Check out the menu for this year’s Farm to Fork picnic

Posted by Andrea Weigl on June 4, 2014 

There are still tickets available for Sunday’s annual Farm to Fork picnic.

To entice a few more people to buy tickets, organizers have released the menu.

I don’t know what I’d need to try first but Bull City Burger’s paper thin Bresaola with toasted baguette, olive oil, lemon juice and shaved Parmigiano-Reggiano is up there. Or maybe Toast’s okonomiyaki, a cabbage and scallion pancake with pickled spring vegetables, smoked tomato sauce and yuzu aioli. (Why Japanese from the chef of an Italian sandwich shop? Toast’s chef and owner Billy Cotter is opening a Japanese ramen shop soon in Durham.)

I have often described the picnic as one of the Triangle's must-attend-at-least-once food events. The event pairs Triangle chefs and farmers and offers a rare opportunity for all these people integral to the local food scene to be in the same place at the same time. The chefs make dishes using food grown on the farmer's land. The chef and the farmer stand side-by-side serving the picnicgoers. The picnic raises money for farmer apprenticeship and intern programs.

It is 4-7 p.m. Sunday at the W.C. Breeze Family Farm, 4909 Walnut Grove Church Road, Hurdle Mills, a few miles north of Hillsborough. It will happen rain or shine.

Tickets cost $100 for adults, $50 for ages 13-20, free for ages 12 and younger.

For tickets and more info: farmtoforknc.com.

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