Our Moving Table, a Farm-To-Table Dinner

Our Moving Table celebrated its fourth year in the running on Saturday, August 10, with a fully-local dinner under the stars at Glamorgan Events in St. Augustine. This special occasion was truly one of a kind, being the only farm-to-table dining experience in Trinidad and Tobago using over 95% locally-grown and sourced ingredients.

To celebrate this milestone, founders of D’ Market Movers Ltd. David Thomas and Rachel Renie announced a new initiative called “DMOVEMENTT” in partnership with Why Farm TT. They will invite local restaurants to create a menu using 75% or more local ingredients and challenge them to only serve that for an entire week. In return, they will assist restaurants and chefs in accessing more local ingredients and or substitutions for their current menu by providing them with a comprehensive database of local food suppliers.

Thomas and Renie are fully committed to supporting our farmers to grow local food production, encouraging the nation’s people to appreciate the movers and shakers of our agriculture sector and recognising its potential to make our consumption more sustainable for future generations. 

Each ticket for Our Moving Table costed $450 per person, inclusive of a 3-course farm-to-table dinner and an open bar with cocktails made from freshly-squeezed juices (guava-pine, tamarind, mauby, watermelon-passion and more!). Local artisans — King’s Speciality, Juicaholics, Twigs Naturals and Whimsy ‘n Spice Baking Co. — were there, sharing their stories and products with guests. 

In the kitchen, Our Moving Table’s Chef Gerard Marquez was joined by Jodi Eversley, TTHTI’s Junior Chef of the Year for the National Culinary Team 2019. Even though she’s yet to graduate hospitality school, she has already won many medals and offered her award-winning sweet hand to patrons of the night. 

Two tilapia dishes — tilapia sweet potato cakes with pineapple salsa compote and dill-scented tilapia in a pumpkin puree — appeared on the menu. The fish was supplied by Kent Farms Limited, one of Trinidad’s largest tilapia farm, to raise awareness about the market: most of the tilapia we see in the groceries are imported from countries with little to no regulations on safe farming practices. 

The dinner was so perfectly curated using the freshest seasonal and all-local ingredients that one could only heed to the founders’ call: “Every time you go out to eat, ask restaurants to use more local ingredients”.

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