TerraVITA is the brainchild of Colleen Minton, who planned this big tent event to help promote better and more natural food and drink movements. The first was held this past Saturday at Southern Village in Chapel Hill and brought in regional restaurants with similar philosophies and wine and beer distributors from further afield. In line with Colleen’s food and drink philosophy, power was supplied by solar panels, all trash was appropriately sorted between compostable, recycling, and landfill with the goal of having a little actual waste as possible.
Those yellow tags and friendly garbage sorters are becoming familiar sights at the Triangle’s food and environmental events!
For the admission price of $65 (full disclosure: mine was comped), event-goers had access to wonderful appetizers and nibbles from about 30 different restaurants, caterers, and farmers as well as a wine glass for sampling the offerings of about 20 different purveyors of wine, beer, tea, or coffee. The full list of participants can be found at TerraVITA’s website, and I’m certain I’ve gotten a few of the pairings of food offered and the restaurant they were prepared by wrong, so please send me your corrections
, whether the mistake is here or at the full set of photos. Additionally, many fantastic items were available for silent auction bidding, such as a day of cheesemaking with Chapel Hill Creamery and dinner for two at Fearrington with an overnight stay at the inn.
The silent auction clipboards
Proceeds from the auction went to Table, an organization that provides meals for free and reduced lunch students outside of school, and Carolina Farm Stewardship Association, which works to help conventional farmers switch to organic methods. There were also several educational talks on subjects like making that transition and differences between traditional and factory winemaking styles.
Of course, for me, trying out food and drink is the priority! And honestly, I can’t say I disliked anything I tried, but I didn’t get too adventurous, even leaving Neal’s Deli cow tongue bites to others. Let’s say I still have bad memories of that head cheese from Farm to Fork. I did, however, try their pickled peppers and turnips.
Those were some spicy treats! I discovered that tulip honey does wonders to cool down the after effects.
Tulip Honey, by the way, is fantastic! I put it ahead of Haw Creek Honey’s clover and wildflower offerings.by