CALEB NICKERSON
BRISTOL Sept. 20, 2018
On Sept. 20, more than 60 local residents turned out to the newly renovated barn at Pine Lodge for the second iteration of the SADC’s Farm to Fork meal.
The idea to host a dinner party featuring a broad selection of the Pontiac’s natural bounty came from a local producer, explained SADC business advisor Brittney Morin.
“He said that it was something that would be fun to do in this area and I said absolutely,” she said as she took a short break from serving soup. “We’re trying to feature as many farms as possible and this dinner we were able to feature 18.”

Everything from the appetizers to the main proteins to the drinks came from local artisans and farms. Morin explained that many are clients of the SADC and were also on hand that evening to sample the killer spread.
Music was provided by local fiddler Ursula Shultz and the meal was prepared by the Pine Lodge’s Chef Maurice. While the diners ate, videographers from Five2Nine productions roamed the hall, as they are working on a series of agriculture videos as part of a contract with the SADC.
“The main reason for doing dinners like this is to stimulate buying local,” Morin said. “We want people to discover all the local produce we have available, the quality and the variety we have. A lot of people don’t know half the produce that’s available. If we can do sample dinners like this, it gives them an idea.”
The first dinner was held in Chapeau last year and they chose Bristol to provide representation from both ends of the Pontiac.
“We did want to showcase Pine Lodge’s new venue and they were super accommodating and easy to work with,” Morin added.
She said that the process takes about two months to plan and execute. She added that since she’d seen interest from some attendees in hosting their own, this will be the last SADC dinner for the foreseeable future.
“Our role is to stimulate,” she said. “If someone wants to take it over we’re very happy to let it go and let them fly with the idea.”