Tickets are now available for the annual Farm to Fork picnic from June 3-5.
One of the highlights of this year’s festivities will be a five-course dinner on June 4 at The Durham Hotel being cooked by Sam Kass, former assistant White House chef and policy adviser, and James Beard-award-winning chef Andrea Reusing of Lantern in Chapel Hill.
The event, which raises money for the farming incubator program at Orange County’s Breeze Farm, has again expanded to three days of events instead of only the picnic. Here is the schedule:
At 6 p.m. June 3, Deb Eschmeyer, executive director of First Lady Michelle Obama’s Let’s Move! campaign and co-founder of Food Corps, will speak at a dinner at Haw River Ballroom in Saxapahaw. The meal will be prepared by Durham’s newest barbecue restaurant, Picnic. Tickets cost $35 for adults and $15 for children.
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At 6 p.m. June 4, Kass will speak about children’s nutrition and how to help children achieve healthier lifestyles. After the talk, Kass and Reusing, who also works at The Durham Hotel’s restaurants, will cook a five-course dinner with wine pairings. Tickets cost $195 for the dinner or $220 for dinner plus a signed copy of Reusing’s book, “Cooking in the Moment.”
The weekend culminates June 5 with the ninth annual Farm to Fork Picnic at the Breeze Farm in Hurdle Mills. Three dozen chefs, partnered with local farmers, will serve bite-size dishes. Plus 14 local artisan food makers and breweries will provide samples of their products. (I have previously called this event one that you should not miss if you love good food in the Triangle.) Tickets cost $100 per person; children under the age of 12 are free.
Buy tickets or for more information, go to farmtoforknc.com