Course or Event

From Seed to Table
with Bill Smith, Chef, Crook's Corner and Betsey Elliot, Gardener, Crook's Corner

The registration period has closed for this event.

Date: Sunday, October 1, 2017 from 2:00 PM to 4:00 PM

 

Join local chef Bill Smith and Betsey Elliot, Siler City farmer, as they share stories, photographs, culinary experiences, and the flavor revelations of heirloom vegetables from seeds that link us to our past. Hear about Betsey’s seed selection and the growing process - the challenges and successes - and how Bill engages the local farm community in selecting these heritage vegetables for his menus. A tasting of early October harvest will be included!

Fee: $22 ($20 NCBG Members)

 

 

About the presenters:

 

Betsey Elliot owns a farm in Siler City and is best known for growing heirloom tomatoes as well as other herbs and vegetables that she brings in for Bill Smith to cook. 


CHEF BILL SMITH is as well known for his sumptuous take on Southern comfort food as he is for his exceptional food writing—including the New York Times Notable and Food & Wine Best-of-the-Best cookbook Seasoned in the South and his recent book, the bestselling Savor the South title, Crabs & Oysters.

Bill Smith stands out as the only James Beard Foundation “America’s Classic Restaurant” chef ever to have been named a final-five finalist for Best Chef in the Southeast—and twice.

Continually interpreting found heirloom recipes, Bill Smith’s recipes have their way of becoming iconic dishes, first served at the Chapel Hill, NC, restaurant Crook's Corner.



Registration

Registration open through 10/1/2017 11:59 PM EST

 

 


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Location
Reeves Auditorium

100 Old Mason Farm Road
Education Center, Building A
Chapel Hill, NC 27517