Farm to Fourth | Farm Fresh Menu


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"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

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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


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Chef Claire Calvin

The Porch Kitchen & Cantina 

Alma Mexicana | Canteen Market & Bistro 

Texas Pete Chicken Flautas 

CHA Sour Cream, NC Pico



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Chef Travis Myers

Fairshare Farms Mixed Salad Greens

Pickled NC Shrimp, Honey Cider Vinaigrette, Candied Pecans, Confit Pearl Onions



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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

Roosters - A Noble Grille


Joyce Farms Beef Short Ribs

with Classic Bordelaise and a Garden Gremolata




Chef Eric Brownlee 

The Katherine Brasserie 

Sauteed Spicy Tomatoes

and  Chiffonade of Local Greens

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Chef Antwan Hairston 


NC Sweet Potato Hash



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Chef Janis Karathanas 

Providence Culinary Training

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Chef Lucia Bobby 

Bobby Boy Bakeshop

Apple Almond Tarte with Spiced Vanilla Cream


Artisanal Bread Selection

Chef John Bobby 

Bobby Boy Bakeshop