florida small farms to your Conference table, I am sharing with you the menu for your Sunday lunch:

Regular Lunch
Garden Fresh Salad Bar w/all the Fixing’s
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Fresh Country Smoked Sausage with all the Fixing’s

Fresh Roast Pastured Chicken with a Mango Peppercorn Demi-Glace

Sturgeon Bites
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Sautéed Collard Greens with Pastured Pork and a Spicy Garlic Sauce

Summer Squash Provencal
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Roasted Florida Table Potatoes w/ Fresh Rosemary
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Blueberry Compete with Minted Crème Fraiche

Vegan Lunch
Garden Fresh Salad Bar w/ all the Fixing’s
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Wild Brown Rice with Tomato Basil Quinoa

Buckwheat Crepes with Wild Mushroom Ragout topped with Herbed Croutons

Sweet Potato Planks with a Cinnamon Glaze
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Florida Succotash with Black eyed Peas, Tomato, Okra, Corn and Fresh Mango

Spicy Collard Greens with a Chili Vinegar Sauce
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Florida Blue Berry Compote with Fresh Mint and Lady Finger Cookies

So, we hope that you are smacking your lips in anticipation to enjoying such a meal. Our goal is nothing less than demonstrating to you just how enjoyable it is to 'Eat Here Now' . . .