For the third year, TerraVita celebrates the men and women who love to play with fire, but with a twist. Hill Fire: Coastal Roast will celebrate the bounty of our shores and farms with a seafood and veg-forward inspired menu. Our line up:
– Scott Crawford of Crawford and Son in Raleigh, NC
– Annie Pettry of Decca in Louisville, KY
– Ian Boden of The Shack VA in Staunton, VA
– Kevin Johnson of The Grocery in Charleston, SC
– Dean Neff of PinPoint Restaurant in Wilmington, NC
– Cheetie Kumar of Garland in Raleigh, NC
– Gabe Barker of Pizzeria Mercato in Carrboro, NC
– Teddy Diggs of Il Palio in Chapel Hill, NC
– Lionel Vatinet of La Farm Bakery in Cary, NC
– Bruce Moffett of the Moffett Restaurant Group (ncluding Barrington’s Restaurant, Stagioni: Four Seasons of Food and Good Food on Montford) in Charlotte, NC
— Chelsea Raby in Stuart, VA
In addition, we’ll have cider by James Creek Ciderhouse and craft beer by Fullsteam Brewery.
Tickets are $85.
On sale now: terravitafest.com
A hallmark of the TerraVita Food & Drink Festival, the Sustainable Classroom is the perfect fit for any food and drink lover. Think culinary workshops, food and beverage tastings and demonstrations, discussions, and educational sessions all wrapped into one! Classroom sessions range in topic, but share a focus on sustainability and feature visionary producers, chefs, journalists, cookbook authors, food artisans, brewers, bakers, distillers, authors, sommeliers, and industry phenoms offering insights and delicious tastes that will stimulate all the senses. Participants may choose to attend up to 4 classes for this Friday class pass, each of which is 1 hour and 15 minutes long.
After purchasing your ticket, you will receive a ballot selection (first purchased, first served – so if you purchase early, you will be guaranteed your choice of classes) to choose one class per time slot at 9 am, 10:45 am, 12:30 pm, and 2:15 pm. You will receive an email immediately after you submit your choices and then a confirmation email the week before the event with your class choices, times, and locations. Classes will be held at Southern Season’s Cooking School and the Great Room at Top Of The Hill.
Our 2017 Class Titles:
– Pastry with Perks: Hand Pies & Coffee
– Beyond the Kitchen: Food Leaders Paving the Path of Social Justice
– (Veg-) Forward Motion: The Power of Plant-Based Eating
– The Appalachian Table: A Humble Region Gets Its Due
– Oyster Throwback: The Rise of Aquaculture & the Resurgence of the Oyster Industry in the Southeast
– Heart & Soul: The Roots of Soul Food & the Cultural Influence on Southern Cuisine
– The Vines, They Are A-Changin: Climate Change & The New Emerging Wine Regions
– Elevating Your Beverages: Taking Your At-Home Cocktails & Mocktails Up a Notch
Our participants include, but are not limited to: Adrian Miller, Scratch Baking, Acme Food & Beverage Co., Crude Bitters & Sodas, Ronni Lundy, Amanda Cushman, Fran Costigan Vegan Pastry Chef, Poole’s Diner, Crook’s Corner, Vimala’s Curryblossom Café, Carrboro Coffee Roasters and East Durham Pie Company.
$80 for all-day pass (choose four classes)
Go to terravitafest.com for more information and to purchase tickets.
Ticketholders must be 21 or older.
Bill Smith has cemented and expanded the Crook’s Corner legacy since 1993, preserving its classic dishes such as shrimp and grits, Mount Airy chocolate souffle cake and Hoppin’ John, while adding his own trademarks like house-cured eastern North Carolina corned ham, soft shell crabs, artichoke relish, honeysuckle sorbet and green peach salad.
Like Chapel Hill itself, Bill (a 50-year-resident) embodies both the traditions of the South – speaking often about the influence of his grandmothers’ and aunts’ cooking growing up in New Bern – and the open-mindedness of the area’s educated population, as he works outside of the kitchen to promote music, dance, literature and social justice.
While the late Bill Neal has been credited with giving Southern cuisine a strong national platform, Bill Smith has advanced it. At this familial dinner featuring surprise cameos, chefs who consider Bill Smith a mentor and a hero will honor him with courses served in a beautiful barn on the edge of Orange County. Evenings like this – and chefs like Bill Smith – don’t come around often.
Confirmed talent for this dinner includes:
– Cookbook author Sheri Castle
– Vivian Howard of A Chef’s Life and Chef & the Farmer in Kinston, NC
– Elizabeth Karmel of Girls at the Grill in New York City
– Sam McGann of The Blue Point in Duck, NC
– Matthew Register of Southern Smoke BBQ of NC in Garland, NC
– Chris Stewart of Glass Onion in Charleston, SC
Tickets: $120. Must be 21 or older.
Buy tickets at terravitafest.com
The TerraVita Food & Drink Festival, now in its eighth year, has earned due acclaim for its status as one of the South’s best events for deliciously celebrating sustainably grown and produced fare, with special focus on the farmers, chefs and artisans who make it all possible.
This year, TerraVita’s Grand Tasting on The Green will be held on The Green at Southern Village on Saturday, October 21. The afternoon offers edibles from more than 40 exceptional chefs & artisans from across the state and features more than 80 sustainably-produced beverages from around the globe, including microbrews and spirits, craft sodas, organic coffees, and biodynamic, organically-grown and natural wines.
Get tickets at www.terravitaevent.com. $65 (no alcohol) or $80 (with alcohol).
Kick-off your holiday season with a buffet-style feast at City Kitchen on Thursday, November 23rd! We’ll be serving up some delicious hot soups, brunch items, a spread of salads and cold platters, sides, and a selection of signature City Kitchen entrees as well as your Thanksgiving favorites between 11:00am and 4:00pm. Reservations are $35 for Adults, $15 for 10 years & under, and the little ones (under 3 years) eat for free! To book your seat at the table call (919)928-8200 or visit citykitchenchapelhill.com. Due to the growing popularity of this special event we will be requiring credit cards (placed into our secure vault) for all reservations. Please see our cancellation policy after the buffet menu selections below.
HOT BUFFET ENTREES
Herb Roasted Turkey w/ Cranberry Sauce • Brown Sugar Glazed Smoked Spiral Ham • Roasted Atlantic Salmon with Herbed Lemon Butter • Spice Rubbed Prime Rib w/ Red Wine Gravy & Horseradish Sauce
HOT BUFFET SIDES
Garlic Smashed Russet Potatoes • Savory Raisin Bread Stuffing • Sauteed Green Beans & Melted Shallots • Lemon Thyme Roasted Brussels Sprouts
Caesar Salad • House Salad w/ Lemon Vinaigrette • Red Beet Hummus • Smokey Egglant Spread • Tzatziki • Pita Chips • Ratatouille • Dolmades • Spanakopita • Pepperoni Flatbread • Margherita Flatbread • Southern Butter Biscuits • Assorted Breads
Grilled Asparagus • Classic Deviled Eggs • Fresh Fruit Platter • Yogurt • Honey • Maple Syrup • Granola • Scrambled Eggs • Spinach & Sundried Tomato Frittata • Mixed Berry Puffed Pancake • Casserole • Bacon • Turkey Sausage
SOUPS, SALADS, COLD PLATTERS
Cream of Wild Mushroom Soup • Grilled Assorted Vegetables • Shaved Brussels Sprout Salad • Wild Rice Salad • Roasted Squash Salad • Roasted Cauliflower Salad • Marinated Mushrooms • Cucumber Dill Salad • Chilled Mussels • Shrimp Cocktail • Marinated Seafood • Artisanal Cheese Platter • Charcuterie • Fennel Apple Salad • Roasted Yellow Beet Salad • Autumn Fusilli Pasta Salad • Red Quinoa Arugula Salad • Orecchiette, Pesto, Tomato & Mozzarella Salad • Kale & Strawberry Salad
**Decadent Dessert Display**
Any cancellations or changes to your reservation must be made 72 hours in advance of your seating time. Reservation cancellations or no shows inside the 72 hour window will be subject to the full buffet charge for their party.