Still a couple of days away from its debut, The Event in a Tent already has what many older, more established festivals lack: A signature sandwich.

Bo Foard of Hardy Foard Catering says he and his partner, Gretchen Hardy, have cooked up a special sandwich just for Saturday’s inaugural Event in a Tent. It’s a pot roast beef sandwich with sweet cherry peppers, and it’s just one of the many delicious things Hardy Foard Catering will be serving up on Saturday.

Founded a year and a half ago, Hardy Foard Catering is the brainchild of Bo Foard, a lifelong foodie and home chef, and Grethen Hardy, a graduate of Culinary Institute of America. They made their debut on a very big stage when they catered Vermont Gov. Peter Shumlin’s Inaugural party at the Brattleboro Museum & Art Center, wowing more than 450 people with their food. Since then, they’ve catered events large and small, always with a commitment to local ingredients. They buy as much produce as they from Lilac Ridge Farm in West Brattleboro, and they get their bread from Vermont Country Deli.

Hardy Foard Catering also has a commitment to creativity. “We like to make what we didn’t do last time. We both really enjoy cooking,” said Foard. “We’re really curious and risk-taking.”

For The Event in a Tent, Hardy Foard Catering is making three different salads, two with protein, and three selections of sandwiches. They are also sending out roving hawkers into the crowd gathered on Famolare Field, peddling mac and cheese, shrimp sliders and pulled pork sliders, among other tasty things.

They’re looking forward to being part of the inaugural Event in a Tent. “I think it’s a great idea, and it’s on a beautiful site,” said Foard.

For more information and photos like the ones included in this post, visit www.hardyfoardcatering.com.