FARM TO FORK partners with local farmers, producers and artisans to feature A.S.H.-free (antibiotic-free, steroid-free, and hormone-free) pasture raised meats and poultry, local and pesticide-free fruits and vegetables, artisan breads, farmstead cheeses, farm fresh eggs, honey, maple syrup, and more.
Our goal is to use 80% locally grown fruits and vegetables in our menu items during the months of April through October. November through March, we continue to offer local meats, eggs, cheese, flour and grains, complimented by seasonal organic fruits and vegetables grown in the United States (if local items are not available).
Our creations are delicious, fresh, and true to the bounty of high quality items available in Kentucky and Southern Indiana. Our menus are eclectic and customized for each event. We feature delicious and beautifully presented cuisine with the best ingredients at the peak of their season.
We believe that our approach to catering supports local farm families and businesses, builds community, and helps protect the environment.