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Preparing cherries

Jo Vanna, left, and Ramah McDonald remove the pits from cherries as Bernie Mason looks on at Passages Women’s Center. The Flathead cherries were donated for a Farm Fork Families fundraiser in 2015.

Tickets are now on sale for the third annual Young Families Early Head Start farm-to-table fundraising event, Farm Fork Families.

The event, which benefits Young Families operations, takes place Saturday, Sept. 10, starting at 5:30 p.m. at Henry’s Garage, 12 Garden Ave.

Some of Yellowstone County’s best chefs and cooks will create appetizers and a dinner featuring seasonal and locally sourced ingredients.

Young Families Early Head Start empowers teen parents to create a healthy quality of life for themselves and their children by providing them with the tools necessary to become sustaining members of the community.

Young Families Early Head Start makes an extraordinary difference in the community, said its executive director, Sheri Boelter.

“We help determined teen parents and their children secure a brighter, more stable future, and part of that stable future is a high school diploma,” she said.

She pointed out that this past spring, Young Families Early Head Start had a 100 percent graduation rate.

Farm Fork Families begins with food demo booths and a cocktail hour allowing guests to explore the memorabilia of days gone by inside Henry’s Garage.

People can amble from booth to booth, sampling appetizers created by eight area food enthusiasts and experts. They include: Bernie Mason, Gazette food columnist; James Pennington and Barb Fazio, Yellowstone Olive Company; Jackie Rumph, Yellowstone County Extension Office; Elizabeth Terrel, catering chef for Sodexo — Billings Public Schools; Bill Manske, professional chef; Carolyn Story, professional chef and educator; and Sandra Schiavon, owner of Mangia Mangia Cooking School.

During the food demo hour, Young Families Early Head Start graduates will share their personal stories on how the program changed their lives during difficult times.

The event’s outdoor dinner is created by chef/caterer Mike Callaghan and members of the Montana Chefs and Cooks’ Association, who promise a dining experience that showcases locally produced vegetables, herbs and proteins. 

Tickets are $65 per person; call Quinn Curry at 259-2007.


Entertainment Reporter

Jaci Webb covers entertainment for The Billings Gazette.