Terra Vita Food & Drink Festival Celebrates Eight Years

By Sarah Mausert

Details for this fall’s Terra Vita Food and Drink Festival were released at the Blind Pig’s “Eve of the Eighth” dinner in Raleigh earlier this month (more on that dinner in another post). The festival, which focuses on food and drink sustainability, will take place this October from the 18th to the 21st in various locations around Chapel Hill.  It will be a jam packed four days with lots of events taking place.  Through all the events, sustainability remains the focus; the entire festival produces zero waste through extensive recycling and by using compostable goods.

Terra Vita has donated over $50,000 to local organizations over the years. Last year the TerraVita Educational Foundation was introduced with a mission to promote and execute educational initiatives around nutrition and healthy eating. There will be a raffle to infuse funds into the foundation.  Tickets can be purchased for individual events or for the entire festival here.

On Wednesday, October 18, 6-8:30 PM, in the Great Room at Top of the Hill, chefs from the coast to the mountains of North Carolina will meet in a family style meal at the East Meets West Dinner.  Tickets are expected to go quickly.  More chefs will be added to the dinner and the list currently includes:

Joe Kindred of Kindred, Davidson, and Hello Sailor, Cornelius

Ashley Capp of Buxton Hall Barbecue, Asheville

Josh DeCarolis of Mother & Sons, Durham

Bret Edlund of Crawford & Son, Raleigh

Rebecca Alvarado-Paredes of Manna, Wilmington

Kim Hunter of Kimbab, Raleigh

Matt Butler of The Great Room, Chapel Hill

MothersSonsTrattoria-CavatelliSausage

Cavatelli and sausage at Mothers and Sons

On Thursday, October 19, 8:30AM-3:30PM there is Feeding Your Soul: A Goodness Workshop, a retreat taking place at the The Parlour at Manns Chapel. The morning will start off with some yoga which will be BYOYM (bring your own yoga mat), meditation and inspiration from special guests.  Lunch will feature healthy and delicious snacks.  Laura McKowen and chef Scott Crawford will also speak about finding your inner voice and finding balance in your life.

Also on Thursday, 10AM-2PM, you get to go hunting, but not with guns. Instead, you’ll go foraging with help from experts at the Piedmont Picnic ProjectInto the Wild: Feasting on the Foraged will take place at the Barn of Chapel Hill.  After the hunt, there will be a wild cocktail class led by Fair Game Beverage and Crude Bitters and Sodas.  Chef Clark Barlowe, of Heirloom Restaurant, will prepare lunch from previously foraged ingredients.  Be aware, tickets for this event are very limited.

cbarlowe

Chef Clark Barlowe

Later, on Thursday evening (6-8:30PM), Terra Vita presents Hill Fire: Coastal Roast.  This is the third year that this event has been part of Terra Vita, but this year there’s a twist.  Instead of focusing on meat, seafood and veggies will be the stars.  This dinner has another great roster of chefs.

Scott Crawford of Crawford & Son, Raleigh

Annie Pettry of Decca, Louisville, KY

Ian Boden of The Shack, Staunton, VA

Dean Neff of PinPoint, Wilmington

Jim Noble of Noble Food & Pursuits, Charlotte

Cheetie Kumar of Garland, Raleigh, NC

Gabe Barker of Pizzeria Mercato, Carrboro

Bruce Moffett of the Moffett Restaurant Group, Charlotte

garland

Garland in Raleigh

On Friday, The Sustainable Classroom takes place in multiple locations around Chapel Hill, 9AM-3:30PM.  Your all day pass will get you four classroom sessions focusing on sustainability led by chefs, journalists, cookbook authors, food artisans, brewers, etc. Classes can include workshops, food and beverage tastings, demonstrations, and discussions and will last one hour fifteen minutes each.

Friday evening Seasoned in the South takes place; enjoy a meal prepared by chefs paying tribute to chef Bill Smith.  Twice a James Beard final-five finalist for Best Chef in the Southeast, Smith has been cooking at Crook’s Corner in Chapel Hill since 1993 and is well known for his food writing and cookbooks.  The list of chefs is growing but currently includes:

Elizabeth Karmel of Girls at the Grill, New York City

Chris Stewart of The Glass Onion, Charleston, SC

Jason Alley of Pasture and Comfort, Richmond, VA

Sam McGann of The Blue Point, Duck, NC

Sheri Castle, Chapel Hill, NC

bsmith

Chef Bill Smith

The final event, Grand Tasting on The Green, takes place on Saturday, October 21 from 1-4:30PM at The Green at Southern Village. `Not only will this event include edibles from more than 40 chefs and artisans from around the state, but also more than 80 sustainably-produced beverages from around the globe, including microbrews, spirits, craft sodas, organic coffees, and organically grown wines.  There will also be an Artisan Market where the products featured can be tasted and sampled.

Don’t forget, you can purchase one ticket for the entire festival or individual tickets for one or more events.  There are also raffle tickets available for purchase for the TerraVita Educational Foundation.

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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