Dine to your heart’s content and still support local farmers, provisioners, and food artisans. Twenty Piedmont Culinary Guild members, representing seventeen local restaurants, are participating in Queen’s Feast – Winter 2018. Three courses for $35.00 (plus, tax/tip). There’s no better bang for your dining out buck.
Not only does Rochelle Baxter’s family ties stretch overseas, but her childhood and school years moved her through Chapel Hill, Durham, and Winston-Salem, before landing in Charlotte. Still, while her culinary inspirations may be far-flung, the food she stocks at Vin Master celebrates the Carolinas’ own variety of flavors.
It’s back-to-back for the crew at 300 East restaurant in Charlotte as Pastry Sous Laney Jahkel-Parrish captured both the Judges and People’s Choice awards – and is the Carved 2017 overall champion! Over 200 people turned out at Lenny Boy Brewing on Saturday, October 21 for a day of fun, food, and family.
At first impression, PCG Member farmer Brad Todd recalls illustrations of ancient Vikings: tall and rugged, with a lush beard, long blond hair pulled tightly back, and a piercing gaze. Inside Lucky Clays’ sunlit greenhouse in Norwood, 40 miles east of Charlotte, clear water flows …
For the past year and a half, Abby Wyatt, Market Manager for the Davidson Farmers’ Market, has coordinated the chaos, deploying volunteers, chefs, and vendors in a continuing initiative to get local ingredients into residents’ kitchens.
Out of over forty applicants, sixteen are the finest chefs in North Carolina have been selected to gather in Raleigh to compete for 2017 NC Chef and Pastry Chef of the Year honors – and we’re proud to say, six of them are members of Piedmont Culinary Guild.
Anyone spending time in The South learns that New Yorkers hold a special place in the Damn Yankee hierarchy. Then there are Yankees like Tim Grandinetti, who remind us of the pitfalls of stereotyping. The chef at Winston-Salem’s Spring House Restaurant Kitchen & Bar moved to the area ten years ago, and couldn’t sound more appreciative of his new southern home.
Joy Turner has worked with some of the most lauded chefs in Charlotte. She now carries double titles of Catering Director and Head Catering Chef at Project 658. But ask her what she does for a living, Turner’s first response is “the farmer’s wife.”
Chef Geoff may go by his first name around here, but Bragg is all business when it comes to preparing students at the Community Culinary School of Charlotte for real life in the hospitality industry. As supervisor of the in-house café, he leads students through breakfast and lunch service and preparing heat-and-eat takeaway meals.
On a small road off Route 160, the greenhouses of Tega Hills Farm huddle amidst orange construction barrels and the onslaught of a new housing development across the street. Here Mindy Robinson shows off a few of the nine varieties of lettuce upon which she and husband Mark have built a reputation.