Sustainable Growth: TerraVita Adds New Events to Festival

If you bought your tickets already, you may have missed new additions to the three-day lineup.

Photo courtesy TerraVita

Even as the festival approaches, the folks behind TerraVita continue to create even more events for foodies to love. “I think the growth of TerraVita is a reflection of our strong food community,” says founder Colleen Minton. “It’s been a joy to see it evolve and to bring so many to Chapel Hill for this three-day weekend celebrating real food – and the chefs, artisans, authors and farmers who make it all possible.” If you snagged your tickets early, you may have missed these new additions to the three-day lineup!

Varsity Kickoff – Enjoy this engaging TedX-style event with cocktails and treats as the festival opens with a panel of locally- and nationally-recognized thinkers in the industry, including Kat Kinsman, Virginia Willis and photographer Henry Hargraves, whose stirring photos will change the way you think about food. Colleen says the afternoon will honor “those who use their culinary influence and capital to do good in our community,” and half of the proceeds will go to charity. Thursday, Oct. 8, 3-5:30pm; $45 ($25 for students);

Lambs & Clams After Party – What should you do when The Carolina Table Dinner is over? Keep celebrating at Lambs & Clams, with shepherd Craig Rogers and chef BernieMurphy. Rounding out the late-night offerings will be beverages from CatheadDistillery, Crude Bitters & Soda, and craft beers and coffee, and bites from local chefs including Bo Peterson of Weathervane and Josh Munchel of Counting House in Durham. Thursday, 9-11pm; $55;

Hill Fire: Pits, Spits & Grills Dinner – In another grand collaboration among chefs, farmers, pitmasters and wine and spirit makers from both near and far, this feast will feature the James Beard Foundation’s two most recent “Best Chefs” of the Southeast: Jason Stanhope and Ashley Christensen. Durham’s own chef Ben Adams and “barbecue man” Wyatt Dickson, with the help of Green Button Farm, will serve up the whole hog BBQ that will soon be coming to their new restaurant, Picnic. Friday, 5:30-8:30pm; $75;

Film & Fare After Party – After Hill Fire, make your way to TOPO Distillery to take in a preview of the PBS series “Original Fare,” which will be specially curated to showcase North Carolina artisans. The chefs and bakers featured, including Lionel Vatinet of La Farm Bakery and Stephen Greene of Herons at The Umstead, will collaboratively create tasty snacks and tastier cocktails for you to enjoy. Friday, 9pm; $40;

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