On Wednesday, June 16th I had the pleasure of attending my first Quad Cities Food Hub (QCFH) Local Roots Farm to Table Dinner. It was the sixth dinner that the QCFH has hosted in their upstairs event space, and I was beyond impressed. Not only was the food outstanding, but it also introduced me to a lot of cool, health-focused activity going on in and around the Freight House in downtown, Davenport.
The dinner was at 6pm, we arrived a little earlier to get acclimated and have a cocktail beforehand. Local microbrewery Front Street Brewery, a neighbor of the QCFH, tended to the bar which served several of their beers, a few wines, and soda pop. The dinner was $45 dollars, but that did not include drinks. The money raised from the dinners is around $3,000 that goes back into the QCFH.
While we sat and enjoyed some locally brewed beer, people of all ages filed in slowly as the kitchen staff kept bring out more and more food to set up a buffet line for the attendees. As we waited for the dinner to be introduced and begin, local musician Ellis Kell played music for the crowd.
The chef of the evening was Chef Robin Brown, one of the creative forces behind Cinnamon-N-Sage, a healthy fast food operation. Chef Robin Brown and her brother, David Brown, started the business to create healthier eat-out options for their father. They can be found serving their salads, soups, and ready-made meals at the Freight House Farmer’s Market on Saturdays May through October. You can also order their ready-made meals for delivery or pick up. Read more about it here.
The menu was what initially caught my eye, I had seen a copy of it floating around online and knew I wanted to participate. The main course was bison, supplied by Winter Bison, a farm in Blue Grass, Iowa; and the other courses also contained ingredients grown all around a 165-mile radius the Quad Cities Area.
The QCFH is a collective of like-minded individuals working to connect local farmers with customers interested in supporting locally grown foods. The QCFH also has a storefront, regularly hosts educational classes, and seems to be ever-expanding on what products they have to offer for sale. Currently they are having a farm-to-table dinner about once a quarter with a capacity at 65 people, I liked them on Facebook and that is how I keep up with their on-goings, you can also sign up for their email newsletter on their website here.