A small selection of the 350 cheeses, many made in North Carolina, that Southern Foods sources for restaurants.
A visit to the Southern Foods show in Greensboro this week reminded me of the huge amount of delectable food that is grown and produced in North Carolina, much of it on display in downtown Wilmington this weekend for the second Food For Thought festival.
No surprise that at the Southern Foods show I saw some of the chefs participating in Food For Thought, a farm-to-table-themed fundraiser that benefits New Hanover County libraries. Before North Carolina was a nationally known foodie mecca, Southern Foods, founded in the mid-1950s, was delivering top-quality food to professional chefs, and that hasn’t changed.
Cape Fear-area chefs and restaurant owners I saw clustered around tables featuring fine N.C. cheeses and charcuterie.
One chef, Bobby Zimmerman, was behind a table showing off homegrown produce in two dishes he prepared: green curry shiitake mushroom soup and caramelized Brussels sprouts with a creamy tofu sauce. Zimmerman was Landfall Country Club’s executive chef before he became a corporate executive chef for Goldsboro-based Pate-Dawson Company/Southern Foods. Today, Zimmerman helps restaurants develop menus, recipes and systems, but he’ll be back in Wilmington Sunday for Food For Thought.
Homegrown ingredients and the Wilmington chefs who use them are the highlights of the grand Nov. 3 Food For Thought tasting event at Cape Fear Community College’s new Union Station, downtown at the corner of Front and Red Cross streets.
Food For Thought will be a “gala brunch” where guests sample small-plate dishes, meet local farmers and food purveyors and browse informational displays about how North Carolina food is grown and where to find it.
“The whole event is to celebrate farm-to-market,” said Pat Bell, New Hanover County Library Foundation president and a Food For Thought organizer.
Scheduled 11:30 a.m. to 2 p.m., the $50-per-person Food For Thought is a fundraiser for the Cape Fear Community College culinary program and the New Hanover County Library.
Participating restaurants and chefs include Keith Rhodes of Catch, Charles Rousey of Hilton Wilmington Riverside, Tyson Amick of Aubriana’s, Brent Poteat of 22 North, Lee Grossman of Bento Box and Certified Master Chef Olivier Andreini of Landfall Country Club. Andreini took over the Landfall stoves when Zimmerman left.
Soon-to-open restaurants will be represented, as well, Bell said. On the list are downtown wine bistro Perkeo and uptown’s Pembroke’s, by the owners of downtown’s Rx, due to open possibly this weekend at The Forum.
Cape Fear Community College culinary school students will prepare and serve bites, as well.
The gathering will feature raffles for various prizes and food and cookbooks on the shelves at area libraries.
Tickets for kids age 12 and younger cost $25. Corporate sponsorships at the $250, $500 and $1,000 levels are available, too. Find tickets and information about sponsorships at New Hanover County Library branches.
This is the second Food for Thought, a biennial event first staged in 2011 at the county library near Landfall. “We wanted to involve the downtown as much as the uptown,” Bell said of the event’s venue this year.