TerraVITA's focus on sustainability has made it one of the South's most progressive food and beverage festivals. Now in its fourth year, the multiday event in Chapel Hill, N.C., this year running Thursday to Saturday, includes special dinners, workshops and the Grand Tasting on the Green, highlighting dozens of chefs and food and beverage producers focusing on local or earth-friendly sourcing.
"Our mission is to showcase Southeastern chefs and makers of fine wines and beverages who embrace sustainable practices," said Colleen Minton, TerraVITA founder and director.
During the Harvest Dinner on Thursday, the chef Vivian Howard will discuss clips and outtakes from the PBS show "A Chef's Life," which follows Ms. Howard and crew at her Kinston, N.C., restaurant Chef & the Farmer. Topics in the Sustainable Classroom, on Friday, range from heirloom grains to picking and pairing local flavors.
Among those on hand for the Grand Tasting will be French Broad Chocolate Lounge, Fullsteam Brewery, Herons and Fearrington Village, and La Farm Bakery, operated by the baker Lionel Vatinet, whose book "A Passion for Bread: Lessons from a Master Baker" comes out Nov. 5.
There probably won't be many leftovers. As in years past, TerraVITA plans to achieve near zero waste by using compostable and recyclable goods and recycling nearly all of the refuse produced at the event.
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