Forum Schedule and Tabling Information

Participate in the 2018 VFN Annual Forum!
INFO SHEET  (registration on next screen)

WHAT:  Vermont Fresh Network’s 22nd Annual Forum – a farm-to-table grazing fundraiser dinner
WHEN:  Sunday, August 5th, 2018; Event is 5:00pm – 8:00pm; Set up starts at 3:00pm – you must arrive before 4:00pm
WHERE:  The Coach Barn at Shelburne Farms; Shelburne, VT  (beautiful site along Lake Champlain)
WHO:  Current VFN members – chefs, farmers, and specialty food & beverage producers – put on the show and 500-600 people attend
WHY:  Showcase your food, delight diners, promote local food, help VFN reach fundraising goals
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Additional Details:

-- With about 500 guests, we suggest preparing about 350 portions of your tasting.
-- Compostable service ware will be provided; you may bring your own, but it must be compostable.  If you need something special for your product, please let us know by July 1st .
-- We highly encourage you to decorate your table in a manner that best represents your establishment – be creative! 
-- Please bring product/menu signage (list dinner entrée in print for guests to see).
-- Volunteers will be on-hand to help unload and guide you to your table.
-- Set up begins at 3:00pm.  Tasting participants should be ready to go by 4:45pm; chefs as early as 5:15pm for a modified schedule this year.
-- At approximately 4:45pm we will take a group photo with all participating VFN members; please be ready to move to the designated location.
-- We strive for a Zero Waste event, so Shelburne Farms asks that you pack out whatever you bring in, including plastic wrap, foil, any paper products (menus, brochures, etc.), and box board.
-- Please provide your own utensils/tools/service items for use in prepping and serving.

Food or Beverage Producers and Farmer Info:

Tasting Tables:  A chance for specialty food producers, beverage producers, and farmers to showcase your products in a lively and exciting tasting venue.

What VFN provides:

-- A 6 foot draped serving table
-- Compostable service ware (6 inch plates, 2 oz tasting cups (not for hot products), forks, spoons, knives, napkins)
-- 2 entry tickets to the event

Chef Info:

Chef Tables:  An opportunity to partner with one of your VFN farm partners and prepare a small tasting to highlight the season and your partnership.

What VFN provides:

-- 8 foot draped table
-- Prep table
-- Compostable service ware (6 inch plates, forks, knives, and napkins)
-- Up to 4 entry tickets per table (some chefs invite their farm partner to serve with them)
-- Grill space – outdoor space for 6-7 chefs bringing their own grills; there is NO open flame or greasy smoke allowed inside the coach barn.  If you need heat, you may bring your own sternos.  Please plan your menus accordingly.  Contact us ASAP to reserve a limited outdoor grill spot.
-- Electricity is extremely limited in this historic building.  If pre-requested, we will do our best to accommodate access to electricity; please let us know ASAP if you'll require it for your table.

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