TerraVita Food and Drink Festival in Chapel Hill
Master Baker Lionel Vatinet at La Farm Bakery, Cary, NC
Pork Rinds
Lamb Tasting by Cheetie Kumar at Garland at Pan-Asian Restaurant in Raleigh, NC
Fresh Vermillion Snapper with Georgia Olive Oil, NC Popped Sorghum, Outer Banks Sea Salt and Fermented Aji Dulce prepared by Chef/Consultant Kyle McKnight, Hickory, NC
Boxcarr Hand Made Cheese, Cedar Grove, NC
Community Table
Kettle Brunswick Stew with rabbit, pit pork, butter beans, corn and okra (Chef Travis Myers, Willows Bistro, Winston-Salem, NC)
Jeff Rhino Bannister, CEO at Bovinoche
Panzella Salad – Heirloom Tomatoes, Charred Bread, Shaved Red Onions, Pea Shoots, Olinda Olives and Vinaigrette (Chef Travis Myers)
TOPO Organic Distillery, Chapel Hill, NC
