Piedmont Culinary Guild Food & Beverage Symposium

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A day of education and exchange for culinary and farm professionals, enthusiasts, consumers, and the curious.

Sunday, March 25, 2018
Johnson & Wales University – Charlotte
Includes Continental Breakfast, Lunch, & Reception!

From across the Carolinas, farmers, chefs, culinary educators, mixologists, food writers, and other industry professionals will gather at Johnson & Wales University – Charlotte for a day of assessing where we currently stand within our local culinary environment:  what we eat, what we drink, and how we can all work together to continue to grow a healthier, sustainable, and fully diverse food culture.

The Piedmont Culinary Guild Food and Beverage Symposium is for industry professionals and dedicated consumers.

The 2018 PCG Symposium is a collection of informative classes – from hog butchering to creating vegan dishes – from rediscovering lost flavors to creating bold, new menus – as well as a series of informative discussions and roundtables – growing your business and securing investors to farming diversification, plus a number of other explorations.

And it’s a time to discuss how we can further enhance our region as a local food diversity stronghold.

This year’s theme for the PCG Food & Beverage Symposium, Here and Now, explores all the issues – good, bad, small, and large – affecting our local food systems regionally and nationally.

Don’t miss this extraordinary day and celebration of our culinary culture.

Your $75.00 Registration to the 2018 Piedmont Culinary Guild Symposium Gets You:

  • A reserved spot for a session in each of the five time slots
  • Access to the Glenn Roberts keynote, “Grains and Climate Change”
  • Continental Breakfast, Lunch, & Cocktail Reception

Register Today!

Scholarship Competition
Friday, March 10

Five of Charlotte’s up and coming culinary students will be competing for $2000 in scholarship money.  The competition will be mystery basket style and the main ingredients will feature products from our PCG farmers and artisans.

Thanks to the NC Department of Agriculture and Consumer Services

 

Got To Be NCGot To Be NC works with large and small growers and companies throughout North Carolina. Startups and established businesses are a part of the almost 3,000 member organization with a range of products from fresh farm crops and meats to processed items like salsas and beverages.

We are thrilled to have their valued support at this year’s Food and Beverage Symposium.

Keynote Speaker

Glenn Roberts – Founder, Anson Mills
Grains and Climate Change

Today’s grain crops, and all food production crops for that matter, are powerful gateways in understanding the future effects of climate change. Climate change affects food production across the globe now and Anson Mills is not immune to its effects. Anson Mills experienced hurricanes in SE Texas, Georgia/Carolina and in their winter research fields in Puerto Rico last year – a first and historic by all counts.

Glenn will discuss diminished harvests due to storm damage, inherent quality challenges and how Antebellum heirloom crops and centuries old field management practices saved nearly half his crops when others experienced total loss.

Glenn founded Anson Mills in 1998 in Charleston, South Carolina, to repatriate lost foods of the Antebellum and Colonial Southern Pantry.

Today, Anson Mills produces artisan organic heirloom grain, legume, and oil seed ingredients for chefs and home cooks worldwide and provides pro bono seedsmanship for the growing community of Southern organic heirloom crop farmers.

Glenn is president of the Carolina Gold Rice Foundation and a recipient of both the USA Artisan of the Year and National Pathfinder Awards.

The Symposium at a Glance

7:30am – 8:00am
Registration and Breakfast

8:00am – 8:10am
Welcome Message – Kris Reid, PCG Executive Director

8:15am – 9:30am

  • Elevate Your Menu
    David Quintana
  • Whole Hog Butchery and Utilization
    Steven Goff
  • Building a Marketing Strategy that Works for You
    Wendy Shanahan
  • Rescuing Lost Flavor
    Nat Bradford

9:45am – 11am

  • Wild Mushroom Foraging & Changing Legislation
    Clark Barlowe
  • Small Scale Farming: Can it be Profitable
    William Williamson
  • Seafood in a Changing Economy & Climate
    Tim Griner, Rodney Roden, Shane Graybeal
  • “Ask the Inspector”
    Sarah Makers, Lauren Coles, Jessica Perry

11:15am – 12:15pm

  • Finding Diversity in Our Growing Food Scene
    Cat Carter – Moderator
    Greg Collier, Zhenia Martinez, Terra Ciotta,
    Michael Chanthavong, Majid Amoorpour
  • Botanical Beverages
    James Swofford
  • Investors: Next Step Strategies for Raising Capital
    Steve Magenano
  • What’s Growing On
    Jack Nales

12:15pm – 1:00pm
Lunch

1:15pm – 2:00pm
Keynote: Grains and Climate Change
Glenn Roberts

2:10pm – 3:10pm

  • Demystifying Local
    Kristin Wile – Moderator
    Matthew Krenz, Alyssa Wilen,
    Lee Menius, Jesse Leadbetter
  • Fermentation Two Ways: Homemade Wines and Vinegars
    Jess Cochran
  • Cooking Demo
    Bruce Moffett

3:20pm – 4:20pm

  • Grow or Die
    Frank Scibelli – Moderator
    Kristi Martin, Courtney Buckley, Steve Magenano,
    Townes Mozer, James & Miracle Yoder
  • Diversify Your Production
    Mary Roberts
  • Vegetarian for Dummies
    Matthew Martin
  • Merging Craft Cocktails and Culinary Arts
    Vince Giancarlo
  • Growing a Hemp Industry
    Bradley Todd – Moderator

4:30pm – 5:30pm
Reception

Location

This year, the PCG Food & Beverage Symposium returns to Johnson & Wales University in Uptown Charlotte – close to many hotels and restaurants – with easy access to Charlotte’s light rail and transit systems.

Johnson & Wales University
801 W Trade Street
Charlotte, NC 28202

Don’t Wait!

Spaces in many sessions are limited. Make sure you get the classes you want. 

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