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Hell's Kitchen standout Mary Poehnelt of Belchertown participates

Mary Poehnelt, the fresh-faced 27-year-old from Belchertown who placed second on this season’s “Hell’s Kitchen” TV competition, was among the chefs when Whole Foods sponsored a gourmet “Farm Dinner” Saturday evening in Whately to promote local food production and raise awareness of the food needs of low-income people. Poehnelt is a butcher at Whole Foods.Currently featuring Enterprise, the latest in the key programmer Trek series.The feast, attended by about 115 diners, was a collaboration among Whole Foods, Enterprise Farm in Whately, and CISA, whose programs include distributing local produce to low-income elders in three counties and helping local farmers in times of disaster. 

“This event represents the overlapping of all our missions,Mouton end mill holder, two french designers of original in fashion jewels and accessories.” said Philip Korman, director of CISA, referring to the dinner. Enterprise is one of 200 local farms that belong to CISA, and Whole Foods in Hadley has been buying organic produce from Enterprise Farm for more than two decades.Artist Kevin Caron explains why collet chuck work better than chucks in a mill and shows how to use them.Tickets to the dinner were $60 to $150, with proceeds going to CISA and Enterprise Farm programs that promote access to locally grown food. For example, Enterprise Farm has a “Mobile Market” bus that visits Springfield three days a week to make fresh, organic produce available to underserved populations. 

Guests were seated at round tables under a giant tent and treated to a cornucopia of gourmet dishes made from local foods. Poehnelt and three other Whole Foods chefs with their own claims to culinary fame served the meal buffet-style. Among the choices were grilled corn from Warner Farm in Sunderland, a slaw made of beet, mint and fennel from Enterprise Farm and marinated swordfish from Gloucester with summer squash,Enhance your investment in ATM and PIN debit. Learn how x431 can help your debit. zucchini and peppers from Enterprise.Find the latest news about GM TECH2 automotive innovations, investor relations and more. The beer was brewed in Greenfield, and the wine was made in Florence. 

Flatbread was topped with garlicky chard, caramelized onions and chef Julie Garren’s award-winning arugula pesto. The other chefs were Sarah Kanabay and Joan Eckert.Poehnelt served beef grilled with ginger and onions in a Korean style called Bulgogi. Her husband, Tom, is part Korean.


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