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The 7th Annual Naked Table Locavore Luncheon to Benefit Sustainable Woodstock

Aug 09, 2015 04:30PM ● By Kirsten Gehlbach
The “naked tables” event for 7th Annual Naked Table Locavore Luncheon On Covered Bridge to Benefit Sustainable Woodstock are solid-maple dining tables that project participants constructed the day before at a hands-on workshop led by local master craftsman Charles Shackleton of Shackelton Thomas. Wood used for the tables was harvested from the nearby Marsh-Billings-Rockefeller National Historical Park. The workshop day includes a tour by park foresters, who explain the harvesting process and the importance of forestry management.

Started by Charles, the Naked Table Project is a sustainable community event where trees, foresters, makers, chefs, food, and the community come together to celebrate the idea of a different kind of harvest—the harvest of trees.

“By making tables from local woods, it connects people to each other, their environment and community, making things by hand,” says Charles. The project celebrates the idea of the table as central to our lives.

On Sunday, the newly made tables are brought to the covered bridge in the center of historic Woodstock and lined up, end to end, in preparation for the Sunday feast where table makers and members of the community come together. The luncheon, prepared by the Woodstock Farmers’ Market, is comprised entirely of locally sourced foods. This year’s keynote speaker is Professor Lee Rybeck Lynd, a visionary and leader in the field of biofuels and sustainability.

Tickets are $65 per person, with proceeds benefiting Sustainable Woodstock, a local not-for-profit organization dedicated to environmental and conservation education and projects. Volunteers from Sustainable Woodstock serve the meal.

Tickets can be purchased by visiting or by calling (802) 457-2911.

The 2015 Naked Table Luncheon Menu

Pepper-Encrusted Boyden Farm Beef Tenderloin

Cantaloupe, Watermelon Radish, Aïoli, Crostini, Vermont Shepherd Verano Cheese

Misty Knoll Stuffed Chicken Breast

Spinach, Herbed Chèvre, Mesclun, Confit Vegetables, White Balsamic Vinaigrette 

Peach and Raspberry Mousse

Pâté Sucrée, Chantilly Cream, Red and Black Currants

Local Vermont farms that supplied food for this year’s lunch include Boyden Farm in Cambridge, Hurricane Flats in South Royalton, Crossroad Farm in Post Mills, Vermont Shepherd in Westminster, Red Hen Bakery in Middlesex, Misty Knoll Farm in New Haven, Caledonia Spirits in Hardwick, Vermont Creamery in Websterville, Ken Woodhead in Woodstock, Wellwood Orchards in Springfield, Newhall Farm in Reading, Champlain Orchards in Shoreham, Cold Hollow Cider Mill in Waterbury Center, and King Arthur Flour in Norwich.

Please contact Karen J. Irvine at her cell number, (802) 251-2055, or office (732) 216-6335, or email [email protected].

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