Local Chefs Gear Up for Farm to Fork in Charlotte

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The second annual Farm to Fork in the Garden will return to Daniel Stowe Botanical Garden on Sunday, October 6 from 4:00 – 7:00 p.m.

The event, hosted by Piedmont Culinary Guild and the Center for Environmental Farming Systems, features chef and farmer pairings to celebrate our local food landscape. More than 50 chefs and farms will participate, and alcoholic beverage purveyors will be pouring spirits.

One ticket grants the holder unlimited tastings during the three-hour window. Adult tickets are $85, young adults (ages 13 – 20) are $50, and children get in for free. Purchase your tickets here. For more information on the event visit www.piedmontculinaryguild.com/f2f/

Here are just a few of the chef and farm pairings we’re most excited to try.

Chef: Lewis Donald, Sweet Lew’s BBQ
Farmer: Hickory Nut Gap
Dish: Various cuts of grass-fed beef and pork from Hickory Nut Gap

Chef: Phillip Platoni, Southminster
Farm: Harmony Ridge Farms
Dish: Harmony Ridge beef tartare, Harmony Ridge vegetable chips, bitter greens, Lusty Monk mustard vinaigrette, cured Harmony Ridge egg yolk

Chef: Sam Diminich, Upstream
Farm: Hickory Nut Gap
Dish: Braised pork neck tart, smoked ricotta, Macintosh apple, Chioggia beets

Chef: Matthew Martin, Freshlist
Farm: Boy and Girl Farm
Dish: Boy and Girl Farm sweet potato and zucchini fritter with sugar rush peach pepper hot sauce and pickled collard slaw

Chef: Ashley Boyd, 300 East
Farm: Blue Goat Dairy
Dish: Smoked sweet potato, Blue Goat Dairy goat cheese, tahini, cilantro, pomegranate

Chef: Adam Reed, Santé
Farm: Clearview Farm
Dish: Clearview Farm smoked chicken drumstick with potato cake, apple puree, pickled Trinidad peppers

Heather Sinyard