400 W. 4th St, Winston-Salem, NC
UPDATE: Currently, we have reached capacity seating and are welcoming people to sign up on the wait list in case any seats become available. Thank you!
Excited to announce the inaugural Farm to Fourth Harvest Dinner! There will be one big community dinner table stretching down the middle of Fourth Street. Join us for a great evening of amazing food prepared by some of the best known local chefs, utilizing ALL local food and supplies! This event will highlight the importance of our local farmers and growers! Hosted by Food Editor Michael Hastings.
Sunday, Aug. 28, 6:00pm
Downtown Winston-Salem on 4th Street between Marshall and Spruce Streets
5 courses – local chefs – All sourced from local farms & suppliers!
Also featuring local beer & wine!
Limited seating available – reserve your space now!
A portion of the proceeds will benefit local food/sustainability efforts.
Menu (subject to change based upon available local ingredients)
Crostini with country ham, farmers cheese and radish sprouts
by Lucas McGill of Hutch and Harris
Cherry bomb compressed watermelon with balsamic-basil syrup
by Jeff Bacon of Providence Restaurant and Catering
Harvest vegetable "baba ghanoush" with red onion & cucumber relish and homemade naan
by Christian Froelich of Sanders Ridge and Richard Miller of Graze
Basil marinated goat cheese, charred red onion and Old Town heirloom green tomato pie
by Jared Keiper of the Tavern in Old Salem
by Travis Myers of Willow's Bistro
Smoked lamb with chimichurri
by John Bobby of Rooster's: A Noble Grille
Roasted potato hash, Hoots braised greens and green-bean salad with feta
by Harrison Littell of The Honey Pot
Mascarpone cheesecake with port wine reduction
by Janis Karathanas of Providence Restaurant and Catering
Sea-salt caramel stuffed figs dipped in dark-chocolate honey ganache
by Tirra Cowan of Black Mountain Chocolate
Vegetarian options available
4th Street between Marshall and Spruce Streets
Winston-Salem, NC, 27101
Aug 28, 2016 from 6:00 pm to 9:00 pm