FOODIE THE
they love it, and it is also a great representation of what our state has to offer.”
ISSUE
A CAROLINA FOOD SUMMIT Wednesday and Thursday, Sept. 28-29
THE SUSTAINABLE CLASSROOM Friday, Sept. 30
PHOTO BY SARA LOGAN
PHOTO BY SARA LOGAN
PHOTO BY PETER TAYLOR
PHOTO BY PETER TAYLOR
New this year, the summit is the result of a partnership between TerraVita, EducationNC, the UNC Food For All campaign and the Triangle-based Jamie Kirk Hahn Foundation. “We are always trying to figure out how to make [the festival] more engaging to different audiences,” Colleen says about this new two-day feature aimed at empowering the community to discuss food issues from hunger and policy to sustainability. Don’t miss the State of North Carolina Foodways with Marcie Cohen Ferris.
GRAND TASTING ON THE GREEN Saturday, Oct. 1
Save room for samples from 40 chefs that pair with more than 120 The heart and soul of TerraVita, Colleen admits the classroom portion sustainably produced beverages at Southern Village. New this year is that combines workshops, tastings, demos and discussion is “probably the reason I do this whole festival.” She’s most passionate about offering the artisan tent that will feel like a “festive farmers’ market on the front end,” says Colleen. Expect a dozen or so participants including a knife rich, multifaceted programming to her audiences and loves watching craftsman and food purveyors offering bread, pasta sauces and more, chefs and industry experts come together to collaborate. Of her eight which is a great way to bring home your favorite bites. classes this year, Colleen is most excited about the ones diving into the world of heirloom plants, ethical meats and the culture and heritage BONUS: DEEP RUN ROOTS DINNER behind Southern food, all taught by heavy hitters such as Vivian Thursday, Sept. 29 Howard, Craig LeHoullier and Toni Tipton-Martin. Sadly, this event celebrating chef Vivian Howard from Chef & the Farmer in Kinston and her PBS show “A Chef’s Life” sold out in July, HILL FIRE: PITS, SPITS & GRILLS DINNER Friday, Sept. 30 but it is still worth noting for the special relationship the star shares with the festival. Vivian’s been a participant since the beginning and since Held at the Carrboro Town Commons, this dinner features “basically her cookbook drops the week after, she’ll be the toast of the evening. all men and women who love to play with fire,” Colleen says. Chefs come in from across the Southeast, and this year will include Sam Jones Five chefs – including Crook’s Corner’s Bill Smith – will be putting their own spin on her dishes. –Laura Zolman Kirk CHM from Winterville, chef Jeremiah Bacon from Charleston among others. September/October 2016 chapelhillmagazine.com
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