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Piedmont Culinary Guild Food & Beverage Symposium

March 25, 2018 @ 7:30 am - 5:30 pm

Piedmont Culinary Guild Food & Beverage Symposium

Sunday, March 25, 2018 7:30 a.m. to 5:30 p.m.

Johnson & Wales University
801 W Trade Street
Charlotte, NC 28202

Tickets: $75.00 (Includes Breakfast, Lunch, & Reception) 

A day of education and exchange for culinary and farm professionals, enthusiasts, consumers, and the curious.

From across the Carolinas, farmers, chefs, culinary educators, mixologists, food writers, and other industry professionals will gather at Johnson & Wales University in Charlotte for a day of assessing the local culinary environment: what we eat, what we drink, and how we can all work together to continue to grow a healthier, sustainable, and fully diverse food culture.

The 2018 PCG Symposium is a collection of informative classes – from hog butchering to creating vegan dishes – from rediscovering lost flavors to creating bold, new menus – as well as a series of informative discussions and roundtables – growing your business and securing investors to farming diversification, plus a number of other explorations.

This year’s theme for the PCG Food & Beverage Symposium, Here and Now, explores all the issues – good, bad, small, and large – affecting our local food systems regionally and nationally.

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The Symposium at a Glance

7:30 a.m. – 8:00 a.m. – Registration and Breakfast

8:00 a.m. – 8:10 a.m. – Welcome Message – Kris Reid, PCG Executive Director

8:15 a.m. – 9:30 a.m.

Elevate Your Menu – David Quintana
Whole Hog Butchery and Utilization – Steven Goff
Building a Marketing Strategy that Works for You – Wendy Shanahan
Rescuing Lost Flavor – Nat Bradford

9:45 a.m. – 11 a.m.

Wild Mushroom Foraging & Changing Legislation – Clark Barlowe
Small Scale Farming: Can it be Profitable – William Williamson
Seafood in a Changing Economy & Climate – Tim Griner, Rodney Roden, and Shane Graybeal
“Ask the Inspector” – Michelle Graham – Moderator with Sarah Makers, Lauren Coles, and Jessica Perry

11:15 a.m. – 12:15 p.m.

Finding Diversity in Our Growing Food Scene
Cat Carter – Moderator with Greg Collier, Zhenia Martinez, Terra Ciotta,
Michael Chanthavong,  and Majid Amoorpour
Botanical Beverages – James Swofford
Investors: Next Step Strategies for Raising Capital – Steve Magenano
What’s Growing On – Jack Nales

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12:15 p.m. – 1:00 p.m. – Lunch

1:15 p.m. – 2:00 p.m. – Keynote: Grains and Climate Change with Glenn Roberts (Founder of Anson Mills)

2:10 p.m. – 3:10 p.m.

Demystifying Local: Kristin Wile (Moderator) with Matthew Krenz, Alyssa Wilen, Lee Menius, and Jesse Leadbetter
Fermentation Two Ways: Homemade Wines and Vinegars – Jess Cochran
Cooking Demo – Bruce Moffett

3:20 p.m. – 4:20 p.m.

Grow or Die: Jason Alexander (Moderator) with Kristi Martin, Courtney Buckley, Steve Mangano, Townes Mozer, Adam Duke, and James Yoder
Diversify Your Production – Mary Roberts
Vegetarian for Dummies – Matthew Martin
Merging Craft Cocktails and Culinary Arts – Vince Giancarlo
Growing a Hemp Industry -Bradley Todd (Moderator)

4:30 p.m. – 5:30 p.m. – Reception

Learn more about Piedmont Culinary Guild and register for the Food & Beverage Symposium.

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