TICKET SALES ON SALE NOW!
All tickets must be purchased in pairs or if large group sitting together.
The District Feast in the Heart of Quincy
Five-Course Farm-to-Table Dinner
& Silent Auction Fundraiser
Sunday, September 13, 2026
Cocktail Hour 4:30-5:30pm
FEATURING
A signature cocktail and brew from Quincy Brewing Co.
Craft coffee drinks by Electric Fountain Brewing
Dinner 5:30-7:30pm
Be our guest as we host 200 District friends at one long table down the middle of 6th Street – near Quincy Brewing Co. & Atlas’ Slice between Maine and Hampshire.
We have an incredible line-up of chefs for the 2026 fundraiser who are eager to showcase their culinary expertise with some of the finest and freshest ingredients! 8te Open and Atlas’ Slice Owner & Chef Jared Tipton will be focusing his talents on preparing one of the finest beef dishes to ever be featured at Feast. The bread course will feature bread, cheeses, jams, etc. from several Market farmers. Chef Gus Siebers of Boodalu is taking on the appetizer course, Tiramisu will oversee the salad course, and Shandi Long, owner of Shandi’s, will be preparing a seriously delicious dessert. As always, each course will include ingredients sourced directly from farmers and vendors at our District Quincy Farmers Market and–new this year–beef donated from our local grocer, Niemanns Food.
2026 FEAST MENU
1st COURSE – BREAD BOARD
by Farmers Market Farmers
Sourdough Bread, Jam, & Cheeses
A thoughtfully curated taste of The District Quincy Farmers Market, featuring handcrafted sourdough, a selection of artisan cheeses, and house-made jam. Sourdough • Lindsey Wellman • Sweet Lady Jane’s
Artisan Cheeses • The Cheese People
Homemade Jams • Timma Lake • XOXO Timma
2nd COURSE – APPETIZER
by Gus Siebers – Boodalu
Korean-Style Meatballs
House-crafted meatballs glazed in a rich Korean-style BBQ sauce, bringing together savory, sweet, and smoky notes with a gentle touch of spice. Finished with bias-cut green onion and sesame seeds—an inviting second taste of the local flavors.
3rd COURSE – SALAD
by Susana Cucuk – Tiramisu
Authentic Mediterranean Salad
A colorful salad made with fresh vegetables, olives, feta cheese, and olive oil. This isn’t a recipe reserved for special occasions. It is the kind of salad that can be found on the table in many homes throughout Southern Europe.
4th COURSE – MAIN
by Jared Tipton – 8te Open/Atlas’ Slice
The Jinn
Shawarma-inspired local beef sirloin finished with a vibrant cilantro-basil chermoula and accompanied by an exquisite harrisa-tahini potato and Israeli couscous salad, and Greek-style fresh green beans.
5th COURSE – DESSERT
by Shandi Long – Shandi’s
Ooey Gooey Butter Cake
A beloved Midwest classic, reimagined for Feast—rich, buttery Ooey Gooey Butter Cake served with creamy vanilla bean ice cream. A decadent, nostalgic finish to our farm-to-table feast.
NEW!
SILENT AUCTION
Details to come. Even if you are not attending Feast, you will have the opportunity to bid on a variety of hand-picked and curated baskets from local businesses. From experiences to services, these baskets will each be one-of-a-kind items!
Photos & details to come.
Feast Fundraiser
Feast in the Heart of Quincy presented by Quincy Medical Group benefits The District and its Quincy Farmers Market. This Quincy tradition is prepared using the freshest ingredients from local farmers, many of which can be found at The District Quincy Farmers Market held Saturdays, May through October, 8am-1pm in Washington Park, except–new this year–the Market is held on 6th Street the last Saturday of each month (May-October)
THANK YOU TO THIS YEAR’S FEAST IN THE DISTRICT SPONSORS
presenting sponsor…
FARMERS TABLE SPONSORS
CHEFS TABLE SPONSORS
FEAST FRIEND SPONSORS
