The annual Farm to Fork picnic has announced this year’s lineup of chefs and farmers.
Returning restaurants such as Lantern in Chapel Hill, The Eddy Pub in Saxapahaw and Fearrington House Inn in Pittsboro will join new additions like Durham’s Black Twig Cider House, Hillsborough’s Bona Fide Sandwich Co., and Durham’s Picnic to serve up what Bon Appetit magazine once called “the country’s best all-you-can-eat buffet.”
Each restaurant is paired with an area farm and the chef creates a dish utilizing the farm’s products. In addition, local food artisans such as Durham’s Big Spoon Roasters, Siler City’s Celebrity Dairy and Raleigh’s Escazu Artisan Chocolates will serve up their wares alongside local brewers, coffee roasters and wine distributors, such as Fullsteam Brewery, Carrboro Coffee Roasters and Haw River Wine Man.
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The Farm to Fork Picnic, now in its ninth year, expanded last year to include a full weekend of events leading up to the picnic. This year will feature two dinners on June 3 and June 4.
The June 3 dinner, which will be held at the Haw River Ballroom in Saxapahaw, will feature Deb Eschemeyer, executive director of the White House’s “Lets Move!” campaign and co-founder of FoodCorps. Dinner will be provided by Picnic and guests hear Eschemeyer talk about the importance of involving youth in the food movement. Tickets are $35 for adults, $15 for kids 8-12, and free for those under 7.
On June 4, Sam Kass, former personal chef to the Obama family and assistant White House chef will join Andrea Reusing for an intimate conversation at The Durham Hotel followed by a five-course dinner with wine pairings from The Fearrington’s Max Kast. Tickets are $195 per person, or $220 for dinner and a signed copy of Reusing’s cookbook, “Cooking in the Moment.”
The main picnic, from 4-7 p.m. June 5, will take place rain or shine at the Breeze farm.
For more information on all the Farm to Fork weekend events and to purchase tickets you can visit farmtoforknc.com.
The full list of restaurant and farm pairings is below:
Acme Food and Beverage Co. and Perry-winkle Farm, Bull City Burger and Brewery and South Wind Produce, Counting House and Taylor Fish Farm/East Branch Ginger, Crook’s Corner and Lyon Farms, Elaine’s on Franklin and Granite Springs Farm, Glasshalfull and Castlemaine Farm, Gravy and TerraStay Farm, Juju/Jujube and Funny Girl Farm, Kimbap Cafe and In Good Heart Farm, La Farm Bakery and Goat Lady Dairy, Little Hen and Parker Farm and Vineyard, Mandolin and Prodigal Farm, The Marshall Free House and Massey Creek Farms, Midtown Grille and Locals Seafood, Oakleaf and Peregrine Farm, Oval Park Grille and Four Leaf Farm, Scratch Baking and Maple Spring Gardens, Black Twig Cider House and Firsthand Foods, The Boot and Rare Earth Farms, The Eddy Pub and Rocky Run Farm, Fearrington House Inn and Fearrington Farm, The Root Cellar Café and Catering and Open Door Farm, Lantern and Chapel Hill Creamery, Kitchen and Fickle Creek Farm, The Farm Kitchen at Piedmont Biofarm and Piedmont Biofarm, Pompieri Pizza and Eastern Carolina Organics, Alley Twenty Six and Braeburn Farms, Tribeca Tavern and Lilly Den Farm, Piedmont and Coon Rock Farm, Irregardless Cafe and Well Fed Community Garden, Picnic and Green Button Farm, Bona Fide Sandwich Co. and Sugar Hill, Toast and Floppy Hat Farms and Color Field Farm.
Big Spoon Roasters, Escazu Artisan Chocolates, Fiddlehead Farm, Honeygirl Meadery, Loaf, Strong Arm Bakery, The Pig, Videri Chocolate Factory, Left Bank Butchery with Cane Creek Farms, Celebrity Dairy, Boxcarr Handmade Cheese, Farmer’s Daughter, Carolina Farmhouse Dairy and Growers and Cooks.
Fullsteam Brewery, Carrboro Coffee Roasters, Haw River Wine Man, Mystery Brewing, Bull City Burger and Brewery, Steel String Brewery, Bond Brothers Beer Co., Piedmont Wine Imports, Bean Traders, Waterdog Farms and Fair Game Beverage Co.
Matt Lardie is a Durham-based food and travel writer. He writes the Eat Write Go blog: eatwritego.com. Reach him at firstname.lastname@example.org