FreshFarm Markets Farmland Feast by the Numbers

Including $2 million in raised funds and two chickens on the auction block.
FreshFarm Markets Farmland Feast by the Numbers
The 12th annual Farmland Feast has grown from a small dinner to a gala in the Ritz-Carlton. Photograph courtesy of FreshFarm Markets.

The 12th annual FreshFarm Markets Farmland Feast, one of the biggest fall food events, happens on Monday, November 10, at the Ritz-Carlton Washington DC. What began as a small group at Ristorante Tosca in 2002 has become a full-blown gathering of local food, farmers, chefs, sommeliers, and producers; much like the growth of the FreshFarm farmers markets, which have expanded to 13 locations in the larger metropolitan area. Tickets range from $150 for the cocktail reception to $300 for the sit-down dinner, which supports the nonprofit organization and its charitable programs. Here’s a rundown of what to expect by the numbers.

$2,000,000: The amount of money raised since Farmland Feast began in 2002.

2: Quantity of live chickens one can win in the live auction, along with a coop from Rent a Coop.

520: Number of attendees expected this year.

50: Farmers who’ll party along with guests at the event.

800: Bivalves Rappahannock River Oysters plans to shuck and serve at the oyster and beer bar.

36: Liters of local spirits used in the opening reception, including pours from Green Hat Gin, Boyd & Blair Vodka, and Catoctin Creek Roundstone Rye.

225: Bottles of local wine to be served from the likes of Barboursville Vineyards and Early Mountain Vineyard.

75: Tacos from Chaia DC for whoever bids on 25 week’s-worth of food from the vegetarian taco vendor in the auction.

207: Number of head chefs and sommeliers who’ve participated in Farmland Feast since the beginning.

406,000-plus: Shoppers who frequent the 13 FreshFarm market locations per year.

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Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.