THIRTEEN hours of volunteer prep time, eight courses, 900 wine glasses, thousands of forks and knives, countless laughs and one big barn.
This year's Gate to Plate Long Lunch was no small thing.
Three-hundred guests enjoyed an eight-course degustation menu with contributions from the Valley's finest producers and chefs.
Representatives from all three tiers of government were on hand to help celebrate the spectacular food the Valley can proudly boast.
Clarence Valley caretaker mayor Richie Williamson was on hand to mark the occasion.
"This is a very important day for the food and the produce of the Clarence Valley," Cr Williamson said.
The menu showcased the cooking of the Valley's leading culinary professionals and a rare co-operative cooking effort produced a menu that the Clarence can truly be proud of.
The chefs of Grafton's very own No.1 Duke Street kicked things off with Wooli oysters three ways, a mountainous antipasto plate followed by mulloway rillettes.
The menu and the wine then shifted to heavier offerings of seafood mornay pie followed by a palate-cleansing lemon sorbet from Prince Street I Scream.
Bangalow pork belly and Yul- gilbar beef made up the main courses.
The finishing touch was a decadent dessert tasting plate followed by Espresso Botero coffee.