The Taste Niagara dinner will be served March 9 at the Niagara Falls Culinary Institute.

The fourth annual farm-to-plate dinner event is organized by the Niagara County Farm Bureau to showcase the surprising ease of year-round “local” eating.

Culinary Institute staff and students will prepare appetizers, entrees, side dishes and desserts using as many locally produced foods as possible.

The base ingredient list is surprisingly lengthy for cooks in Niagara County, especially in winter, according to Farm Bureau member Julie Blackman. Those items include: Fresh pork, beef and eggs. Cold-stored potatoes, cabbage, butternut squash, apples. Frozen summer-harvested produce. Honey, maple syrup, fruit glazes, walnuts. Milk-based products including cream, cheese and Lake Effect Ice Cream.

The dinner will be served station-style, for stand-up grazing or sit-down eating as diners prefer. Niagara Wine Trail wines and microbrews will be served as well.

Taste Niagara is moving to to the culinary institute after three years at the Tuscarora Inn in Lockport. Organizers saw an opportunity to “expand it a bit, increase awareness of the institute and reinforce the connection” between farm and dinner plate, Blackman said.

Tours of the state-of-the-art culinary institute, which is the home of Niagara County Community College’s culinary arts, baking and pastry arts program, will be offered as part of the dinner program.

The program will begin at 6:30 p.m. March 9 at the institute, 28 Old Falls St. Tickets cost $30 per person. To make reservations, call 735-7791 or send an e-mail to Checks should be made payable to Farm Bureau and mailed to 8999 Ridge Road, Gasport, NY 14067.

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