San Francisco, California
London, United Kingdom
All Field Trips depart from the Francis Marion Hotel in downtown Charleston, SC.
Saturday, November 2:
Knives, BBQ, and Rural Beauty – Oh my!
We’ll head inland to beautiful, rural South Carolina. First stop is Middleton Made Knives in St. Stephen. Craftsman Quintin Middleton will demonstrate forging, shaping, grinding and polishing his namesake knives, and we’ll all get an oyster knife to take home. Next stop is Scott’s Bar-B-Que in Hemingway. Owner Rodney Scott will give a tour of the family business, and feed us an American black guinea hog right off of the pit with all the fixings. After lunch, we’ll tour the Williamsburg Packing plant in Kingstree with owner Sep Harvin. We won’t actually see the slaughter, as they don’t kill on the weekends, but we will get to see a guinea hog quartered in preparation for Craig Deihl’s charcuterie demo on Monday. We’ll also get to meet Gra Moore of Carolina Heritage Farms and hear about his rare breed pigs before heading home.
Lowcountry Farm Tour - Behind the Local Food Scene
Go behind the local food scene and get down on the farm with a private tour from Nikki Seibert, Director of Sustainable Agriculture at Lowcountry Local First. In the morning, we’ll head out to Burden Creek Dairy to meet their fine goats. Then it’s off to Dirt Works Incubator Farm, five produce farms rolled into one, and the first farm of its kind in the state. After a wonderful catered lunch of local delights by TBD, we’ll head to Green Grocer, where we’ll get to see not just amazing produce but grass-fed dairy cows and cattle. Finally, after we swing by the Charleston Tea Plantation, we’ll end the day with a happy hour at Firefly Distillery and Irving House Vineyards.
Sunday, November 3:
Tour Middleton Place - Get Close with History
Visit historic Middleton Place on the banks of the Ashley River! The day will start with a visit to Middleton’s organic farm where, over a bite to eat, we’ll discuss heirloom seeds and seed saving practices and farm to chef logistics. Then we’ll enjoy a carriage ride around the plantation traveling through a lush bamboo forest into scenic woodlands and around the banks of the flooded Carolina Gold Rice fields. After a tour of the plantation’s Stabeleyards, where many of the same breeds of animals have been raised for the past two centuries, we’ll enjoy a lunch provided by Executive Chef Brandon Buck, featuring the bounty of the plantation. Finally, we’ll round out the day with a quick tour of the house followed by a tour of America’s oldest landscaped gardens, which were started in 1741.
Northbound By Land and Sea
Head north out of Charleston through the Francis Marion National Forest and into historic McClellanville. We’ll visit Thornhill Farms, which provides produce to some of Charleston’s finest restaurants while operating as a therapeutic garden high-schoolers with special needs. Next, it’s off to the marina at Isle of Palms where we’ll head out to the uninhabited and beautiful Capers Island. After a walk along the famous Boneyard Beach, we will be treated to a lunch of traditional Frogmore Stew. After lunch we’ll tour the aquaculture clam beds of Charleston’s famous Clammer Dave. Dave will show us his operation and discuss what it is that makes his clams so special. Then we’ll head back to Charleston with time to spare for a few cocktails or a nap before the night’s events begin.
Oysters and Ancient Grains
Head south from Charleston, through the ACE Basin, one of the East Coast’s largest, undeveloped estuaries. We’ll board boats to tour the operation at Lady’s Island Oyster Farm, the only one of its kind in South Carolina. The pristine waters give these oysters an outstanding flavor. Fleet Landing Restaurant will provide a catered lunch, including oysters of course! Next, we’ll head back to the outskirts of Charleston, to check out theClemson Agriculture Research and Education Center. Be prepared to learn about heritage grains from Glenn Roberts of Anson Mills and heirloom vegetable production, including research on how to raise and harvest. Finally, we’ll return to downtown Charleston and make a stop at the Grow Food Carolina warehouse, South Carolina’s first local food hub, to learn about how the business runs and tour the facility.
All field trips leave and return from, the Francis Marion Hotel in downtown Charleston.
No refunds can be issued for Field Trip tickets after October 1, due to reservations necessary for the trips. In addition, if a Field Trip does not reach its minimum attendance it will be canceled. Refunds will be issued in this case.
If you have a question about the Field Trips, please contact our Network Manager, Rob Booz. If you have another question about the Summit, please contact our Director of Marketing and Programs, Alisha Fowler.