A Weekend of Farm-to-Fork Food, Merriment and Conversation
September 30 – October 2, 2016
September 30 – October 2, 2016
Don’t know much about sustainable food but love good food? This is the perfect opportunity to learn more from the folks who have made it their life’s work. During the Harvest Gathering, you can dig your teeth into great victuals prepared by Print Works Bistro’s Executive Chef Leigh Hesling and grow your mind by engaging with extraordinary sustainable food movement speakers. You’ll get to meet famous foodie authors and rub elbows with other folks who are passionate about good food, drink, and music.
Self-proclaimed foodie? Then you already know how impressive it is that author Michael Pollan is the Guilford College Bryan Series speaker this weekend. (And you probably already own his latest book, Cooked: A Natural History of Transformation.) You also may already know about our accomplished guests, including author Ronni Lundy, chef Leigh Hesling, editor Sarah Fritschner, farmer Rania Campbell-Cobb, and chef and author Virginia Willis. Add all that to special menus of locavore fare , creative cocktails and desserts, and live music by Andy Eversole’s Banjo Earth…and we bet you’ll be in heaven.
Our Harvest Gathering weekend is filled with exceptional locavore food, creative and informative discussions, a farm tour, live music, and more. Below, find the weekend highlights, weekend package, single ticket options and learn more about the speakers.
Whether you’re a foodie or a newbie, you’ll leave satisfied and in the know.
We are delighted to partner with our friends at Our State magazine and Guilford College to present this very special weekend
Friday Night Locavore Dinner Menu
Guildford College Farm greens, locally sourced spiced pecans and smoked apple with Lindale cheese from the Goat Lady.
Topped with a benne seed crisp and seasonal vinaigrette
Seared Hickory Nut Gap Pork Loin
Accompanied by fresh ingredients from Guildford College Farms .
Sun gold tomatoes, field peas cassoulet and roasted garlic jus.
Childress Blueberry Port wine poached Pear
With pecan and Videri milk chocolate mousse and sorghum molasses
$995 per couple plus tax, based on double occupancy ($555 per guest, based on single occupancy). Bryan Series subscribers, please call our reservations team for special pricing.
To reserve, please call our Reservations Department at 336-478-9105 Monday – Friday, 8 AM – 6 PM and Saturday, 10 AM – 4 PM.
Speakers subject to change. Cancellation Policy: Must cancel by 6 PM Tuesday, September 27. Deposit Policy: On Wednesday, September 28, packages will be charged in full.
$175 per person plus tax
To reserve the Friday night only package, please call Lee Healy at 336-478-9126 or email firstname.lastname@example.org.
LIMITED SEATS AVAILABLE
(Bryan Series subscribers, please call for special pricing.)
Cancellation Policy: Must cancel by 6 PM Tuesday, September 27.
$50 per person plus tax
To reserve the Saturday Round Table package only, please call Lee Healy at 336-478-9126 or email email@example.com.
LIMITED SEATS AVAILABLE
Speakers subject to change. Cancellation Policy: Must cancel by 6 PM Tuesday, September 27.
Virginia Willis, author and TV host of Secrets of the Southern Table debuting on WGBH-TV
Rania Campbell-Cobb, roof-top farmer, Guilford College alumna
Sarah Fritschner, food editor and Guilford College parent
Jane Fernandes, President Guilford College
Ronni Lundy, author and sustainable food systems advocate
Executive Chef Leigh Hesling, Executive Chef Print Works Bistro
Andy Eversole and Banjo Earth
Andy Eversole is a Guilford College alumnus who performs Bluegrass, Americana, and Folk tunes from around the world. Banjos and Guitars, Songs and Spirits. Andy’s music travels through both time and space bringing a passion, illumination, and energy to the here and now. The banjo rings and the people sing until the beauty brings a joy to this Earth!
Ronni’s latest book, Victuals: An Appalachian Journey, with Recipes is just out from Clarkson Potter. She is the author of the classic Shuck Beans, Stack Cakes and Honest Fried Chicken and Butter Beans to Blackberries, as well as seven other books. She is a founder of the Appalachian Food Summit and also of the Southern Foodways Alliance. She is the recipient of the SFA’s Craig Claiborne Lifetime Achievement Award and the editor of Cornbread Nation 3: Foods of the Mountain South. Born in Corbin, Kentucky, she presently lives in Burnsville, NC.
Chef Leigh Hesling
Leigh Hesling is the Executive Chef of Green Valley Grill, O. Henry Hotel, Print Works Bistro and Proximity Hotel. With his mantra of “nearer the farm to the fork, the better the flavor,” you will often see him at the farmer’s market and transporting his fresh vegetable finds back to our restaurants. His appetite for fresh, local and seasonal ingredients stems from his upbringing on a farm in the mountains near Cairns, Australia. His family grew much of what they ate, from livestock to fruits and vegetables, and that instilled in him a healthy respect for those who work the earth.
Rania Campbell-Cobb grew up in Cape Elizabeth, Maine, and moved to Philadelphia, Pennsylvania in 2009. She studied Environmental Studies, Sociology, and Economics at Guilford College. She has been farming and educating for many years in Maine, New Zealand, and Pennsylvania. She is also a Farm Educator for Greener Partners, a non-profit leader in sustainable farming and farm education as well as the director of Cloud 9 Rooftop Farm.
Sarah Fritschner is the coordinator of Louisville Farm to Table, a Metro Louisville program that works to increase Kentucky farmers’ percentage of Louisville’s $3 billion food market. In that capacity, she works with Jefferson County Public Schools, Churchill Downs, the University of Louisville and others to bring Kentucky food to a broad base of consumers. Since 2011 she has brokered more than $3 million in sales for foods grown in Kentucky.Prior to her work with Metro Louisville, she was food editor of The Courier-Journal for 24 years, and prior to that worked at theWashington Post and Florida Times-Union. Through her journalism career, she worked with local farmers, helping develop and promote Louisville-area farm markets. In addition, she was the instigator of The Ohio Valley Harvest Festival in the late 1990s, a food festival that paired restaurateurs with farmers to promote urban-rural relationships.
Chef Virginia Willis
Chef Virginia Willis is the author of Lighten Up, Y’all, Bon Appétit, Y’all and Basic to Brilliant, Y’all, Okra: A Savor the South Cookbook, and Grits by Short Stack Editions. Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome received a 2016 James Beard Foundation Award of Excellence in the Focus on Health category and was a finalist for Best American cookbook by the International Association of Culinary Professionals. She is currently in development with WGBH for a series called Secrets of the Southern Table: A Food Lover’s Tour of the Global South to air nationally on public television stations.
Michael writes books and articles about the places where the human and natural worlds intersect. He is the author of the best-sellers In Defense of Food, The Omnivore’s Dilemma, The Botany of Desire, Food Rules and Cooked. A New York Time Magazine contributing writer, he has received numerous writing awards. In 2009, he was named one of the top 10 New Thought Leaders by Newsweek, and in 2010 he was chosen for the TIME 100.
Jane is the ninth president of Guilford College and the first deaf woman to lead an American college or university. She is recognized as one of the 20 most interesting college presidents by The Best Schools, Jane is leading Guilford College through curricular and administrative innovation to become further distinguished as a “college of excellence known for doing a few things splendidly.” Guilford is recognized in Loren Pope’s “Colleges that Change Lives” and Princeton Review’s “Guide to Green Colleges.”
The Guilford College farm, a learning laboratory as well as a source of more than 10,000 pounds of produce each year, provides fresh fruits, vegetables and herbs to the College dining hall, a student-operated farmers market, a steadily growing CSA (Community Supported Agriculture) program, local groceries and nearby restaurants including Lucky 32 Southern Kitchen. At the same time, it is a popular site for Guilford’s work-study students, Bonner Scholars and a wide range of volunteers. The 4-year-old farm earned a place on College Values Online website’s Top 30 Sustainable College-Run Farms list. Two of the College’s Environmental Studies courses – Practicum in Sustainable Agriculture and Advanced Practicum in Sustainable Agriculture – relate directly to the farm. Almost 35 different crops, representing 11 families of fruits and vegetables, are grown on the farm.
Guilford College is an independent liberal arts college of 1,900 traditional aged and adult students in Greensboro, N.C., providing tomorrow’s leaders with the innovative problem-solving skills, experiences and global perspectives to actively create change in the world. Founded by Quakers in 1837, the College continues to be profoundly influenced by Quaker values, principles and testimonies. Guilford is led by Jane Fernandes, the College’s ninth president and the first deaf woman to lead a college or university in the U.S. Learn more about this distinctive institution at guilford.edu.
Our State magazine is published monthly to celebrate the very best of North Carolina through authentic storytelling and stunning photography. Since 1933, Our State has been the trusted resource for all things North Carolina. It’s the perfect source of information for those who’ve lived in North Carolina all their lives, those just becoming acquainted with the state, or those looking to visit or relocate. Discover new places to visit. Try new recipes. Uncover the history, culture, and beauty of North Carolina at ourstate.com.