Tickets are now on sale for October’s TerraVita Food & Drink Festival, which features award-winning chefs, journalists, authors and tastings along with a sustainable food message.
The four-day festival, now in its eighth year, is Oct. 18-21 at various Chapel Hill venues.
Details of the event were announced at “Eve of the Eighth,” a popup dinner held in Raleigh by the Blind Pig Supper Club. Eight chefs affiliated with the fall festival made an eight-course feast.
The festival features dinners, chef demos as well as the Sustainable Classroom – workshops and tastings with acclaimed speakers.
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This year’s festival also features a Seasoned in the Chef tribute dinner to honor Bill Smith of Crook’s Corner in Chapel Hill. Chefs will prepare courses to recognize Smith’s legacy as a chef.
Here are the events:
Oct. 18: The Carolina Table: East Meets West. The family-style dinner is created by chefs across North Carolina. The roster includes Ashley Capps of Buxton Hall Barbecue in Asheville; Joe Kindred of Kindred in Davidson and Hello, Sailor in Cornelius; Kim Hunter of Kimbap in Raleigh; Bret Edlund of Crawford and Son in Raleigh; Matt Butler of The Great Room in Chapel Hill; Josh DeCarolis of Mother & Sons in Durham; and Rebeca Alvarado-Paredes of Manna in Wilmington. The dinner will be held at Top of the Hill’s Great Room. Tickets are $95.
Oct. 19: Hill Fire: Pits, Spits & Grills. The dinner, held outdoors at the Carrboro Farmers’ Market, features food over fire with chefs and beverage producers from across the Southeast. This year’s menu is seafood and vegetarian-inspired. The collaborate meal will be prepared by Dean Neff of PinPoint in Wilmington; Annie Pettry of Decca in Louisville, Kentucky; Scott Crawford of Crawford and Son in Raleigh; Bruce Moffett of Barrington’s, Stagioni and Good Food on Montford in Charlotte; Ian Boden of The Shack in Staunton, Va.; Gabe Barker of Pizzeria Mercato in Carrboro; Jim Noble of Rooster’s, King’s Kitchen and King’s Bakery in Charlotte; and Cheetie Kumar of Garland in Raleigh. Tickets are $75.
▪ During the day, a retreat at The Parlour at Manns Chapel will feature yoga, meditation and talks from those who have made life changes to find balance. Crawford, of Crawford and Son, and Laura McKowen, a self-described “recovery warrior,” are scheduled to talk. Lunch is included. Tickets are $115.
▪ A lunch at the Barn of Chapel Hill will focus on foraging. Guests will search for wild edibles and take part in a “wild cocktail” class. Clark Barlowe of Heirloom in Charlotte will prepare lunch. Tickets are $65.
Oct. 20: The Sustainable Classroom. A series of culinary workshops, food and beverage tastings, demonstrations and intensive panel discussions. An $80 day-pass includes four classes.
▪ The Seasoned in the South dinner to honor Smith features TV personality and chef Elizabeth Karmel – aka Grill Girl; Jason Alley of Comfort and Pasture in Richmond, Va.; Chris Stewart of The Glass Onion in Charleston, S.C.; Sam McGann of The Blue Point in Duck; cookbook author Sheri Castle and mixologist Shannon Healey of Alley Twenty-Six in Durham. Tickets are $120.
Oct. 21: Grand Tasting on the Green. The festival concludes with this event on The Green at Southern Village. There will be more than 40 chefs, beverage producers and food artisans along with a tent with handcrafted products for purchase. Tickets are $80, which include alcoholic beverages. Designated driver tickets are $65.
A limited number of four-day passes are $550.
The festival got its start in October 2010 as a one-day event. Since then, it has grown into a nationally recognized event because of its focus on sustainable focus and drink.
It also is a “zero-waste event.” It uses compostable and recyclable good and recycles or composts nearly all of the waste produced over the four days, according to event organizers.
For information, go to TerraVitaFest.com. For updates, follow @TerraVitaFest on Twitter and Instagram, and TerraVita Food & Drink Festival on Facebook and Pinterest.