TerraVita Food & Drink Festival, named one of the “10 Southern Food Festivals You Need to Taste” by The Atlanta Journal-Constitution and “4 Can’t Miss Southern Food Festivals” by PeterGreenberg.com, is taking place in October in North Carolina’s Triangle region.
This year, TerraVita expans its eductation series—The Sustainable Classroom—by kicking off the festival with a featured discussion honoring those who use their culinary influence and capital to make a difference in their community.
Half of the proceeds from the event will be divided among the charities and causes highlighted by the speakers.
“TerraVita is about sharing this passion for sustainable food and drink, but it’s also about developing and supporting community. This event offers the perfect opportunity to connect with each of our speakers in a very personal way and highlight the causes that are near and dear to each of them,” explains founder Colleen Minton.
The event will kick off the festival weekendat 3 p.m. on October 6 with cocktails and light snacks. Tickets are $45.
Following this panel, TerraVita celebrates North Carolina’s rich culinary scene with a family-style dinner: The Carolina Table: East Meets West. Chef Steven Greene of Herons in the Umstead Hotel and Spa in Cary, North Carolina, Chef Sean Fowler of Mandolin in Raleigh, North Carolina, Chef Jim Noble of Noble’s Restaurant in Charlotte, North Carolina, and pastry chefs Krystle Swenson of Standard Foods and Andrew Ullom of AC Restaurants—both in Raleigh—are just a few of the collobarators. The dinner will be held at Chapel Hill’s Top of the Hill’s Great room for a cost of $100.
Following dinner, guests can join Border Springs’ Craig Rogers for his popular "Lambs & Clams."
Rappahannock Oysters and celebrated chefs, brewers, and spirit producers, will join Rogers and his cowboy cauldron for light, lamb-centric fare featuring his pastured Virginia lamb and Rappahannock’s shellfish. “Lambs & Clams” will be held at Southern Season’s courtyard at The Weathervane in Chapel Hill. Tickets are $55 per person.
On October 9, The Sustainable Classroom—a hallmark of the event—introduces visionary producers, chefs, journalists, and cookbook authors for culinary workshops, food and beverage tastings, demonstrations, and panel discussions that range in topic, but share a focus on sustainability. Participants may choose to attend up to five one hour and 15 minute classes, which take place October 9 from 9:30 a.m. to 2:30 p.m., and October 10, from 9:30 a.m. to 12:45 p.m. Classes will take place in two locations—at Southern Season’s Cooking School and at Top of the Hill’s Great Room.
Passes can be purchased for Friday or Saturday separately, for $65 and $55, respectively. The Friday pass includes three classes and the Saturday pass includes two classes. There is also a two-day class pass that offers the maximum number of classes (five total) for $110. Classes and notable participants and talent are below:
Waste Not: Scraps, Bites & Bits
Betsy Andrews of Organic Life, Chef Scott Crawford of Standard Foods and more
Me, Myself & Ribeye: And Exploration of Home Butchery
Jennifer Curtis of Firsthand Foods, Cheetie Kumar of Garland, Clay Trainum of Autumn Olive Farm and more
Beyond the Bar: Cocoa from Salty to Sweet
Andrea Weigl of The News & Observer, Jael Rattigan of French Broad Chocolates and Daniel Benjamin of Lucettegrace