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Farm to Fork in the Garden returns to Daniel Stowe Botanical in October with impressive lineup of chefs, farmers and artisans

 By Cameron Lee

Photo: Peter Taylor 

July 10, 2019

Piedmont Culinary Guild, the 501 C3 non-profit that helps connect the food chain in the Carolinas, and the Center for Environmental Farming Systems will bring back the second annual Farm to Fork in the Garden event to Daniel Stowe Botanical Garden on October 6. The event will feature over 50 local and regional chefs and farmers to celebrate ingredients native to the Carolinas with unique dishes and a picturesque garden backdrop. Attendees will also be able to sample food from local artisans, in addition to local beer, wine, and spirits.

“After the incredible success of our first ever Farm to Fork in the Garden, we are excited to make the event even bigger and better with more chefs, more farmers, more beverage participants, and more tickets available” said Kris Reid, executive director of Piedmont Culinary Guild.

Farm to Fork 2018 at the Daniel Stowe Botanical Garden. Photo: Peter Taylor

The Farm To Fork Picnic has been a popular event in the Triangle area since 2007 and Farm To Fork In The Garden is an extension of the Center for Environmental Farming Systems’ premiere event. Proceeds from Farm to Fork in the Garden will go to beginning farmer programs at CEFS and grants at Piedmont Culinary Guild. The sold-out event in 2018 allowed the PCG to give a total of $6,000 in grants to Jamie Swofford (The Chef’s Farmer) and William Lyons (Bluebird Farm) to help increase their farm productivity.

Here’s a complete list of 2019 participants:

2019 Chefs: Adam Reed, Andrew Dodd, Ashley Boyd, Benjamin Sullivan, Blair Cannon, Brandon Lopez, Chris Coleman, Daniel Wheeler, David Quintana, James Patterson, Jamie Barnes, John Cutitta, Jonathan Fortes, Joy Turner, Julia Simon, Laney Parrish, Lewis Donald, Matthew Martin, Matthew Shepard, Nick Kepp, Oscar LaFuente, Phillip Platoni, Rob Clement, Sam Diminich, Steven Goff, Paul Verica, and Whitney Thomas.

Farm to Fork 2018. Photo: Peter Taylor

2019 Farms: Barbee Farms, Blue Goat Dairy, Boy and Girl Farm, Carolina Farmhouse Dairy, Chef Jamie’s Farm, Clearview Farms, Evans Family Farm, Fair Share Farm, Freshlist, Glory Farm, Green Meadow Acres, Harmony Ridge Farms, Hickory Nut Gap Farm, Lucky Leaf Gardens, Middle Ground Farm, Proffitt Family Cattle Co., Rocky River Farms, Sharon Hill Farm, Small City Farm, Tega Hills Farm, The Farm at Flat Creek, Underwood Family Farms, Urban Gourmet Farms, Wild Hope Farm, Wild Turkey Farms, and Windcrest Farm Organics.

2019 Beverage Vendors: Amor Artis Brewing, Bob Peters / TOPO Organic Spirits, Catawbe Brewing, Doc Porter’s Distillery, Dover Vineyards, Fonta Flora Brewery, Free Range Brewing, High Branch Brewing, Legion Brewing, Lenny Boy Brewing, Magnolia Coffee, Muddy River Distillery, Old North Shrub, Overmountain Vineyard, Red Clay Ciderworks, Southern Artisan Spirits, Surry Cellars, and UpDog Kombucha.

2019 Food Artisans: Assorted Table Wine Shoppe, Duke’s Bread, Empanada Queen, Garnet Gals Local Jellies and Jame, Orrman’s Cheese Shop, Potts Chocolate, Saltwater Markets, and Savory Spice Shop.

Daniel Stowe Botanical Garden. Photo: Peter Taylor

Guests are invited to bring chairs or a blanket to enjoy the music on the lawn, and kids are invited to explore and play at Lost Hollow, DSBG’s children’s garden. Tickets for the Farm to Fork In The Garden are $85 for adults, $50 for young adults (13 – 20 years old), and children 12 and under are free (with a paying patron) and now available.

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