A Farm Table Dinner at the University of Virginia

Local Ingredients Inspire A Collaborative Discussion

On the patio outside of Runk Dining Hall, UVA Dining hosted this year’s first Farm Table Dinner on October 5th.  Eleven students, randomly selected for this exclusive event, experienced a meal composed of ingredients cultivated from our local Charlottesville partners.

The menu featured a Goat Cheese Ricotta with Tomato Basil Foam appetizer, a Vegetable Charcuterie Board, Spaghetti Squash Carbonara, Butternut Squash Risotto, and finished with a Red Wine Poached Asian Pear.  Besides this beautiful menu, the chefs took the time to talk to the students and learn what they could do to improve the university’s overall dining experience.

A success on all accounts, UVA Dining looks forward to hosting more of these events soon.