Central Park in downtown Mt. Pleasant was transformed into a lovely outdoor dinner setting on the evening of September 22 for a Farm to Table Dinner. Main Street Mt. Pleasant hosted the event and with the help of volunteers the harvest tables, pallet bar and backdrop were decorated with gourds, rustic details and delightful mis-matched china.
The four-course meal was sourced from farms and vineyards located no more than 18 miles from downtown Mt. Pleasant. The menu was inspired by the fall season and the foods that were available from local farmers. If you would like to know more about the menu and the producers who supplied the produce, meats and wines, check out our "Meet the Farmers" blog post.
The dinner was prepared with the expertise of the chefs at Miss K's Homemade Delectables, Dave Oetkin from the Henry County Pork Producers and the Mt. Pleasant High School Culinary Arts II & III classes. Miss K's, located on the Mt. Pleasant square, provided their kitchen space for the staging of the meal.
Attendees enjoyed jazzy music from a Iowa Wesleyan University music professors and graduates. The Iowa Wesleyan University basketball team helped to serve the meal, city administrator Brent Schleisman served as bartender, and Mt. Pleasant Chamber Alliance employees and volunteers served as hosts.
One of the highlights of the meal was the salad course, mixed greens with shaved carrots, pearl-sized tomatoes, and a pickled squash dressing. There were many requests for the dressing recipe, and Marjorie Beckman and her culinary arts classes were happy to share it!
Pickling Sauce for Squash
3-4 T. Ground Pickling Spice
1 1/4 C. Sugar
2 C. Apple Cider Vinegar
Heat pickling spice, sugar and apple cider vinegar. When sugar is dissolved add the julienned squash of your choice.
Turn heat off and let pickle to your desired taste. Serve on greens or as a pickled side dish. Enjoy!