One of the CVC Plunge Festivals final events was held at Solum Farm on Saturday with tickets selling out one month prior to this sought after signature food event.
As the 170 ticket holders walked through the gates of Solum Farm at Mororo they were greeted with waiting aproned volunteers and handed canapés and a welcome drink as they made there way up to their tables.
However before the guests arrived at 11.30am work had already started well before dawn to be ready for the big event.
Organic Matters Foundation principle Mike Smith said he was over the moon with how the day turned and so were guests.
“It’s taken six months planning and preparation to get to this point and we could not be happier with the outcome. The majority of the food was grown here on the farm while others were sourced within 100 miles.
Feast In The Field was a showcase of what we here in the Clarence Valley grow locally and what our amazing chefs and their entourage can create in their menu planning. Looking at everything that went out to the tables just makes me feel so proud to be a farmer” said Mr Smith.
Headline chef Clayton Donovan and three chefs from Jamie’s Italian Brisbane along with 10 local chefs from throughout the Clarence Valley raised the food bar again this year.
“Working behind the scenes and watching all the chefs help each other is what also makes this event special, along with the 55 volunteers who put their hands up to work so hard for us on the day. Their efforts complete the fine dining experience and package we want to offer.
The demographic of the ticket holders has come from a wide cross section of the community with almost one third of the tickets being sold to outside of the region which is great for us.
We receive no government funding for our event and all profits are distributed to farm projects within the local region and the Pacific Rim” Mike said.