Many of you know me from the travel and food adventures I share on this blog. Many of those adventures have been lived as a Marine. I joined the Marine Corps in 1997 and it changed my life forever. I have spent seventeen years (my whole adult life) associated with the Marine Corps between active and reserve service (I’m a weekend warrior now). I am also a veteran from Operation Iraqi Freedom from my service in Baghdad in 2005. That experience was one of the biggest learning experiences in my life at so many levels. It was also an experience that put me in touch with humanity in ways I will never be able to explain to those who have never walked that path. On a hot August morning in 2005, I hopped on a C-130 from Baghdad to Kuwait to return home. I was relieved I was coming home to my family and friends safe but consumed with sadness and guilt as others did not have the same fate. Since then, I have vowed to use my time and influence to help others who may have not been as fortunate.
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| As a Young Captain in Baghdad |
When I discovered Arcadia, a non profit association was engaging with veterans with their Veteran Farmer Program, I knew I wanted to be part of it. Since its establishment in 2010, Arcadia’s mission has been to improve the health of our community, support the viability of local farmers, and preserve the environment for future generations. Through their Veteran Farmer Program, they provide several programs to help veterans who are interested in careers in the farming field through training and job placement.
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Woodlawn Mansion
Photo Courtesy of Arcadia |
Sunday, September 7th, Arcadia and Chef William Morris of Vermilion Restaurant will be hosting Farm-to-Table Dinner on the lawn of historic Woodlawn Mansion to support and celebrate the launch of Arcadia’s Veteran Farmer Program. Chef Morris has gathered an all-star team of six local chefs including Haidar Karoum of Estadio, Proof Restaurant and Doi Moi; Jonah Kim; Danny Lee of Mandu; Tiffany MacIsaac of Buttercream Bakeshop; and Jesse Miller of Café Saint-Ex to reinvent classic barbecue dishes for a spectacular, four-course, family-style dining experience. If you haven’t attended one of the dinners, you’re in for a treat: the freshest produce and meat our region has to offer —much of it grown at Arcadia— all expertly prepared on-site by an incredibly talented team of chefs. Tickets are $175, which you can purchase via Bookalokal, . Menu is as follows:
1st course Jesse Miller of Café Saint Ex
-Smoked Pork Belly with Bacon and Bone Marrow, Whipped Apple Butter
-Ceviche, lime scented monkfish, yuzu cured shrimp, and smoked mussels – pickled melon, and corn relish
2nd course Haidar Karoum of Proof, Estadio, Doi Moi
-Charred eggplant salad with Poached Shrimp, and Hard Boiled Eggs
-Roast Cauliflower with garlic, tahini, lemon, and mint
Danny Lee of Mandu
-Grilled Gochugaro marinated Beef
3rd course Jonah Kim
-Crispy Fried Chicken
– Watermelon and Papaya Salad
William Morris
-Slow Roasted Pork with Spiced Peach Chutney
-Arugula, cucumber, nectarine salad with Ricotta Salatta
Dessert by Tiffany MacIsaac
Pies and assorted ice creams
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| Photo by Molly Peterson |
I look forward to experiencing an amazing meal and learning more about how Arcadia is helping veterans achieve their dreams in pursuing a new career in farming.
Semper Fi,
