Dartmouth Natural Resources Trust’s annual Barn Bash fundraiser is becoming a foodie’s paradise as organizers rejuvenate the event with farm-to-table menus and more dining options.

DNRT’s largest fundraising event of the year started out as a traditional hoedown with only a single caterer providing meals, but the 12th annual event on August 26 featured 12 area restaurants and catering companies serving up locally-sourced food – up from the nine last year, according to event co-chair Lyn Keith.

“We now have 12 restaurants serving food in a more farm-to-table manner,” Keith said, adding that the transition began last year, but she and fellow co-chair Gretchen Knowlton wanted to take that one step further this year.

Event-goers could find everything from seafood to burgers at tables from restaurants like dNB Burgers, Little Moss, and Salvador's.

Alicia Carroll from The Bayside in Westport served up locally-sourced New Bedford scallops purchased from Northern Edge Seafood with a dusting of cayenne pepper for spice, along with a maple syrup glaze – inspired from a menu item at the restaurant.

Ricky Dare from Farm and Coast Market prepared chorizo verde tacos served with sweet corn relish, using beef from Westport’s Weatherlow Farms.

“I like tacos and I had really good beef so I figured why not make tacos,” Dare said.

More food wasn’t the only change Keith made this year. Instead of a traditional hoedown, Keith brought in Beatles tribute band The Oh Nos to perform live music.

Along with a new live auction, DNRT Development and Outreach Specialist Kendra Murray noted this year’s event is the largest in history, with over 300 tickets sold and more than 40 volunteers helping to make it all happen.

DNRT Executive Director Dexter Mead noted that in previous years, the event has brought in around $40,000-$50,000. Money raised through the event support DNRT’s land conservation efforts, Mead said.