Harvest Table teams up with Got To Be NC to Promote Healthy Cooking with Fresh, Community Based Ingredients
Every year, thousands gather in Raleigh, NC to celebrate the North Carolina State Fair and the many great parts of the Tar Heel State. Four of our Harvest Table chefs delighted the audience with a special cooking demonstration to show the benefits of local ingredients. Heidi Billotto, a Charlotte-based culinary expert and author, hosted the event while the chefs did their work.
This presentation was a key part of Got To Be NC, an initiative within North Carolina’s Department of Agriculture, whose mission is to promote local NC products within restaurants, grocery stores, and dining tables throughout the community.
It was cool to see all of the NC vendors and partners all in one spot, to meet the people behind the food. It was pretty fun being on the big stage, presenting and being on the jumbotron as well!
Chef Myles
Chefs Myles Hamilton, Jonathan Burns, Danny Sartyoungkul, and Jay Vetter provided a live showcase of their cooking talents. Over the course of two demonstrations and featuring ingredients from local partners such as Elon University Loy Farms, Cheshire Pork, Joyce Farms, and Sanford Mills Flour, the chefs prepared a Sweet Tea-Brined Peanut-Crusted Pork Tenderloin and an N.C. Rice bowl for spectators seated at the on-stage chef’s table.
While Heidi moderated, the four chefs alternated answering questions and giving greater details about the food and recipes as they cooked. Each chef articulated their passion for cooking and provided tips on how the audience could create delicious recipes at home. By all accounts, the presentation was a success, and the team looks forward to future live events and coming back next year with even more fantastic creations.
