by Kristen Wile

This weekend brings the Piedmont Culinary Guild fundraising event, the Farm to Fork Picnic, to the Daniel Stowe Botanical Gardens. (Editor’s disclosure: Kristen Wile is a voluntary board member for PCG). The annual event pairs local chefs with farmers to serve guests bites sourced from the region. Tickets for the Sept. 29 event include tastes from the participants, as well as North Carolina wine, local beer, and cocktails made using local spirits.

“This is truly a local food and beverage homecoming, and it’s all for a great cause: to raise money to support our farmers,” says Kris Reid, PCG executive director. “The future of local food is entrusted to us all; the growers, the makers, the chefs and those that patronize this vital economic driver and community conduit. After all, if we don’t work to protect our foodshed, who will?”

During the event, which runs from 4 to 7 p.m., guests have access to the Botanical Garden grounds. There will be live music, and attendees are encouraged to bring a picnic blanket to sit and enjoy live music while they eat.

Among the participating chefs are Ashley Boyd of 300 East, Jamie Barnes of What The Fries, Sam Diminich of Restaurant Constance, and Kaley Laird of Mimosa Grill.

The money raised during the event goes to programming that supports local chefs and foodways, including grants given to local farmers to help support their operations.

“North Carolina is the second most endangered state in America for agriculture land loss,” Reid says. “Every bite counts when it comes to sustaining our foodshed for the next generation.”

Tickets for the event cost $125 and are available for purchase online. See the full list of chef and farmer pairings below:

Adam Reed (Santé) & Old North Farm & Healthy Harvest Growers
Alicia Charolle (Copper & Thyme Personal Chef Services) & Southern Spore
Ammalu Saleh (Serengeti Kitchen) & Deep Roots CPS Farm
Andres Prussing (Stoke Charlotte) & Garden Window Farm
Anthony Russo (Symphony Park) & Proffitt Family Cattle Company
Ashley Boyd (300 East Restaurant) & Boy & Girl Farm
Awo Amenumey (Eh’vivi) & Adrina Farms
Benjamin Sullivan (Cranford Hospitality) & Shipley Farms
Brent Martin (Pasta & Provisions) & Colfax Farm
Brittany Cochran (Stagioni) & Charlotte Fish Company
Christa Csoka (The Artisan’s Palate) & Crowe’s Grow Farm
Chris Melton (Flipside Resturant Group) & Lucky Leaf Gardens
Daniel Wheeler (UNOX INC) & Evans Family Farm
Elena Lundy (Emlcatering) & Urban Gourmet
James Patterson (McConnell Golf) & Catawba Mushroom Partners
Jamie Barnes (What The Fries) & Barbee Farms
Jamir Waters (Chef Jamir Catering) & McLawland Farms LLC
Jason Trivette (Chef Trivette’s Conceptions) & Bluebird Farm
John J. Cutitta (JJC Foods, LLC) & Big City Farmer
Julia Simon (Plant Joy) & Kaioken Labs, Crouching Hippo Farms, and Nebedaye Farms
Juneberry Ridge
Kaley Laird (Mimosa Grill) & The Farm at Dover Vineyards
Lewis Donald (Sweet Lew’s BBQ) & Paleo Farms
Majid Amoorpour (The Everyday Market) & Untamed Apiary
Mary Jayne Wilson (Thoughtful Baking Co.) & Wild Hope Farm
Matthew Hannon (Ashten’s) & Mouna Bowa Farms
Michael Beers (River Run Country Club) & Two Pigs Farm
Reyana Radcliff (Your Braisen Chef) & Fair Share Farm
Sam Diminich (Restaurant Constance) & Honey Tree Farm
Sam Ward (Wentworth & Fenn) & Windcrest Farm
Taylor Kastl (The Teal Turnip) & The Farmers Daughter
Tiore McFarland (Chef Tiore) & Street Fare Farm

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