Milton Community Food Pantry ‘plates’ it forward
Each dish was served by pantry volunteers such as Linda Walters, shown serving chef Hari Cameron’s carrot and bacon ragu pasta. RYAN MAVITY PHOTOS
Milton Food Pantry President Lawrence Bivens welcomes the crowd to Plate It Forward.
Chef David Kneller explains how he made the evening’s first course: white bean hummus with smoked mussels topped with chili garlic crunch and pickled red onions. 
Chef David Kneller’s mussels-based dish. 
The assembled crowd enjoys the first course. 
Chef Hari Cameron demonstrates how he created his carrot and bacon pasta dish. April 27, 2026
Event Date:
Each dish was served by pantry volunteers such as Linda Walters, shown serving chef Hari Cameron’s carrot and bacon ragu pasta. RYAN MAVITY PHOTOS
Milton Food Pantry President Lawrence Bivens welcomes the crowd to Plate It Forward.
Chef David Kneller explains how he made the evening’s first course: white bean hummus with smoked mussels topped with chili garlic crunch and pickled red onions.
Chef David Kneller’s mussels-based dish.
The assembled crowd enjoys the first course.
Chef Hari Cameron demonstrates how he created his carrot and bacon pasta dish.
Milton Community Food Pantry held a fundraiser April 18, featuring four chefs serving up a four-course dinner.
Held at Milton fire hall, the Plate It Forward event saw chefs David Kneller, Hari Cameron, Preston Russell and Dru Tevis make four dishes using ingredients provided by the pantry. The event also featured a raffle with prizes donated by local businesses and organizations such as Fresh Market, Dogfish Head and Milton Arts Guild, and a cash bar with beverages donated by Oak Creek Wine and Spirits.
Each dish was served by pantry volunteers.
Each dish was served by pantry volunteers such as Linda Walters, shown serving chef Hari Cameron’s carrot and bacon ragu pasta. RYAN MAVITY PHOTOS
Milton Food Pantry President Lawrence Bivens welcomes the crowd to Plate It Forward.
Chef David Kneller explains how he made the evening’s first course: white bean hummus with smoked mussels topped with chili garlic crunch and pickled red onions.
Chef David Kneller’s mussels-based dish.
The assembled crowd enjoys the first course.
Chef Hari Cameron demonstrates how he created his carrot and bacon pasta dish. Event Details :
Event Date:
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