Presented by Blue Cross and Blue Shield of North Carolina

Friday, June 2 - Sunday, June 4, 2017

Celebrating Local Food & Local Farms


Please join us for an amazing weekend celebrating our region's rich bounty of local foods and honoring the skillful farmers and chefs who artfully produce and prepare them!

Photos from last year's picnic, courtesy of the Rachel Mcclain Photography.


6 - 9 PM

Sustainable Supper & Live Music

Market Hall in downtown Raleigh's City Market

Join us for a thought-provoking and family-friendly evening at historic Market Hall in downtown Raleigh's City Market. Kids will enjoy face painting, other fun activities, and our costumed dancing vegetables while grown ups hear from our special guest speaker, culinary historian Michael W. Twitty. Twitty's book, The Cooking Gene: A Journey Through African-American Culinary History in the Old South, will be published in August 2017. Since he launched his Southern Discomfort research project in North Carolina in 2012, Twitty has been on a personal mission to preserve and promote African American foodways and its parent traditions in Africa through both its diaspora and its profound legacy in the food culture of the American South. For his compelling scholarship and influential voice, which also advocates for LGTBQ inclusion and Jewish life, Twitty earned both Editor's Choice and Reader's Choice and Reader's Choice food and culture honors from Saveur magazine's Blog '16 Awards. He also served as a TED Fellow, becoming part of an international community of visionaries who collaborate across disciplines to creative positive change.

Twitty's talk will be followed by a delicious, sustainable dinner prepared by leading Triangle chefs. To date, confirmed participants include Billy Kotter of Dashi and Gray Brooks of Littler, Chef John May of Piedmont Restaurant, all from Durham; Vimala Rajendran of Vimala's Curryblossom Cafe in Chapel Hill; Isaiah Allen of The Eddy Pub in Saxapahaw; and Jason Smith of 18 Seaboard, Cheetie Kumar of Garland, all located in Raleigh. Among the featured beverages will be Fullsteam Brewery in Durham, Trophy Brewing in Raleigh, TOPO Distillery in Chapel Hill and Haw River Wine Man of Burlington. Dessert will be provided by Ali Rudel of East Durham Pie Company and ice cream from Howling Cow Creamery at N.C. State University and Maple View Farm courtesy of Treat at City Market.

Live music will be provided by local acoustic band The Guilty Pleasures, whose song list is steeped in North Carolina's strong musical tradition. Kids will enjoy the antics of our costumed Dancing Vegetables.

Sold Out

6 PM

Five Chefs in Five Courses

Bridge Club, Downtown Raleigh

The Saturday dinner event at Bridge Club in downtown Raleigh will celebrate five chefs in five courses, with an emphasis on celebrating the chefs, farmers and artisan producers who helped launch Farm to Fork 10 years ago and those whose dedicated support have made it an enduring success.

Featured chefs include Ashley Christensen of Poole’s Diner, Death & Taxes and other Raleigh destinations; Andrea Reusing of Lantern and Durham Hotel, located in Chapel Hill and Durham, respectively; Scott Howell of Nana’s, Bar Virgile and other Durham institutions; Bret Jennings of Elaine’s on Franklin in Chapel Hill; and Phoebe Lawless of Scratch Baking in Durham.

Farmers and artisan producers who participated in the debut 2007 event, and whose support has remained strong throughout the past decade. These include Peregrine Farm, Four Leaf Farm, Chapel Hill Creamery, Perry-winkle Farm, Fickle Creek Farm, Locals Seafood and Big Spoon Roasters. Wine to complement the five courses will be presented by Thomas Meunier of L’Authentique and Maximilian Kast of Broadbent Wines based in Richmond VA. Live music will be provided by the Doug Largent Trio, a Chapel Hill ensemble renowned for its vintage 1950s and ‘60s party sound.

Sold Out

4 - 7 PM

Farm to Fork Picnic

Fearrington Village in Pittsboro

The weekend culminates Sunday with the 10th annual Farm to Fork Picnic at Fearrington Village in Pittsboro. The picnic will feature up to 35 chefs producing tasting size dishes featuring local, seasonal ingredients grown by a local farm the chef is paired with. These partnerships historically result in highly creative collaborations that are as beautiful as they are delicious. The event also spotlights 14 local food artisans and breweries; each will provide samples of their products, along with makers of local wine, coffee and tea. Live music will be provided by the Chapel Hill bluegrass band Big Fat Gap, and The Holland Brothers. For a fun keepsake, be sure to capture your experience in the ZimZoom photo booth!

Tickets for the picnic are $100 per adult, $50 for ages 12-20 (no alcohol), and kids under 12 are free.

Sold Out

Farm to Fork is an initiative of the Center for Environmental Farming Systems (CEFS)and a fundraiser for the beginning farmer programs at CEFS the WC Breeze Family Farm. Farm to Fork fundraising efforts operate under the auspices of the NC Agricultural Foundation, Inc., a 501(c)(3) organization.