Farm to Fork Celebrates its Tenth Anniversary

By Sarah Mausert

For ten years, Farm to Fork has celebrated the relationships between local farms, chefs, and culinary artisans. Taking place the first weekend of June, this year’s event promises to be a tasty tribute to ten years of celebrating farmers and food.  Proceeds will benefit beginning farmer training programs at the Center for Environmental Farming Systems (CEFS) and the W. C. Breeze Family Farm Extension and Research Center.  Nancy Creamer, director of CEFS emphasized the need for farmers, “It is essential that we train and support a new generation of farmers to achieve success.  Our mission is to provide strong mentorship and the tools to be sustainable.”

f2f

Friday, June 2 there will be a Sustainable Supper at the Downtown Raleigh Historic City Market.  Among the talented group of chefs preparing dinner are Billy Kotter of Dashi, Gray Brooks of Pizzeria Toro and Littler, Jason Smith of 18 Seaboard, and 2017 James Beard Best Chef Southeast Semifinalist, Cheetie Kumar of Garland.  Beverages will be provided by Fullsteam Brewery, TOPO distillery, Trophy Brewing, and Haw River Wine Man, among others. Guests will enjoy desserts prepared by Ali Rudel of East Durham Pie Company as well as ice cream made by Howling Cow Creamery at NCSU and Maple View Farm, courtesy of Treat in the City Market.  Preceding the dinner, TED fellow Michael Twitty will speak while children enjoy family-friendly entertainment.  Twitty’s book, The Cooking Gene: A Journey Through African-American Culinary History in the Old South, is scheduled to be published in August.

Twitty

Photo of Michael Twitty courtesy of the Southern Foodways Alliance

On Saturday, June 3rd, Five Chefs in Five Courses will be held at the Bridge Club in Raleigh.  Unfortunately, this event is sold out.  However, if you are lucky enough to make friends with someone who has an extra ticket, you will have an amazing dinner.  Chefs Ashley Christensen (Poole’s Diner, Death & Taxes, and others), Andrea Reusing (Lantern and Durham Hotel), Scott Howell (Nana’s, Bar Virgile, and others), Brett Jennings (Elaine’s on Franklin), and Phoebe Lawless (Scratch Baking) will be putting together a meal that will delight.  Wine pairings will be presented by Thomas Meunier of L’Authentique and Maximilian Kast of Broadbent Wines.

Reusing

Photo of Andrea Reusing courtesy of Twitter

On the afternoon of Sunday, June 4th, the 10th annual Farm to Fork Picnic will be held in Fearrington Village in Pittsboro.  Over thirty chefs, paired with local farms, will prepare bite-sized dishes featuring ingredients from those farms.  Some of the restaurants and farms included are: Acme with Castlemaine Farm, LaPlace Louisiana Cookery with Taylor Fish Farm, Harvest 18 with Walking Fish Cooperative, and Tribeca Tavern with Down 2 Earth Farms.  Additionally over two dozen local food artisans and breweries will be on hand as well, including Carolina Farmhouse Dairy, Carrboro Coffee Roasters, Just Bee Apiary, and Steel String Brewery.

 

Bon Appetit called the picnic, “The Country’s Best All-You-Can-Eat Feast.” Tickets for the events can be purchased at the Farm to Fork website.

Author: Sarah was born a yankee, but has been a Durhamite for ten years now. She enjoys red wine, bourbon, her dogs, Captain and Morgan, and her cats, Johnny and Walker.

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