Mixed greens and caramelized onion tartlets were the first course at the Raise the Roots dinner.
One of our favorite caterers, Holly Hambright, has opened her new sandwich shop in one of our favorite former dives, the infamous Corner Lounge on Central Avenue. “The Corner,” of course, was home for many years to the legendary Con Hunley, one of our favorite entertainers.
With all these favorites in mind, Alan and I were pleased to receive an invitation to the most recent “Raise the Roots” fundraising dinner benefiting Beardsley Community Farm. Appropriately renamed Holly’s Corner, the small eatery at 842 Central, was a great setting for the dinner that previously has been held at The Tomato Head on Market Square and The Plaid Apron in Sequoyah Hills.
The great folks at Beardsley Community Farm are raising money to construct a new education center at the farm. The new facility will contain a kitchen for cooking demonstrations and — this was announced to loud applause — bathrooms!
“We depend on volunteers every single day to provide food for the community,” said Khann Chov, the farm manager. “This will be an important facility to help them do their work.”
Beardsley Community Farm is an urban demonstration site that has promoted food security and sustainable urban agriculture through practice, education, and community outreach since 1998. It is operated on seven acres on the site of the former Beardsley Junior High School by a team of AmeriCorps members and community volunteers overseen by the Community Action Committee.
We go to a lot of fundraising dinners in very nice places like Cherokee Country Club and Blackberry Farm. But, I have to say, the simple vegetarian fare served at the semi-annual Raise the Roots dinners for Beardsley Farm is among our favorite meals.
The farm is run by Khann Chov, center, the farm manager; Julianne O’Connell, left, education coordinator; and Kate Wiggeringloh, volunteer and outreach coordinator.
The event was a sell-out, as usual.
Here’s the new look of The Corner Lounge.
Holly has a sense of humor!
Alan and I shared a table with our friends Gay Lyons, left, and Becky Hancock.
Loved the centerpieces!
Jared Bilhorn offered the first course, mixed greens and caramelized onion tartlets. “It’s like a Southern spanakopita,” Becky observed.
Annie Gray, left, and her mother, Dot Johnson
Delicious pumpkin and kale soup was the second course.
Community Action Committee Executive Director Barbara Kelly, center, with City Councilman Dan Brown and his wife, Cathy.
Baby spinach salad with roasted turnips and pecans. Yum.
From left, Megan Paris, Maxi Frank, Monika Miller and Beth Eason were having fun.
The entree was to die for! Black bean, goat’s cheese, sweet potato burrito with tomatillo sauce.
From left, Angie Campbell, Helen Wedekind, Suzanne Wedekind and Suzanne Dismukes
Dessert: raspberry tart with lavender honey
Need a good Christmas gift? Beardsley Farm calendars are for sale. Here are designer Jessica Gilchrist, left, and photographer Ellie Moore.
And who wouldn’t want to see a luffa in his or her stocking?
Alan Carmichael loves the food at this event! Even if it is stuffed!
It was a great evening, Cynthia! I enjoyed every bite. Beardsley does so much with so little. I’m sure this new structure will help them do even more.
It is 11:55 and lunch time. Shouldn’t have looked at this. Now I am starving!!
Becky, I entirely agree. They are amazing.
Mickey: Every course was absolutely delicious. Except, perhaps, that beet Alan was eating!
Remember the old Corner Lounge from days long gone! Excited Holly has resurrected it, and congratulations to Beardsley Farm on the great turnout and the job they do!
Joan: I wish Con would play there again! Wouldn’t that be fun?
This looks fabulous! Does anyone have a local source for lavender honey? It’s hard to come by, but it’s my favorite.
Melinda: There is a honey vendor at Market Square Farmers’ Market. Don’t know if they have lavender, though.
way to go Holly! thanks for sharing MC – looks wonderful!
It was a fun, relaxing evening, Sara. I think you and Ben would enjoy it, too.
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