Farm to Fourth | Farm Fresh Menu
"Mr. Farmer" Craft Cocktail Kit
created by Master Mixologist Jordan Keiper and Ryan Oberle
Broadbranch Sungrazer Rum, Fire-Roasted Pineapple, Lavender, Housemade Ube Extract, Vanilla Bitters.
Hors d’oeuvres
Chef Tim Grandinetti
Spring House Restaurant | Quanto Basta
NC Jumbo Shrimp and Sweet Sausage
slathered with Hot Honey BBQ a top Roasted Purple Sweet Potatoes with Candied Bacon Crumble
Chef Claire Calvin
Alma Mexicana | Canteen Market & Bistro
Texas Pete Chicken Flautas
CHA Sour Cream, NC Pico
Salad
Chef Travis Myers
Fairshare Farms Mixed Salad Greens
Pickled NC Shrimp, Honey Cider Vinaigrette, Candied Pecans, Confit Pearl Onions
Entrée
Chef Vanessa Lanier
Chipotle Crusted Bacon Wrapped Heritage Pork Loin Roulade
stuffed with NC Collards, Smoked Gouda, and Lowes Foods Louie Andouille
Chef Michael Spencer
Joyce Farms Beef Short Ribs
with Classic Bordelaise and a Garden Gremolata
Accompaniments
Chef Eric Brownlee
Sauteed Spicy Tomatoes
and Chiffonade of Local Greens
Chef Antwan Hairston
NC Sweet Potato Hash
Dessert
Chef Janis Karathanas
Chef Lucia Bobby
Apple Almond Tarte with Spiced Vanilla Cream
Artisanal Bread Selection
Chef John Bobby