PCG Symposium 2016 – in Pictures
On Sunday, March 13, 2016, 110 attendees came to Johnson and Wales University in Uptown Charlotte for the first-ever Piedmont Culinary Guild Food and Beverage Symposium. Chefs, farmers, food artisans, educators, food journalists, plus eager consumer foodists – coming as far away as Virginia and Charleston – came to be introduced to or deepen their knowledge of the growing, preparation, and management of sustainable foods.
Everything from the butchering of goats, hogs, and rabbits – to the creation of beautiful vegan dishes – to the proper way for chefs to price their dishes and farmers to price their crops – to the heeding call for reviving heirloom produce and embracing an ethical meats environment – and a whole lot in between were covered in an all-too-short eight hours.
The day was highlighted by the Keynote address of Dr. David Shields, He spoke on The Ark of Taste – a fascinating overview of the recent revival of near-extinct fruits, vegetables, grains, and legumes – to which he plays an integral role.
Concurrent wth the Symposium was the first annual Student Scholarship Competition – where local culinary students competed to create the best two courses from the ingredients in a Mystery Basket. In the end, Johnson and Wales student Megan Weathers took home the top prize of a $500.00 scholarship. Naomi Knox of The Art Institute of Charlotte garnered second place and a $250.00 scholarship.
In all, it was a full day of learning, sharing, networking, and fun.
See you next year!
Lindy Mayberry Sellers
March 23, 2016 @ 9:04 pm
Truly a wonderful experience!
We will be back for the next one.
Pot Beans with Tomatoes, Basil & Parmesan Cheese | Love & Flour
January 2, 2017 @ 6:28 pm
[…] up at 6 a.m. on the day we turned the clocks ahead (ugh!) to attend the first Piedmont Culinary Guild food and beverage symposium. Learned all about making cheese at home, fermenting foods at home, making shrubs to drink, […]