Charlotte Chefs and Farmers Gather for Farm to Fork

The second annual Farm to Fork in the Garden took place at Daniel Stowe Botanical Garden in Belmont on a warm October Sunday evening.

Piedmont Culinary Guild partnered with the Center for Environmental Farming Systems for a grand tasting event featuring local chef and farmer pairings. Guests brought picnic blankets and lawn chairs to set up on the garden grounds while enjoying live music, libations, and plenty of tasty bites.

Here’s a peek at a few favorites.

Smokey offering from Sweet Lew’s BBQ

Smokey offering from Sweet Lew’s BBQ

Smoked Pork from Sweet Lew’s BBQ

Lewis Donald brought his smoker and had several meats smokin’ away all evening long.

North Carolina Porgi Crudo from Upstream

North Carolina Porgi Crudo from Upstream

North Carolina Porgi Crudo from Upstream

Chef Sam Diminich topped the crudo with late summer peach preserve, Thai chili, salted burdock root, and aged soy dashi vinaigrette.

Seared Diver Scallops from Forsyth Country Club

Seared Diver Scallops from Forsyth Country Club

Hickory Wood Smoked & Pan Seared Diver Scallops from Forsyth Country Club

Chef Blair Cannon partnered with Emma Hendel of Fair Share Farm to create this dish with squash puree, braised kale, house-cured country ham, hickory nuts, and micro salad.

Braised Beef Shank from The Flipside Cafe

Braised Beef Shank from The Flipside Cafe

Braised Beef Shank from The Flipside Café

Chef Jonathan Forte partnered with Shelley Eagan of Proffitt Family Cattle Co. to serve the beef with root veggie hash, celery root puree, horseradish, and persillade.

Duck Fried Rice from The Compass Group

Duck Fried Rice from The Compass Group

NC Duck Fried Rice from The Compass Group

Chef David Quintana elevated the fried rice game with Carolina gold rice, fried chili oil, and XO sauce.

Beef Tartare from Southminster

Beef Tartare from Southminster

Harmony Ridge Farms Beef Tartare from Southminster

Chef Philip Platoni partnered with K. Isaac Oliver to use Harmony Ridge Farms products in this mustardy, savory dish.

PCG and CEFS are partnering up once again for a percent night later this month. On October 17, five percent of net sales made at local Whole Foods will go back to the two organizations. Participating locations are Charlotte, Huntersville, Greensboro, Winston-Salem, Durham, Cary, Chapel Hill, and Wilmington. See the Facebook event page for more information.

Heather Sinyard