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Piedmont Culinary Guild Food & Beverage Symposium

March 11 @ 7:00 am - March 12 @ 2:00 pm

Piedmont Culinary Guild Food & Beverage Symposium

March 11-12, 2017

Art Institute of Charlotte
2110 Water Ridge Pkwy.
Charlotte, NC 28217

Tickets: $175

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:

  • A reserved spot for a class in each of the six time slots (Saturday and Sunday)
  • Access to the Tom Hanchett keynote address, “Food from Home”
  • Access to Local Food Trade Show (both days)
  • Access Saturday evening cocktail party
  • Lunch both days

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.

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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.
Lunch

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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.
Cocktail Party

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

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Details

Start:
March 11 @ 7:00 am
End:
March 12 @ 2:00 pm
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Venue

Art Institute of Charlotte
2110 Water Ridge Pkwy.
Charlotte, NC 28217 United States

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