"Fork It Over" Recap: The Westport Farmers' Mkt Hosts Fundraiser

Definition of a Food Coma: The feeling of listlessness, bordering on sleep, that one feels after eating a large meal, often caused by a rush of blood to the stomach and intestines during food digestion.

Well that explains why I am having such a hard time writing up this recap of today’s Westport Farmers' Market Fork It Over benefit brunch as I must be in a food coma.

As the kick off event celebrating 10 years of the Market under the passionate direction of Marketing Director, Lori Cochran,  this first of four planned Fork it Over events was a collaborative effort by Chef Bill Taibe of  The Whelk, owner Ryan Fibiger of Fleishers Craft Butchery and owner Mimi McLaughlin of Saugatuck Grain and Grape. 

The Westport Farmers Market, officially celebrates 10 years on Thursday June 11th, as Lori proudly pointed out is quite an accomplishment since most markets don’t last more than a couple years.  

Billed as a Sunday brunch, the afternoon was hosted at The Whelk starting with cocktails mixed up by Mimi McLaughlin including a specialty Tequila Sunrise. 

As the 60+ attendees arrived, sipping, mingling and meeting each other, the first of many many dishes began to be placed on the chef’s table in back.  Huge platters of fresh clams in shallot and lemon butter, shrimp salad with fiddleheads, razor clams in lemon juice and roasted oysters with ramp butter pesto, shallots , cheese and sumac, mustard seed breadcrumbs were followed by a huge steaming pot of crawfish boil. 

Somewhere outside, under a Saugatuck Craft Butchery tent, a huge 100 lb pig that had been cooking for 10 hours in the Caja China was being carved up, along with racks of ribs and smoked beef brisket. 

When those groaning platters took their place on the table inside, the chefs at The Whelk added sides of cole slaw, potato salad, collard greens, a frittata with fish roe on top and homemade cornbread with a bacon jam. 

Just when we thought we couldn’t savor another mouthful, trays of brownies arrived…a decadent assortment of three including a S’mores brownie topped with marshmallow. 

After almost four hours, the parade of delicious food ended, leaving us full and very happy. 

If you missed this Sundays, there are three more Fork It Over events planned,  with dates to be announced so follow the Market on Facebook or sign up for news on the Westport Farmers Market website  www.westportfarmersmarket.com

[Photography courtesy of Dave Curtis / HD From Above]