The Food Literacy Project at Oxmoor Farm will host its annual Field-to-Fork dinner and auction Thursday, Sept.15, beginning at 5:30 p.m. The dinner will be at the Clifton Center, 2117 Payne St.

According to their website, The Food Literacy Project “provides farm-based experiential education and entrepreneurial youth development programs that bring the Field-to-Fork experience to life for local youth.” the goal is to teach better nutrition habits, to connect urban children with the source of their foods on farms and to increase students’ respect for the land.

In practical terms, the project last year “engaged over 3,400 local youth and families in hands-on, experiential nutrition education, both on the farm and in their schools.”  Many of those kids had never been on a farm before, and live in areas of the city that often has little easy access to fresh local foods.

The 5-course dinner will be prepared by five chefs using ingredients from local farms. Matt Durham and Nick Sullivan of the Seelbach will prepare the  passed hors d’oeuvres. Jay Denham, Duncan Paynter and Bob Hancock of Red Hog Artisan Meat will make the appetizers. Wiltshire Pantry’s Jonathan Exum will make the soup course and  Bobby Benjamin of Butchertown Grocery will concoct the salad. Harvest’s Patrick  Roney will prepare the entree, while Michael Hargrove of the American Culinary Federation, Kentucky Chapter will make a vegetarian option. Erica Parker of the Comfy Cow will provide the dessert.

Tickets to the event cost $125 and include specialty cocktails, beer from Against the Grain Brewery, and wine pairings courtesy of Horseshoe Bend Vineyard and Winery.

Purchase tickets at, or call (502) 491-0072.