Hall High School's cafeteria was close to overflowing with good food and good will as a large group of school organizations came together for the first Farm-to-Table Dinner on Wednesday evening.
The "Breaking Bread" event was spearheaded by Liz Devine, who teaches a class called Global Problem Solving. On Wednesday night, Devine said the dinner had raised well over $900, but that the proceeds hadn't yet been totaled and would likely go up from there.
The dinner was sponsored by West Hartford School's Food Services Department, as well as Hall's Global Problem Solving class, foods classes, art classes, business classes, and the Empty Bowls and Human Rights clubs. Funds raised will go to the West Hartford Food Pantry, FoodShare, and a community garden to be built at Hall. Teachers from all disciplines collaborated on the effort, which was also part of Hall's "Do Something" week.
Celebrity guest chefs cooked and presided over the dinner, including Terry Walters, author of "Clean Food Cookbook," Hunter Morton of Max Downtown, Anthony Cameilleri of Rizzuto's, Mark Shadle of G-Zen, and Chris Torla of Trumbull Kitchen.