Mark your calendars. Tickets for the TerraVita Food & Drink Event, the premiere culinary event of the Southeast known for highlighting local and sustainable food and beverages of superior quality, go on sale Sunday, July 20.
This year marks the fifth year for the TerraVita Food & Drink Event, which will be held in Chapel Hill, North Carolina from October 9 through 11; additionally, 2014 also marks a lot of firsts for the event.
The TerraVita Food & Drink Event will host the season premiere of the PBS award-winning series A Chef’s Life.
“This year we’re honored to host the North Carolina premiere of the second season of the award-winning PBS series A Chef’s Life, with Chef Vivian Howard — a longtime TerraVita supporter,” said Colleen Minton, the festival’s founder and director.
The North Carolina Season Premiere Party for A Chef’s Life will take place on October 9 and will celebrate the kick-off of the show’s second season with a toast to A Chef’s Life’s recent Peabody award — the broadcast equivalent of a Pulitzer Prize — and their nomination for a James Beard Foundation broadcast award. Among those at the premiere will be directors, producers, staff, and stars of the show as well as family, friends, and ticket holders.
"This will be my fifth year at TerraVita. It's one of the rare food festivals that is about more than just having a good time,” chef Vivian Howard said. “I love the mission, the discussions, the people… and of course, the food."
Additionally, for the first time, TerraVita is offering The Whole Shebang package — a limited number of 3-day passes that provide access to exclusive events for $425.
The pass includes admittance to three private, non-ticketed events and parties, including an intimate afternoon event at [ONE] restaurant in Chapel Hill with chefs Kim Floresca and Daniel Ryan and two additional North Carolina chefs – Vivian Howard from Chef and Farmer in Kinston and Scott Crawford o Standard Foods and Nash Tavern in Raleigh.
Also included in The Whole Shebang is a hands-on bread baking class led by Lionel Vatinet of La Farm Bakery and author of A Passion for Bread: Lessons from a Master Baker, and a special TerraVita After Party at The Black House at Straw Valley in Durham with Master Sommelier Fred Dexheimer and Chef Adam Rose.
Last, but not least, the 2014 TerraVita Food & Drink Event marks the first year with live chef demonstrations to help wrap up the festival on Sunday, October 12 with the Grand Tasting on the Green event.
The Grand Tasting on the Green event will feature live chef demonstrations for the first time, alongside tastings from 45 exceptional chefs & artisans from across North Carolina.
Additionally, more than 100 sustainably-produced beverages from around the globe will be served at the Grand Tasting on the Green, including organic coffee, biodynamic, organically-grown and natural wines, local microbrews and distilleries. Guests also will enjoy cookbook signings and intimate interaction with chefs, artisans and beverage producers from across the state. The all-inclusive ticket is $75; designated driver tickets are available for $60.
Additional Ticket Information:
Southern Harvest Dinner Thursday, October 9. Chef Kevin Johnson from The Grocery in Charleston, SC, and Weathervane chef Spencer Carter will collaborate with Border Spring Farms’ Craig Rogers and his grass-fed lamb for a casual dinner paired with craft beers, sustainable wines, and live music. The cost of each ticket will be $85.
The Sustainable Classroom, Friday, October 10. Hallmark event of TerraVita. Classroom sessions range in topic but share a focus on sustainability and feature visionary producers, chefs, journalists and cookbook authors, including James Beard Foundation’s 2014 “Best Chef Southeast” winner Ashley Christensen of Poole’s Diner in Raleigh. Participants may choose to attend up to three one-hour and 15-minute classes. Each ticket costs $60 and includes 3 classes.
The Carolina Table: East Meets West, Friday, October 10. Chef Scott Crawford of the soon-to-open Standard Foods and Nash Tavern in Raleigh, Ben Adams of Piedmont in Durham, Matthew Dawes of The Bull and Beggar in Asheville are just a few of the chefs who will collaborate on a farm-to-table, Family-style seated dinner. The dinner will feature the finest farms and artisanal producers in the state. Guests will dine with local food artisans whose cheeses, meats, artisan breads, brews, and spirits will be highlighted in each dish. The cost per ticket is $100.
Alexandra E. Petri is the travel editor at The Daily Meal. You can follow her on Twitter @writewayaround