What does Charlotte’s local food system need to do to grow and stay profitable?
The Piedmont Culinary Guild will hold a day-long seminar March 13 at Johnson & Wales University to talk about that. The symposium will pull together food professionals, farmers and food enthusiasts for 19 sessions and round-table discussions covering everything from butchery to vegan cooking.
The keynote speaker for the day will be S.C. food historian David Shields, who has been instrumental in saving heirloom crops like Carolina Gold rice, Sea Island red peas and Bradford watermelons. Other speakers and instructors that day: Clark Barlowe, chef/owner of Heirloom, Paul Verica, chef/owner of Heritage, Punch Room mixologist Bob Peters and farmer Brent Barbee. Meredith Leigh will lecture on the topic Ethical Meats.
The Piedmont Culinary Guild is an organization of chefs, farmers and food producers who work together to share resources and information. The symposium is open to non-members. The cost is $65, including lunch by guild chefs.
For registration and more information, go to piedmontculinaryguild.com.