Founders Feast

The Piedmont Culinary Guild

A dinner in honor the people, the effort and the passion that brought the farm-to-table movement to the Queen City.

Trolley Barn Fermentory & Food Hall

Join us for an incredible night as we celebrate and honor the community that brought the farm to table movement to Charlotte and that continues the work. Proceeds from this dinner go to support Piedmont Culinary Guild, a nonprofit that has been working to connect the local food chain in support of a sustainable food shed since 2012 and Unpretentious Palate, a food news and review publications covering the Charlotte region.We are excited to be hosted by The Trolley Barn, a beautiful restaurant built where the Atherton Farmers Market began.Bob Peters, of Built on Hospitality, and a celebrated mixologist will start the evening off with 'turn of century cocktails', a throwback to the early 2000's in Charlotte cocktail scene at a reception from 5pm to 6pm. He will be joined by James Swofford of Old North Farm, a chef by trade that moved to farming in 2012, who will be pouring his incredible shrubs for you to enjoy.The reception is loaded with some of the finest talent in Charlotte. Many of these chefs came through the kitchens of many of our OG chefs in the city, and have, along with several other chefs, built the momentum for farm to table in the Queen City.You will enjoy hors d’oeuvres on the patio provided by:Alyssa Wilen of Chef Alyssa's KitchenAshley Boyd of 300 EastBen Philpott of Meadow Wood FarmChris Coleman of Built on HospitalityGreg Collier of Bayhaven Restaurant GroupJamie Barnes of What the Fries CLTJamie Lynch of 5th Street Group Restaurants Joe Kindred of Kindred StudioJon Fortes of Flipside Restaurant GroupShai Fargian of YAFOPlated CoursesThis portion of the dinner will be family-style seating in the dining room. If you wish to sit with specific friends, we encourage one person to purchase the tickets so that your group will be seated together.The chefs featured for plated courses are some of the most influential chefs and of a cohort that set the standard for good food in Charlotte. Some began their work here in the early 90’s but all these chefs were working in the early 2000, establishing the culinary movement that has come to The Queen City. This will be a line up we will likely never see cook together again!Here is our line up:Chef Majid Amoorpour of the The Everyday Market, best known for his work at Bistro La BonChef Luca Annunziata of Forchetta, best known for Passion 8 Bistro (Luca is unable to be present so his sous chef from Passion 8 will cook in his stead. Many thanks to Chef Matt Krenz for stepping in)Chef Gene Briggs of Legion Brewing, best known for his work at Blue RestaurantChef Tim Groody of the Asbury, best known for his work at Sonoma and for his restaurant Fork! in CorneliusChef Adam Reed of Sante Restaurant, best known for this long-time restaurant in MatthewsChef Fran Scibelli of Fat Cat Burgers + Bakeshop, best known for Fran’s Filling Station, Metropolitan Cafe and Metropolitan BakeryChef Bruce Moffett of Moffett Restaurant Group, best known for Barrington’sDuring our time together, Chef Marc Jacksina of Little Mama’s, best known for his roles at Lulu and Halcyon will be interviewing freelance journalist and longtime food writer in Charlotte, Kathleen Purvis as well as well-known and celebrated food critic Helen Schwab. They will be sharing stories and highlights of the food scene over the past 20 years.In addition to honoring each of the participating chefs, PCG is providing 15 seats to farmers who have been providing Charlotte with local produce since the early 2000s, including: Sammy and Melinda Koenigsberg (New Town Farm), Jennifer and Dean Mullis (Laughing Owl Farm), Mindy Robinson (Tega Hills Farm), Neese TK (Neese’s Herbs), Kim Shaw and Rohan Gibbs (Small City Farm) and Milton and Harriet Baucome at (Baucome's Best).The farm-to-table movement has been one of the most influential drivers in the growth of the culinary scene in the Charlotte region. Chefs and restaurant owners that have made, and continue to make, commitments to using locally grown or produced products helps to provide a 'time and place' experience in the food and beverages we enjoy. Culture is our collective responsibility. Food culture and maintaining a food system based on integrity will require us all to make food purchases as an investment in our future.Your ticket will cover the reception of 10 chef tastings and cocktails/drinks, as well as a 7 course dinner from our OG chefs along with gratuity. Beverages are available for purchase during the plated dinner and we kindly ask for your appreciation to the waitstaff providing beverage service.

Founders Feast

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Founders Feast

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