Any other year, Bob, Gray and the Shipley family would be inviting you to our annual Springtime Chef-Butcher Social and Farm Tour. But this year, as you are already aware, things have taken a slightly different spin.
This year, we will gather via Zoom. We see the format as an opportunity to bring you news and important information you need to reopen, reset and restart as we all navigate the new normal that lies ahead. We’ll share all that is happening at the farm, detailing news about the availability of our beef.
Our goal is to help you get the information you need to safely and successfully keep your restaurant running.
To that end we are pleased to join forces with Chef Chad Blackwelder, Food Service Marketing Specialist from the North Carolina Department of Agriculture who will join us as our host, with guests.
- Lynn Minges, CEO of the NCRLA will explain more of what you need to know as you move forward.
- Chef Curt Shelvey, chef/owner Curt’s Cucina in Southern Pines NC will share what he’s done to make the most of things so far.
- And, Chef Steven Goff, chef/owner of Aux Bar in Asheville NC, 2019 NCRLA Chef of the Year, will do a bit of butchering to help guide you as you build your menu, optimizing protein options on every plate.
Charlotte-based food, restaurant and travel writer, Heidi Billotto, HeidiBillottoFood.com, will be working with us to coordinate the event.
We hope you can join us for this invitation-only interactive hour long webinar designed for leading chefs and butchers across the state.
Mark your calendar to join us Monday, May 18, 10-11am. Space is by reservation only. Please RSVP to HeidiBillotto@gmail.com
Your private Zoom link to join the conversation Monday morning will be waiting in your inbox earlier that same day.
Stay Tuned…We’re planning a second session on Monday, June 1, 2020.
You are invited to join us with guests chef Chris Coleman of The Goodyear House in Charlotte, NC, offering the chef’s perspective for this session, Sarah Blacklin from NC Choices, speaking about buyer friendly bulk purchasing as a win:win option for farmers and consumers; and Bryan Blinson from the NC Cattlemen’s Association sharing more about processing and availability of product.