March 11-12, 2017
Art Institute of Charlotte
2110 Water Ridge Pkwy.
Charlotte, NC 28217
A weekend of education and exchange for culinary and farm professionals, enthusiasts, consumers, and the curious.
Your $175.00 Two-Day Registration to the Piedmont Culinary Guild Symposium Gets You:
From across the Carolinas, farmers, chefs, culinary educators, mixologists, food writers, and industry professionals will gather at The Art Institute of Charlotte for a weekend of examining our food culture – looking back to where we’ve been and looking forward to where we are going: what we eat, what we drink, and how we can all work together to create a healthier, increasingly sustainable food environment.
The Piedmont Culinary Guild Food and Beverage Symposium is for industry professionals and dedicated consumers.
It is a collection of informative classes – from butchering to creating vegan dishes – from making your own pickles, shrubs, vinegar, beer, and kombucha – as well as a series of informative discussions and roundtables – from the pros and cons of farmers markets and CSAs to menu costing to staffing and labor issues, plus other explorations.
And it’s a time to explore how more ethnic cultures are becoming a rich and vibrant part of our evolving culinary landscape.
Check out the full PCG Symposium schedule:
Saturday, March 11
7:00 a.m. – 7:45 a.m.
Registration and Breakfast
7:45 a.m. – 8:00 a.m.
Welcome Message – Kris Reid, PCG Executive Director
8:15 a.m. – 9:30 a.m.
Personal Financial Planning – Kevin Randall, Jason Newsome
Farmers Market Panel Discussion – Dani Rowland (moderator)
Coffee Cupping – Diana Mnatsakanyan-Sapp
Fermented Pickles – Marc Jacksina
Making Schrubs – Jamie Swofford
9:45 a.m. – 11 a.m.
Menu Costing – Ron Smith
Designing a Cocktail – Bob Peters/Caroline Delaney
Farming as a Business – Lee Menius
Creative Approaches to Meatless Meals – Matt Martin
Modern Cooking Techniques – Paul Verica
11:15 a.m. – 12:15 p.m.
Social Media – Wendy Shanahan
CSA Panel Discussion – Dani Rowland (moderator)
Brewing Kombucha – Townes Mozer
Sustainable Fish in NC – Tim Griner
Gluten Free Desserts – Ashley Boyd
12:30 p.m. – 1:45 p.m.
2:00 p.m. – 3:15 p.m.
Keynote: Dr. Tom Hanchett – Food From Home
3:30 p.m. – 4:45 p.m.
Labor and Staffing – Salem Suber
Brewing Vinegar at Home – James Bowen
Brewing Beer – Mark Zink
How to do a Cooking Demo – Mara Norris
Using Ethnic Flavors in Local Foods – Joe Bonaparte
5:00 p.m. – 6:00 p.m.
Sunday, March 12
9:00 a.m. – 11:00 a.m.
Working with Bees and Honey – James Bowen
Half Cow Butchery – Lee Menius
11:15 a.m. – 12:45 a.m.
Mushroom Cultivation – Hiram Ramirez
Sausage Making – David Quintana
1:00 p.m. – 1:45 p.m.
Lunch and Close
More on the PCG Symposium
Sign up for our CLTure Weekend Guide to stay up to date on Charlotte events!