This year’s Piedmont Culinary Guild Symposium will take place entirely online. The non-profit hosts a conference each year as its biggest fundraising event, bringing in chefs, restaurateurs, farmers, and artisans for talks and hands-on sessions surrounding its mission of supporting the local food economy. Last year, the symposium was canceled due to the Covid-19 pandemic. It was scheduled to take place on March 15.

Instead of hosting an in-person conference this year, PCG is hosting a series on online discussions taking place over four weeks. The first event is scheduled for Sunday, Feb. 28, with additional virtual events taking place each of the following three Sundays.

The first session is hosted by Leah & Louise and Uptown Yolk chef/owner Greg Collier. He’ll discuss how to make the most of the winter growing season. March 7 brings a panel discussion on how businesses have pivoted during the pandemic, moderated by chef and owner of Your Farms, Your Table Sam Diminich. The following week, attendees can take a virtual tour of two farms, and the symposium ends with a panel moderated by Milk Glass Pie owner Keia Mastrianni centering on wellness in the industry.

Tickets can be purchased for individual sessions for $15 each, or a $30 ticket ensures access to all four. Each event will run approximately an hour. A YouTube channel will be set up for ticket-holders who cannot watch the sessions live. See the full schedule and get tickets here.

 

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