Piedmont Culinary Guild Food & Beverage Symposium


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

Saturday – Sunday, March 11-12, 2017
Art Institute of Charlotte
Includes Breakfast, Lunch – Both Days!

Add-on ServSafe and GAP Workshops
Friday, March 10

Kickoff order/fire Party – 7pm, Friday, March 10
Free Range Brewing (includes dinner and your first beer)

From across the Carolinas, farmers, chefs, culinary educators, mixologists, food writers, and other industry professionals will gather at The Art Institute of Charlotte for a weekend of examining our food culture – looking back to where we’ve been and looking forward to where we are going: what we eat, what we drink, and how we can all work together to create a healthier, increasingly  sustainable food environment.

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

It is a collection of informative classes – from butchering to creating vegan dishes – from making your own pickles, shrubs, vinegar, beer, and kombucha – as well as a series of informative discussions and roundtables – from the pros and cons of farmers markets and CSAs to menu costing to staffing and labor issues, plus other explorations.

And it’s a time to explore how more ethnic cultures are becoming a rich and vibrant part of our evolving culinary landscape.


Your $175.00 Registration to the Piedmont Culinary Guild Symposium Gets You:

  • A reserved spot for a class in each of the six time slots (Saturday and Sunday )
  • Access to the Tom Hanchett keynote, “Food from Home”
  • Ticket to Friday Night order/fire Kickoff Party at Free Range Brewing
  • Access to Saturday evening cocktail party
  • Lunch both days

Click Here to Register

Keynote Speaker

Dr. Tom Hanchett, Historian
Food from Home

Dr. Tom HanchettWhat foods remind you of your childhood, your family traditions? Dr. Tom Hanchett explores Charlotte’s evolving traditions in his monthly Charlotte Observer column “Food From Home.” He’ll share some of his discoveries, from Carolina livermush to Guatemalan champurradas, all now part of the Southern culinary landscape.

He’ll also look at the marvelously jumbled geography of eateries along Central Avenue, South Boulevard and beyond.

Dr. Hanchett is best known for his years co-creating award-winning exhibits at Levine Museum of the New South. His publications range from a history of Charlotte segregation, Sorting Out the New South City, to an essay on Southern soft drinks in Cornbread Nation: The Best of Southern Food Writing. Charlotte Magazine calls him “Charlotte’s Dr. History” and named him a 2015 – 2016 Charlottean of the Year.

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.

ServSafe Manager Certification Class & Exam

Friday, March 10
$90.00 Supplemental

Instructor: Chef Steven (Chuck) Martin
US Foods

The ServSafe program helps prepare you for the ServSafe Food Protection Manager Certification exam. Training covers these concepts:

  • The Importance of Food Safety
  • Good Personal Hygiene
  • Time and Temperature Control
  • Preventing Cross-Contamination
  • Cleaning and Sanitizing
  • Safe Food Preparation
  • Receiving and Storing Food
  • Methods of Thawing, Cooking, Cooling and Reheating Food
  • HACCP (Hazard Analysis and Critical Control Points)
  • Food Safety Regulations

Fee includes ServSafe manager course book and test. Just select ServSafe Option when paying your Symposium Registration.

Good Agricultural Practices (GAP) Pre-conference Workshop



gap sponsor logos

Friday, March 10

Presenter: Patricia Tripp, Carolina Farm Stewardship Association Local Produce Safety Manager.

The Carolina Farm Stewardship Association (CFSA) and NC Growing Together are co-sponsoring a Good Agricultural Practices (GAP) workshop – coinciding with the Symposium. This four-hour pre-conference workshop will provide education on Good Agricultural Practices, traceability, GAP auditing criteria, and resources to assist producers in creating on-farm food safety plans to prepare them to expand markets and ensure safe products are being produced. Participants will receive a Certificate of Completion.

Separate Registration Required

Click Here for More Details

The Symposium at a Glance

Saturday, March 11

7:00am – 7:45am
Registration and Breakfast

7:45am – 8:00am
Welcome Message – Kris Reid, PCG Executive Director

8:15am – 9:30am

  • Personal Financial Planning – Kevin Randall, Jason Newsome
  • Farmers Market Panel Discussion – Dani Rowland (moderator)
  • Coffee Cupping – Diana Mnatsakanyan-Sapp
  • Fermented Pickles – Marc Jacksina
  • Making Schrubs – Jamie Swofford

9:45am – 11am

  • Menu Costing – Ron Smith
  • Designing a Cocktail – Bob Peters/Caroline Delaney
  • Farming as a Business – Lee Menius
  • Creative Approaches to Meatless Meals – Matt Martin
  • Modern Cooking Techniques – Paul Verica

11:15am – 12:15pm

  • Social Media – Wendy Shanahan
  • CSA Panel Discussion – Dani Rowland (moderator)
  • Brewing Kombucha – Townes Mozer
  • Sustainable Fish in NC – Tim Griner
  • Gluten Free Desserts – Ashley Boyd

12:30pm – 1:45pm

2:00pm – 3:15pm
Keynote: Dr. Tom Hanchett – Food From Home

3:30pm – 4:45pm

  • Labor and Staffing – Salem Suber
  • Brewing Vinegar at Home – James Bowen
  • Brewing Beer – Mark Zink
  • How to do a Cooking Demo – Mara Norris
  • Using Ethnic Flavors in Local Foods – Joe Bonaparte

5:00pm – 6:00pm
Cocktail Party

Sunday, March 12

9:00am – 11:00am

  • Working with Bees and Honey – James Bowen
  • Half Cow Butchery – Lee Menius

11:15am – 12:45am

  • Mushroom Cultivation – Hiram Ramirez
  • Sausage Making – David Quintana

1:00pm – 1:45pm
Lunch and Close

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