Louisville, KY - One hundred guests gathered at the historic Farmington plantation in Louisville on the evening of Thursday, July 11th to experience fine dining infused with hemp foods in support of the Kentucky Hemp Heritage Alliance and the Heritage Hemp Trail. The five course hemp feast was prepared by Louisville Chef Adam Burress, owner of Hammerheads, Migo, Ostra and Game.
Menu
Hemp Wildflower English Pea Hummus on Hemp Toast
Watermelon Cucumber Salad tossed in a Hemp Ponzu Vin, Hemp Oil and Goat Cheese
Elote with a Hemp Aioli, Toasted Hemp Hearts, and Cotija Cheese
Kentucky Bison in a Scotched date and Hemp Hibiscus Mole with Brie and Aged Beemster
Hemp Tres Leches Cake made with CBD Honey
The 2019 Farmington Hemp Dinner was presented by sponsors 502 Hemp & Wellness Center and Commonwealth Extracts, and honored the Glenn Sea Family. The Sea's are Farmington volunteers descended from David and Martha Spencer, who were enslaved at Farmington by John Speed’s son in law, Austin Peay, from approximately 1843-1865. Descendants of the Spencers have shared their family photographs, oral tradition, and stories to enrich the Farmington interpretation.
Farmington was the center of a thriving 550 acre hemp plantation that was sustained by nearly 60 enslaved African Americans who lived in cabins on the property. Today, the historic home interprets the hemp history rooted in the property to help educate visitors about the crop — its past and its future. In 2016, hemp returned to Farmington as part of the Kentucky Hemp Pilot Program. Today, the small plot and hemp exhibit at Farmington are featured as part of the Heritage Hemp Trail, facilitated by the Kentucky Hemp Heritage Alliance (KHHA). Funds raised from the 2019 Hemp Dinner are going toward Farmington and the KHHA to continue the hemp plot and educational initiatives.
2019 Farmington Hemp Dinner Photos
© 2019 Kentucky Hemp Heritage Alliance, Heritage Hemp Trail, and Kentucky Hempsters.
Photos by Krista Walker/You've Got Flair.
