Farm-to-Table Dinner - July 2022
Chef Vince Marsh learned his favorite cuisines from his mother, Brenda Marsh. Brenda cooked a lot of southern, Italian, and Asian dishes when Vince was growing up. Vince now enjoys combining those three cuisines to make something unique. Vince learned from his mother how to make any delicious meal from what was in your cabinet.
Vince went to culinary school for a short time, and decided their style of teaching wasn’t for him. Most of Vince’s training comes from his 35 years of various restaurant experience.
Vince decided to become a chef some time after he quit school to take care of his wife and her health. He started his own catering business in Texas that was called Hole N The Wall Catering. He then moved up to the Black Hills after his wife passed, and looked around for cooking jobs. That is when he found the Custer Beacon. “That was probably the best decision I could have made,” says Vince.
Vince’s inspiration is his mother, Brenda, and his aunt, Patsy. He says that they paved his knowledge using what they had and making it delicious! Vince says that cooking is his therapy.
A limited number of tickets are available. A $100 ticket entitles the participant to the four-course meal served under our event tent, a glass of local wine or craft beer, music, and a stroll about the gardens and farm. A cash bar will be available for additional drinks. Nonalcoholic iced tea or lemonade is also available.