Lara De Pietro likes to joke that in her family, “the apple didn’t fall far from the tree.”

The Westport Island chef is bringing a farm-to-table benefit dinner to Westport Island’s historic Squire Tarbox Inn on June 13, with the help of her parents and brother.

Her father, Mario De Pietro, who runs the inn with his wife Roni, is a respected chef himself, who once cooked in famous New York restaurants such as Tavern on the Green, The Brasserie and Four Seasons. “He was always very involved in food,” she said. “And now I’m a chef and my brother is a farmer.” Lara’s brother, Kyle De Pietro, along with his wife Angie, and their sons Julian and Elijah, own and operate their own MOFGA-certified farm, Tarbox Farm, not far from the inn.

The farm-to-table event, The Squire’s Table, is the result of De Pietro’s efforts to creatively bring exposure to the inn while also supporting the local community.

She approached Maine Organic Farmers and Gardeners Association about the idea of a farm-to-table event, and was met with enthusiasm.

And De Pietro has been floored by the support she’s seen from other local farms. “They’ve donated tons of food,” she said. “They’re supported by MOFGA, and so they’re more than willing to help out.” Proceeds of the event will benefit MOFGA.

De Pietro said she is excited to bring the community together to eat delicious local food and support local business and artisans, as well as MOFGA. She and her family respect everything that MOFGA does to help Maine farmers.

“It doesn’t matter if you’re making homemade jam or a handmade sweater,” De Pietro said. “It all goes back to supporting a local economy.”

De Pietro has been helping her parents run the inn since she returned to the East Coast after earning her degree in health science nutrition at Bastyr University, and later apprenticing at her uncle’s restaurant in Geneva, Switzerland.

De Pietro is excited to use her background as a nutritionist and accomplished chef to truly evolve the inn into a sustainable and diverse farm, complete with herbs for medicinal teas, heirloom vegetables and milking goats. “It’s all in my 10-year plan,” she said.

The evening will begin at 5 p.m. with a social hour featuring local beers and wines, herbal iced tea, and appetizers such as mini grilled pizzas and grilled oysters.

While guests mingle before dinner, they are welcome to explore the inn’s grounds on self-guided farm tours or watch De Pietro and her team prepare some of the delicious organic food that they will be serving later on.

There will be live music to check out as well as a craft fair featuring the talents of local fiber artists, painters and jewelers.

A four-course dinner begins at 6 p.m. Examples of what guests could see on the menu: chilled sorel soup and deboned chicken stuffed with nettle, mushrooms and veal. “Nettles because they’re good for you and veal because it still has to taste good!” De Pietro said. Her themed dinner will reflect springtime renewal; foods that, according to De Pietro, “will taste good and nourish you.”

Guests that evening can also participate in a silent auction and raffle that will feature prizes such as a guided fishing trip, local artwork, gym memberships, car detailing at Wiscasset Ford, Hardy Boat tours, and gift certificates to area jewelers and restaurants.

Tickets are $100 each and can be purchased from MOFGA by calling 207-568-4142, or online at www.mofga.org.