Thirteen Piedmont Culinary Guild members, representing eleven local restaurants, are participating in Queen’s Feast – Summer 2018, running Friday, July 20 – through Sunday, July 29 ...
July 30-August 3 - 9am-1pm. PCG Members Alyssa Gorelick, Andrew Wilen , and Emily Gantt, along with Gloria Wheeler are conducting a five-day culinary camp - for kids 7-12. All cooking classes use local and organic ingredients.
PCG Members Samantha DeRosa and Lynn Caldwell are hosting ’Mater Dames at South End Market (formerly Atherton Market). They are bringing together four of the area's most talented and creative female chefs plus the current NC Mixologist of the Year and paired them with five local farms for an afternoon of sampling the official fruit of the summer: the tomato!
August 6-10 - 9am-1pm. PCG Members Alyssa Gorelick, Andrew Wilen , and Emily Gantt, along with Gloria Wheeler are conducting a five-day culinary camp - for kids 7-18 (Class will be divided into two age groups). All cooking classes use local and organic ingredients.
PCG Member Julia Simon / Nourish, teams up with fellow members Matthew Martin, Jesse Leadbetter, & Erin Bradley of Freshlist and Townes Mozer of Lenny Boy for four-course vegan dinner with Charlotte's best summertime produce.
August 8 - 9am-noon. PCG Member Jennifer Stalford is hosting a one-day Bees & Shrooms Summer Camp, 9am-noon, for rising 3rd-7th graders at J & J Family Farm in Clover, SC.
PCG Member Bonnie Warford hosts fellow member, nationally acclaimed mixologist Bob Peters, for a monthly demonstration class on mixology at Earl's Grocery in Charlotte. This month's topic: Spicy Cocktails!
August 15 - 9-noon. PCG Member Jennifer Stalford is hosting a one-day Petal Power Summer Camp, 9am-noon, for rising 2nd-4th graders at J & J Family Farm in Clover, SC.
PCG Member Christopher Sottile is hosting The Tipsy Paintbrush's Dawn Caputo to teach you how to paint your own masterpiece while you chow down on cheese and charcuterie and drink wine!
PCG Member Christopher Sottile will lead a class on how different types of cured meats are made and what makes artisan products so much better than the commodity stuff you'd find at the grocery store.