Dining in the Field – A Welcome-Home Celebration
By Miriam Gholl
“Welcome Home!” – That’s how Executive Director Greg Bowen began his speech to the 115 guests who were seated at the 140’ long table to dine in the picturesque meadow at the South Side Trailhead. For the land on which the magical evening took place was indeed home – home to the American Chestnut Land Trust. It was the desire to purchase and protect this property in 1986 that spurred several community members to form ACLT.
“Knowing the people who stepped up to organize to protect this land, it is no surprise to me what they achieved in forming a land trust and preserving the property. The surprise, though, is the vision that they had beyond preserving this parcel, the outrageous presumption that they could protect two whole watersheds. The second big surprise has been that the passion, energy, and commitment has not waned over 38 years. Our Board of Directors and auxiliary committees are enthusiastic, our staff is committed, and our many volunteers are energetic. And of course, our dedicated supporters – we would be nowhere without the support of everyone who keeps ACLT going.”
Greg went on to recognize and thank those in attendance who were among those visionaries – Don Dohmann, Gary Loew, and Peter Vogt – three of the signatories of the original documents that established ACLT, as well as many Charter Members who helped raise the money to purchase the original property.
This was the second year in a row that ACLT was chosen to be the benefactor of Dining in the Field – a fundraiser intended to shine a light on local farmers and food artisans from whom the dinner ingredients were sourced. The trio of Trish Weaver of Dream Weaver Catering & Café, Sue Dzurec, and Sue Kullen worked tirelessly to make the event an enchanted experience for all.
Trish, her Chef and Kitchen Manager Mike Cummings, and their crew created an exquisite meal for all to enjoy. She credited Chesapeake’s Bounty for procuring many of the fresh ingredients from 12 local farms and creameries. Several students from the Culinary Program at the local Career Technology Center were there to assist and to learn what it takes to pull off such a huge event. Their Instructor, Karl Hille, supervised the students as they helped with meal preparation, readying the table, and helping to serve the meal.
Sue Dzurec, “Decorator Extraordinaire,” outdid herself again this year. From constructing the bar and other tables to designing the centerpieces which were made up of an eclectic assortment of teacups that had been planted with native plants and served as a parting gift for the guests, to arranging driftwood and flowering plants throughout the site, Sue thought of everything. To add even more beauty to the event, the Double Oak Farm “Flower Girls” contributed three stunning bouquets of fresh flowers.
In addition to beer and wine supplied by Wemyss Liquors, who offered a generous discount, guests were again this year treated to a specialty drink concocted by Sue Kullen that included a simple syrup and garnish made from fresh strawberries from Swann Farm. Sue also spent endless hours baking 15 loaves of sourdough bread to be enjoyed by all.
Finally – Thank you to all the ACLT volunteers who once again work tirelessly, without whom none of our events would be possible. We cannot express enough how grateful we are to all who contributed to this delightful event that raised thousands of dollars for ACLT.
