Tickets to the eighth annual TerraVita Food & Drink Festival, scheduled for Oct. 18-21 in and around Chapel Hill, are now on sale at www.terravitafest.com.
The events for the festival kick off on Wednesday, Oct. 18 with a yearly favorite, East Meets West. The family-style dinner will be prepared by chefs from across the state, including: Ashley Capps of Buxton Hall Barbecue in Asheville, Joe Kindred of Kindred in Davidson and Hello, Sailor in Cornelius, Kim Hunter of Kimbap in Raleigh, Bret Edlund of Crawford and Son in Raleigh, Matt Butler of The Great Room in Chapel Hill, Josh DeCarolis of Mother & Sons in Durham, and Rebeca Alvarado-Paredes of Manna in Wilmington. The dinner will be held at Top of the Hill’s Great Room, and the cost per ticket is $95.
On Oct. 19, TerraVita will focus on how we feed our souls with a daytime retreat at The Parlour at Manns Chapel that will integrate yoga, meditation, uplifting insight from a couple of special guests, and guidance on staying inspired. Laura McKowen, a self-proclaimed recovery warrior, who left her corporate career for a more mindful life, will lead several experiences throughout the day, and chef Scott Crawford will share his story of finding balance through life-changing choices and perseverance. Snacks and lunch are included and the price for the all-day workshop is $115.
Also during the day on Oct. 19, the food trend of foraging will be the center of a lunch at the Barn of Chapel Hill. Ticketholders will head outdoors in search of wild edibles with guides from the Piedmont Picnic Project, then engage in a wild cocktail class, led by Fair Game Beverage Company and Crude Bitters & Sodas. Clark Barlowe of Heirloom in Charlotte will prepare lunch. Tickets are $65 each.
On Thursday evening, Hill Fire returns to the home of the Carrboro Farmers’ Market for a third year with a new focus celebrating the bounty of local shores and farms with a seafood- & vegetarian-inspired menu. Participating chefs for this collaborative feast include Dean Neff of PinPoint in Wilmington; Annie Pettry of Decca in Louisville, KY; Scott Crawford of Crawford and Son in Raleigh; Bruce Moffett of Barrington’s, Stagioni, and Good Food on Montford in Charlotte; Ian Boden of The Shack in Staunton, VA; Gabe Barker of Pizzeria Mercato in Carrboro; Jim Noble of Rooster’s, King’s Kitchen and King’s Bakery in Charlotte, and Cheetie Kumar of Garland in Raleigh. Tickets for the Hill Fire dinner are $75.
On Friday, the Sustainable Classroom is back with culinary workshops, tastings, demonstrations and panel discussions. Participants this year include Adrian Miller, Annie Pettry, Bill Smith, Max Kast, Ashley Christensen, Sandra Gutierrez, Mike Moore, Ian Boden, and many more. An $80 day-pass includes four classes.
On Friday evening, a special dinner – Seasoned in the South – will honor Bill Smith of
Crook’s Corner, as chefs will pay homage to his legacy through their courses and toast the legendary chef. Participants include television personality and chef Elizabeth Karmel – aka Grill Girl; Jason Alley of Comfort and Pasture in Richmond, VA; Chris Stewart of The Glass Onion in Charleston; Sam McGann of The Blue Point in Duck, NC, cookbook author Sheri Castleand mixologist Shannon Healy of Alley Twenty Six in Durham. Tickets for the dinner are $120.
TerraVita culminates on Saturday, Oct. 21, with the Grand Tasting on The Green at Southern Village, featuring tastings from more than 40 chefs and artisans from across the state. Additionally, more than 80 sustainably produced beverages from around the globe will be served, including: organic coffee; biodynamic, organically grown and natural wines; sustainably produced spirits; and microbrews. Guests also will enjoy an artisan market, where they can purchase handcrafted products. The all-inclusive ticket is $80; and designated driver tickets are available for $65.
Once again, TerraVita is offering a limited number of four-day passes – The Whole Shebang – for $550.
Launched in October 2010, TerraVita has been named one of the “10 Southern Food Festivals You Need to Taste” by The Atlanta Journal-Constitution and “4 Can’t Miss Southern Food Festivals” by PeterGreenberg.com. It’s earned its reputation as a premier culinary event in the Southeast because of its commitment to spreading the gospel of sustainable food and drink, and its work with award-winning chefs, authors, producers and farmers.
As one of the country’s leading events focused on sustainable food and drink, TerraVita lives its mission by producing a zero waste event by employing intensive use of compostable goods and recycling nearly all of the waste produced at the event.