To spotlight local distilleries and agriculture, the Hopkinsville Downtown Farmer’s Market will become the site of the Mixed at the Market Professional Cocktail Competition and the eighth annual Farm to Table Dinner.
Holly Boggess and Emalee Hudson from Community and Development Services appeared on WHOP recently to spotlight the upcoming events.
On Thursday, local bartenders will compete to make the best cocktail out of local sourced ingredients and alcohol. Boggess says the competition will run similarly to the television show, “Chopped” where contestants are presented with mystery ingredients that they have to make a dish out of.
Boggess says the competition is an effort to spotlight the beer, wine and spirits made by local distilleries and breweries. The competition gets underway at 5:30 p.m. on Thursday at Founder’s Square.
Like the cocktail competition, the Farm to Table Dinner also serves to spotlight locally produced goods.
This year’s meal is catered by the Mixer and the menu includes a pear, apple and feta salad with roasted nuts with the Mixer’s signature fall dressing; roasted quail with poached pears, butternut squash puree and bacon, garlic greens and cornbread that will feature MB Roland Distillery’s dark-fired corn, served with apple sorghum butter.
The meal will conclude with a pecan pie that will incorporate bourbon from Casey Jones Distillery.
Boggess says the dinner serves to celebrate local agriculture as well as raise funds for the downtown farmer’s market.
The dinner is set for 6 p.m. on Friday at Founder’s Square. Tickets are limited and cost $125 per person and can be bought at eventbrite.com.
Photo courtesy of Hopkinsville Farm to Table Dinner on Facebook