2009 Farm-to-Fork Picnic

June 14, 2009

W.C. Breeze Family Farm in Hillsborough, NC

Photos by Debbie Roos, Agricultural Extension Agent.

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Piedmont Biofarm

Farmer Doug Jones along with Adah and Jack (shown above) of Piedmont Biofarm paired with the Abundance Foundation and offered gorgeous veggies and dip.

 

Patrick Cowden of Weathervane Restaurant

Chef Patrick Cowden of Weathervane Restaurant served meats from Sunset Ridge Buffalo Farm and Fowl Attitude Farm.

 

Celebrity Dairy and Irregardless Cafe

There was a steady crowd in front of the tent shared by the Irregardless Cafe and Celebrity Dairy.

 

picnic scene

Open space in front of the tents provided ample room for folks to picnic.

 

Maple Spring gardens and Four Square

Libby Outlaw (far right) and Ken Dawson (not pictured) of Maple Spring Gardens provided the ingredients for a fabulous vegetable terrine prepared by Four Square Restaurant in Durham.

 

artinsinal food tent

The artisinal food tent included charcuterie from local pastured pork, farmstead cheeses froom Chapel Hill Creamery, wood-fired bread, barrel-fermented pickles, local varietal honeys, raw red wine vinegar, handmade chocolate from Dolly Mama, and beer made from local rhubarb.

 

Perry-winkle Farm

Mike Perry (far left) and Cathy Jones (not pictured) of Perry-winkle Farm teamed with chef Bret Jennings (second from left) of Elaine's on Franklin.

 

Edible Piedmont

Southport Seafood teamed with Edible Piedmont and served grilled shrimp.

 

Emily Lancaster and Farrell Moose of Dutch Buffalo Farm are such good cooks, they didn't need to be paired with a chef! They served a tasty beet salad that they prepared themselves.

 

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This page last updated January 15, 2010.

 

North Carolina Cooperative Extension, Chatham County Center
P.O. Box 279, Pittsboro, NC 27312
919-542-8202

Website created and maintained by Debbie Roos, Agricultural Extension Agent.

URL: www.growingsmallfarms.org

North Carolina Cooperative Extension is an educational partnership helping people put research-based
knowledge to work for economic prosperity, environmental stewardship and an improved quality of life.