Parkhurst Executive Chef Jen O’Donnell flips the burgers at Summer Farm to Fork traditional picnic day event.

The Summer Farm to Fork events typically sell about a hundred meals, though some are shareable and so the total per-event dining total is closer to 150.

The Summer Farm to Fork events offer specific menus on different days, such as this barbecue array with all the fixin’s.

The Summer Farm to Fork events also promote products made by the campus working organic farm, which are sold at a farmers market table.

Courtney Blood, general manager for Parkhurst at Chatham University, says the Summer Farm to Fork events have met the goals of engaging the community and promoting the university and its farm and dining program. Starting in August, plans call for extending it to meal kits that designed to feed two to four people and will typically also include a recipe that can extend the kit for another meal.