The Northern Plains Resource Council and local chefs and producers are presenting Yellowstone Valley Small Plates, Big Tastes on Sunday, Oct. 8, at DanWalt Gardens, 720 Washington St.
The event begins with cocktails at 4:30 p.m., followed by dinner at 5:30.
Five chefs will prepare five courses contributed by local producers. The event features small plates and drink pairings crafted by local chefs in partnership with local farmers and ranchers.
Among the participating chefs are Jason Corbridge of the Last Chance Pub and Cider Mill, Ben Harman of the Fieldhouse, and Eric Trager of the Old Piney Dell.
Tickets are $100 per person; $85 per person without beer/wine; or $750 to sponsor a table for eight. Tickets are available at http://www.yvfoodhub.org or by calling 406-248-1154. Vegetarian options will be available, as well as a full cash bar.
This event is a fundraiser for the Yellowstone Valley Food Hub, a marketing and distribution business that will facilitate the movement of local food from farm to fork in the Yellowstone Valley and across the region, so that consumers, restaurants and institutions make it their first choice.
The food hub will include a number of area ranches that offer beef and other meats, including lamb, goat, pork and chicken. Vegetable producers will also be involved.
Elevated Harvest, operated by Brittany Moreland and Ben Sechler, grow heirloom varieties of lettuce, leafy greens and herbs.
"By supporting local through the food hub you get a high quality, fresh product while strengthening your community," Moreland said.
Tom Tschida of Nash Farms in Bridger said a food hub helps farmers market themselves and their products.
"A cooperative will allow us to combine our efforts with other small producers and get more of our products to more of the public."