The second annual Farm to Fork in the Garden hosted by Piedmont Culinary Guild and Center for Environmental Farming Systems is October 6, from 4:00 to 7:00 p.m. at Daniel Stowe Botanical Garden. The event features more than 50 local chefs and farms showcasing local ingredients. Guests will also enjoy samples from local food artisans, as well as local beer, wine, and spirits, while listening to live music. There will also be a speaker series focusing on sustainability and other food-centered discussions.

“After the incredible success of our first ever Farm to Fork in the Garden, we are excited to make the event even bigger and better with more chefs, more farmers, more beverage participants, and more tickets available,” says Kris Reid, executive director if PCG. “CEFS is a wonderful partner and has helped us create an event that celebrates our local purveyors and, more importantly, educates the community on the need to support local, sustainable food.”

Participating chefs include: Ashley Boyd of 300 East, Chris Coleman of The Goodyear House, Daniel Wheeler of Dot Dot Dot, and Paul Verica of The Stanley. Participating  farms include: Barbee Farms, Boy and Girl Farm, Fair Share Farm, and Rocky River Farms. Beverage vendors include: Catawba Brewing, Dover Vineyards, High Branch Brewing, and UpDog Kombucha. 

Proceeds from Farm to Fork in the Garden go to beginning farmer programs at the Center for Environmental Farming Systems and farmer grants at Piedmont Culinary Guild. The event is sold out. –Justin Burke-Samson