TerraVita Sixth Annual Food & Drink Festival is committed to spreading the gospel of sustainable food and drink. The festival includes working with award-winning chefs, authors, producers and farmers. Tickets are now on sale for all festival events, October 8-10, 2015.
This year, TerraVita expands upon its signature education series – the Sustainable Classroom – by kicking off the festival weekend with a featured discussion honoring those who use their culinary influence and capital to do good in our community. Industry luminaries, from across the region will connect us with their stories and causes, first independently, then together on a panel. Half of the proceeds from this event will be divided among the charities and causes highlighted by the speakers. “TerraVita is about sharing this passion for sustainable food and drink, but it’s also about developing and supporting community. This event offers the perfect opportunity to connect with each of our speakers in a very personal way and highlight the causes that are near and dear to each of them,” explained founder Colleen Minton. The event will kick off the festival weekend on Thursday at 3 pm with cocktails and light snacks. Tickets are $45.
Following this premier panel, TerraVita celebrates North Carolina’s rich culinary scene with a family-style dinner, THE CAROLINA TABLE: East Meets West. Chef Steven Greene of Herons in The Umstead Hotel and Spa in Cary, NC, Chef Sean Fowler of Mandolin in Raleigh, NC, Chef Jim Noble of Noble’s Restaurant in Charlotte, and Pastry Chefs Krystle Swenson of Standard Foods and Andrew Ullom of AC Restaurants – both in Raleigh – are just a few of the chefs who will collaborate, shining a light on artisanal producers throughout the state. Local food artisans whose cheeses, meats, artisan breads, brews and spirits are highlighted in each dish will dine among guests. The dinner will be held at Top of the Hill’s Great Room, and the cost per ticket is $100.
Following dinner, revelers will join Border Springs’ Craig Rogers for his wildly popular “LAMBS & CLAMS” event. Rappahannock Oysters, alongside celebrated chefs, brewers and spirit producers, will join Rogers and his cowboy cauldron for light, lamb-centric fare featuring his pastured Virginia lamb and Rappahannock’s shellfish. “Lambs & Clams” will be held at Southern Season’s courtyard at The Weathervane. Tickets are $55 per person.
On Friday morning, THE SUSTAINABLE CLASSROOM – a hallmark of TerraVita – introduces visionary producers, chefs, journalists and cookbook authors for culinary workshops, food and beverage tastings, demonstrations and panel discussions which range in topic, but share a focus on sustainability. Participants may choose to attend up to five 1-hour and 15 minute classes, which take place Friday, October 9, from 9:30 am until 2:30 pm; and Saturday, October 10, from 9:30 am until 12:45 pm. Classes will take place in two locations – at Southern Season’s Cooking School and at Top of the Hill’s Great Room. Passes can be purchased for Friday or Saturday separately, for $65 and $55 respectively. The Friday pass includes three classes and the Saturday pass includes two classes. There is also a two-day class pass that offers the maximum number of classes (five total) for $110.
This year, TerraVita celebrates sustainability with a new dinner to rival all others – HILL FIRE: Pits, Spits & Grills. On Friday, October 9, TerraVita will host a collaborative feast with the region’s best chefs, pitmasters, and farmers. Chef Ashley Christensen of AC Restaurants and Fig’s Jason Stanhope – the James Beard Foundation’s two most recent “Best Chefs” of the Southeast – will be featured. Joe Sparatta at Heritage in Richmond and Clay Trainum from Olive Autumn Farm in Virginia’s Shenandoah Valley will join us, as well as Sam Jones of Skylight Inn from Ayden, NC. From this region, Chef Ben Adams, The Pig Whistle’s Wyatt Dickson and Green Button Farm – of the soon-to-open Picnic in Durham – will serve whole hog BBQ using the farm’s peanut-finished heritage breed hogs. Some of North Carolina’s best craft brews will be tapped, alongside Wine Authorities’ superior boxed wines from small family farms, and spirits from local producers, including Broadslab Distillery. HILL FIRE will be held at Town Commons in Carrboro, and the cost of each ticket will be $75.
TerraVita culminates on Saturday, October 10, with the GRAND TASTING ON THE GREEN at Southern Village, featuring tastings from more than 40 chefs & artisans from across the state. Additionally, more than 100 sustainably-produced beverages from around the globe will be served, including: organic coffee; biodynamic, organically-grown and natural wines; and sustainably-produced microbrews and spirits. Guests also will enjoy cookbook signings and intimate interaction with chefs, artisans and beverage producers from across the state. The all-inclusive ticket is $75; designated driver tickets are available for $60.
TerraVita is once again offering a limited number of 3-day passes for $475. The pass includes admittance to all TerraVita events, including the kick-off event, two dinners, two after parties, class passes on Friday and Saturday, and the Grand Tasting.