“Soil to Soul” Dinner Coming to Charlotte

Jun 01, 2011 Comments Off by EcoFlirt
Attention Charlotte foodies, locavores, and lovers of a good time… Some of the most popular names in local food are teaming up to host the Soil to Soul Farm Dinner, a farm-to-fork dinner this June. Windy Hill and Coldwater Creek Farms will join forces with Charlotte chefs Susanne Dillingham (owner of The Tiny Chef) and Craig Barbour (owner of Roots) to create and host this dinner on the Windy Hill Farm in New London, NC. Imagine it: enjoying dinner while sitting under a tent on the farm, along with those who raised and cooked the very food you’re eating, as well as others who enjoy and value local food in Charlotte. When people say that local food is about community as much as it’s about food, this is what they mean. 
If you’re a regular at Atherton Market, you know the principals: there are Dana and Charles Burrage from Windy Hill, the couple who keep their customers laughing and supplied with hormone-free, humanely raised meats and free-range eggs (if you’re early enough); there’s Eric Williamson and Brad Hinckley from Coldwater Creek Farm, the guys with an ever-present line of fans waiting each Saturday for their beautiful organic produce and recipe ideas. I admit my bias freely: both of these farms have supplied the ingredients for many, many meals in my home for the past year. Not only do they provide great food, they’re incredibly nice people.
Susanne Dillingham highlighted the personal and interpersonal significance of this dinner for her. “I have had the honor of buying produce and meats from Coldwater Creek Farm and Windy Hill Farm for the past year.  During this time, I got to know the farmers as friends and I am so happy that we are able to support each other in friendship and through our businesses.  We are all young-business owners and it is important for us to work together in as many ways as possible.  This Farm Dinner means a lot to me — I get to support the farmers that I love, cook with a good friend (Chef Craig Barbour owner of Roots) and create a special evening for all who attend.”
The Soil to Soul dinner will be Saturday, June 18, 2011, from 6:00 – 9:00 p.m. And, what you’re waiting for, the menu:
Passed Appetizers and Drinks from 6PM to 7PM:
 Edible Flower Blossoms with Calendula Pollen Dusted Béchamel Sauce
Deliciously Meaty Mushroom Caps stuffed with Windy Hill Farm’s Pork Sausage

The Courses will be served Family Style from 7PM to 9PM:

Fried Green Tomatoes with a Farmstead Cheese Aioli, Topped with an Arugula and Crispy Pork Belly Salad

Hand-made and Farm Fresh egg Pappardelle Pasta with a Duck, Garlic Scape, Bronze Leaf Fennel and Beet Green Ragu

Roasted Loin of Pork with Early Summer Crops and Copper Beurre Blanc

Goat’s Milk Ice Cream with Seasonal Berries 


Tickets are $75 each. To purchase tickets, you can buy online from The Tiny Chef website. 

Local Food, past
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