The Wheeling Symphony Auxiliary’s annual Farm-To-Fork Dinner will be held Aug. 4 at Washington Farms. Each course in the meal will be made with fresh, locally sourced ingredients. (Photo Provided)

WHEELING — The only farm-to-fork event in the Ohio Valley will be held on Aug. 4 at Washington Farms in Wheeling. Attendees will enjoy a four-course dinner prepared by a local chef using only locally sourced ingredients.

The event, a benefit for the Wheeling Symphony Auxiliary, will begin at 5 p.m. with a cocktail hour. Water, tea and wine will be served along with the signature drink for the event while a three-piece orchestra performs.

At 6 p.m., attendees will gather under a large white tent set up at the farm to enjoy dishes prepared by Chef N Company Owner Chef Adam Luiso.

Luiso will prepare each course using fresh ingredients from various local farms, including Stoch Farm, Birch Creek Farmery, Williams Family Farm and the Family Roots Farm. Mancini’s Bakery will also provide the bread for the event.

“The ingredients for the meal are locally sourced and homegrown foods, from the beef and pork to the vegetables and fruits,” Farm to Fork Committee chair Carrie McKenzie described. “It’s all grown here and taken from the farm to the table for the attendee’s enjoyment.”

Three different appetizers will kick off the meal, followed by a four-course meal, including a salad, carpaccio, pork dish, beef dish and dessert.

As attendees work through each course, Luiso prepares the next to ensure each dish is as fresh as possible. The chef will also visit attendees between courses to detail what they will eat next.

Each course will include a wine pairing prepared by Casa di Vino — House of Wine owner Corey Manning.

This is the second year in a row the Farm to Fork will be held at Washington Farms, owned by Jodi and Beth Prather. McKenzie noted this year’s rendition is unique because it is the first time the event will be held at the same location as the previous year.

The event was brought to Wheeling 12 years ago after Art and Vicky Musicaro learned about farm-to-fork dining during a trip to New York and wanted to take the concept back to the Wheeling area.

Vicky Musicaro organized the event by forming the original Farm to Fork Committee, which consisted of herself, Judi Hendrickson, Jean Bailey, Beth Ann Dague, Suzanne Nelson and Vicki Gompers.

The first Farm to Fork was held at the Lawrencefield Bed & Breakfast on Table Rock Lane. The location ties to Wheeling’s history, as the McCulloch family built the house in 1817.

The location of this year’s Farm to Fork has ties to national history. The acreage on which Prather’s farm rests was originally purchased by Lawrence Washington, George Washington’s nephew, to build a homestead.

“This farm’s ties to the Washington family are what make the land very unique and valuable,” McKenzie described. “We’ve held the event on many different types of farms, including dairy farms, horse farms and gardens, and each farm brings a unique and valuable history.”

McKenzie added that “little snippets” of the history of Washington farms will be left at attendees’ seats. According to McKenzie, this information will give attendees a “feeling of what the farm represents and where it began.”

During the meal, the farm owners will also share information about the location, including the growing process for the food they produce.

“You know what the property is used for today, but it has all this history behind it, which is so interesting to explore,” McKenzie noted. “There’s always something unique about the property we choose.”

In addition to enjoying a one-of-a-kind event in the valley, McKenzie noted the proceeds raised from Farm to Fork keep the Wheeling Symphony Orchestra – another asset to the valley – thriving. All ticket sales proceeds will go to the Wheeling Symphony Auxiliary. The auxiliary not only supports the WSO and its musicians but also helps fund children’s events and other activities the symphony hosts.

“This event helps bring the Young People’s Concert to John Marshall High School, Wheeling Park High School students and elementary students in the area,” McKenzie noted. “It’s important to bring the orchestra music to children, so Farm to Fork pays for and supports these activities.”

There are 192 seats available for the event, and the $150 ticket includes appetizers, wine, signature cocktails and a four-course meal with wine pairings. Tickets can be purchased at WSO’s website, wheelingsymphony.com, or by calling the Wheeling Symphony box office at 304-232-6191.



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