Today was one of the most exciting Sunday’s I’ve had. I volunteered at the 2010 Farm to Fork Picnic & Fundraiser that celebrates local food & farms be bringing the two together for one fantastic afternoon. 30 local farmers and chefs were paired together to create phenomenal local, gourmet dishes. My head was spinning with excitement!!!
The event ran from 4-7 PM, as volunteers my friend Kelly and I were asked to arrive at 2 PM to assist with set-up (we sliced strawberries for Irregardless Cafe, Raleigh) and then check-in/live auction once the event started. Our shifts ran from 2-5 PM; which was perfect because then we had 3 hours to enjoy ourselves in the midst of all of these fabulous foodies.
Headed to Hurdle Mills, NC.
It was a beautiful day, from this photo you’d have no idea that we had a change of thunderstorms all weekend long. Thankfully it only sprinkled for a very short time and we were home in the knick of time for a huge one to hit.
Chefs beginning to arrive and set up
Click to enlarge and view the pamphlet of farmers, restaurants, and dishes.
Starting to go full force, 700 tickets were sold for the picnic.
A hearty trio played throughout.
After our shift, the first place we stopped was at FullSteam Brewery’s table for a drink.
We tried the Sweet Potato Ale and…
the Sour Rhubarb Ale with Mulberry Syrup, so good!
Here’s a sampling of some of my favorite tables:
Italian Sausage with Wilted Rapini, Pickled Fennel and Chapel Hill Creamery’s Mozzarella (Neil’s Deli)
Bluebird Meadows Vegetable Pasta with Pasolivo Olive Oil (Foster’s Market)
Lyon’s Farm Strawberry Gazpacho with Cucumber & Basil (Herons at the Umstead)
Rainbow Meadow Farm Ground Lamb and Chorizo, Roasted Fennel Seed and Revolution Brioche (Six Plates Wine Bar)
Duck Run Farm Roasted Beet Crostini, Capers, Onions, Elodie Goat Cheese, and Grilled Lindley Mills Ciabatta (Il Palio)
Dutch Buffalo Farm Roasted Beet Salad with Fresh Mint and Creamy Carrot Vinaigrette (Poole’s Diner)
Rare Earth Farms Beef Sausages Cooked in Tomatoes and Honey with Mint, Feta, and Onion Pickles (Giorgio Restaurant)
Cane Creek Beef Shortrib Sliders with Caramelized Onions on Scratch Biscuit with Leamon Garlic Aioli (Saxapahaw General Store)
Four Leaf Roasted Broccoli & Cauliflower with Local Cheese
Walking Fish Cornmeal Breaded Fish on Lacy Cornbread with Pea Puree, Radish Pickles, and Green Tomato Relish (Watt’s Grocery)
Peregrine Farm Spring Vegetables with Hickory-Smoked Trout and Beet Ricotta; Cornmeal Cake with Blueberries and Sorghum Buttermilk Cream (Magnolia Grill)
Escazu Artisan Chocolate Cake with Big Boss Beer and Celebrity Dairy Goat Cheese; plus samples of Barefoot Farms Strawberry Cake with Strawberry Buttercream and L & G Farms Beauregard Sweet Potato Cake with Brown Sugar Bourbon Buttercream (Crumb)
Fullsteam Brewery Porter Dark Chocolate Truffles topped with local honey and pecan granola (Dolly Mama)
This was by far the most amazing food event I have ever attended. Kelly and I have already committed to one another we must do this again next year…let the countdown begin.