Category: Mixologist (page 1 of 3)

Fish + Foraging Easter Brunch April 16th!

Fish + Foraging Easter Brunch | April 16, 12 – 3 PM | Fair Game Bev Co, Pittsboro

Join us at the Fair Game Beverage Plant in lovely Pittsboro, NC for a very special one-off Easter Brunch with the highly anticipated local seafood restaurant Postal Fish Co.  We will be crafting unique wild cocktails with Fair Game Beverage spirits to pair with the meal highlighting spring flavors by Postal Fish Co.
We’ll gather together at the Plant for an afternoon outdoors with cocktails, foraging, fresh local seafood and a celebration of the Spring season. Proceeds from the brunch will benefit Abundance NC’s work promoting local food and sustainability right here in Chatham County.
We will begin at noon with a cocktail hour that includes a short foraging walk and discussion, where you will help gather fresh wild greens and flowers for the salad. The meal begins at 1pm, family style, with Chefs James Clark and Bill Hartley preparing an incredible feast that portends downtown Pittsboro’s first sustainable seafood restaurant opening later in 2017, with desserts prepared by pastry chef Marcey Clark.
Fair Game Beverage and Piedmont Picnic Project will collaborate on three seasonally inspired cocktails featuring the wine and spirits crafted right next door.

This is a limited seating event, so grab your tickets early!

Click here to reserve your ticket and see the full menu.

Event is rain or shine.

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Join us Feb. 19: Citrus Remix Workshop at Ramble Supply Co!

Citrus Remix Workshop | Ramble Supply Co., Raleigh | Sunday, February 19, 2-4 PM

Can’t get enough citrus this winter?  Want to preserve that peak citrus flavor to enjoy all year long?  Ever wondered how to reinvent citrus into new preserves and liqueurs?  

Join us at Ramble Supply Co for our upcoming workshop on preserving citrus!  Learn three techniques to preserve citrus at its peak to enjoy all year long: (1) infused liqueurs, (2) marmalade, and (3) candied peels!  We’ll also throw in several more bonus techniques for reinventing your citrus peels into useful or tasty new things.

Cost: $40

RSVP at Ramblesupplyco@gmail.com to hold your spot today!

What you can expect:

  • Learn:
    • In-depth instructions for how to transform citrus peels into liqueurs, marmalade, and candied peels.
    • Fun history behind citrus fruits and the things that can be made out of them.
  • Taste:
    • At least 3 different ways to preserve citrus, including one complimentary cocktail made with our citrus liqueur!
  • Take Home:
    • Recipes to make a citrus liqueur, marmalade, and candied peels.
    • An infusion kit to make your own citrus liqueurs at home.
    • A handout on 10 Ways to Reuse Citrus Peels at home.
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Join us for Hot Nuts & Cider!

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December 3, 2016

Was there a time when the end of fall meant sitting around the fire with your family and friends… chatting, telling stories, or listening to someone play music… sipping a hot drink… while you cracked and picked the nuts you gathered all fall long… looking forward to preparing decadent treats with them for the holiday season? We will recreate that time here in downtown Raleigh!  Reserve your ticket here.

The evening around the fire with us includes:

4-5 PM – Crack-Off Nut Cracking Competition – fun, family-friendly competition with proceeds donated to Raleigh City Farm

5-8 PM – The Main Event, including…

+Make-your-own hot spiked cider bar with wild foraged add-ins and spirits fromFair Game Beverage Company and others!

+Crack and roast wild foraged nuts around the fire.

+Holiday breads and pastries for sale on site by Yellow Dog Bread Company.

+Make and take crafts for sale by Ramble Supply Co.

+Make your own historic decorations for our Christmas tree.

Raleigh City Farm will also have their Christmas Tree Lot open for tree sales from High Country Firs during this time, so you can purchase a sustainably-grown Christmas tree while you’re there!

Special thanks to CompostNow for collecting all of our compostable cider cups and nut shells!

Share with your friends on facebook here.

Reserve your tickets here.

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Dishtory Dessert Potluck THIS Saturday 10/1!

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Share your favorite family dessert and its story!

Saturday, October 1, 7-9 PM

Raleigh City Farm

Every dish has a story.  What’s your Dishtory?

Do you have a favorite dessert that you love to make for your family or friends?  How about a dessert you ate growing up that is weird or delicious that you’d love to share?  Maybe a dish that generations of your family has made, and you’d love to tell us its story?  

Let us know what you’re bringing on our event page wall!

Join us for an evening on the farm to celebrate our best family dessert traditions and record them for posterity!  Bring your dish, and we’ll take your portrait with the dish and then (if you want!) we’ll record the story behind the dish in our Dishtory Story Booth.

We’ll have vintage inspired cocktails for sale that you can sip while we all sit down to a big dessert potluck with each other on the farm!

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Free Program! Pollinators in the Piedmont Intro to Mead

It doesn’t get better than a mead tasting with Honeygirl Meadery! Come drink like the bees with us THIS Wednesday (7/20) at our FREE monthly Pollinators in the Piedmont workshop series at Raleigh City Farm. Honeygirl will provide a mead tasting and an overview of the importance of bees in the work they do. Program made possible by Honeygirl Meadery and Burt’s Bees Greater Good Foundation! 🐝🍯🐝 #BringBackTheBees

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Want to know how to keep spring flowers all year long?

Flower Power Preserving Workshop | Raleigh City Farm | Saturday, April 9, 9-11 AM

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Reserve your spot here for our upcoming Flower Power Preserving Workshop!

Interested in learning to make and preserve syrups and jellies? Want to know which wild or home-grown flowers you can actually eat and what to do with them? Either way, we’ve got you covered!

Information will cover how to make syrups and jellies out of edible flowers. Techniques generalize easily to herbs or fruit! You will leave with a solid overview of how to preserve your jelly using the water-bath canning method. We’ll send you home with a jar of jelly or syrup of your choosing that you help make!

Reserve your spot here.

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Thank You! 2nd Annual Hot Nuts & Cider

This year marked our 2nd annual Hot Nuts & Cider gathering at Raleigh City Farm, and we were overwhelmed by the positive response from our partners, sponsors, and the local community.

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Thank you too everyone who helped with the event and to all who came by, cracked nuts, drank cider, made an ornament, made or purchased a wreath, and huddled around the fire listening to some great bluegrass.  See full gallery here.

For those of you who were asking about our candied pecan recipe, here it is!DSC_0931-001

Candied Pecans (on the stovetop or open fire)

-2 tbsp butter

-2 c pecans

-1/4 cup brown sugar

->Melt the butter over medium heat in a heavy-bottomed skillet (preferably cast iron if you are over an open flame).

Once butter is melted, add pecans and toss in butter to cover.  Add brown sugar and stir so that sugar evenly coats pecans.

Once sugar takes on a molten liquid appearance (and no sugar granules are visible), pour pan contents out onto wax paper to cool.  They will harden and candy as they cool.

Well, there it is!  The secret is out!  And if you want a great historical hot cider cocktail as recommended by the evening’s bartender, try this out…

The story goes that the Green Mountain Boys, who included Ethan Allen in their crew, were hanging out at a tavern in Vermont in 1775, drinking hard cider with shots of rum. The name of this not-so-fancy drink is a Stone Fence, and since it was the last thing these Green Mountain Boys did before crossing Lake Champlain to capture Fort Ticonderoga at dawn the next morning, it’s clearly what gave them the strength and American spirit to defeat the British. As we drank it at Hot Nuts & Cider, we used hot cider instead of hard, spiked it with NC-grown and distilled sorghum rum from Fair Game Beverage, and added a dash of Crude bitters to complement the flavors.

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Stone Fence Cocktail

-2 oz. rum (we used Fair Game’s No’Lasses; can substitute whiskey, brandy, or applejack)

-dash of bitters (we used Crude Bitters’ Sycophant with fig & orange notes)

-5 oz. hot apple cider

Pour rum and add bitters in your glass, then top with hot apple cider, preferably heated over an open fire. Can garnish with a foraged bitter orange or rose hips, especially if you’re drinking with Piedmont Picnic Project. Attacks on the British optional.

Special thanks to our partners and sponsors below!  You each made this event more delicious, more fun, and/or more sustainable!

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Thanks to our Sponsors & Partners:

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It’s almost time for Hot Nuts & Cider!

Hot Nuts & Cider | Raleigh City Farm, 800 N Blount St. | December 5, 2015, 4-8 PM

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Join us for an evening of nut cracking and cider sipping around the fire at Raleigh City Farm!

Was there a time when the end of fall meant sitting around the fire with your family and friends… chatting, telling stories, or listening to someone play music… sipping a hot drink… while you cracked and picked the nuts you gathered all fall long…  looking forward to preparing decadent treats with them for the holiday season?  That time can be now!  

Order Online

Come sit around the fire with us and enjoy:

Raleigh City Farm will also have their Christmas Tree Lot open for tree sales from High Country Firs during this time, so you can purchase a sustainably-grown Christmas tree while you’re there!

TICKETS available here!  

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Family Reunion: A Cocktails & Mayonnaise Event!

Have you bought your tickets yet??  How about entered your favorite mayo dish (potato salad? chocolate-mayonnaise cake? deviled eggs?) into our Mayo Dish Cook-Off?  The prizes are from some great local businesses!  Don’t wait!  It’s time…  and we can’t wait!

Learn to make wild cocktails, listen to music from a 100-year-old Victrola, and eat mayo delights all while hanging out on a farm in the middle of downtown Raleigh.  What better way to spend your Saturday afternoon?

See details below.

Family Reunion | Raleigh City Farm, 800 S Blount St | September 19, 2-4 PM

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GET TICKETS HERE.  In celebration of Piedmont Picnic’s first ever event and launch party one year ago – Cocktails & Mayonnaise – we’ll be hosting another cocktails and mayonnaise event as our one year anniversary party!  What can you expect?
  • Wild Cocktail Bar with DIY Mix-Ins
  • Mayo & Cocktail Demos (but not mayo cocktails)
  • Favorite Mayo Dish Cook-Off – Entry is $10, with all entry fees benefiting Raleigh City Farm!  Prizes from Wine Authorities, Brew Coffee Bar, and more!
    • ENTER HERE.
    • Competition Categories:
      • Mayo-based salad
      • Mayo-based dessert
      • Deviled Eggs
  • Special musical guest Marshall Wyatt of Old Hat Records and his 100-year-old hand-cranked Victrola will provide the records and the old-time vibes perfect for any Family Reunion!

TICKETS are on sale now!

  • Pre-Sale – $10 (includes 1 cocktail ticket)
  • On-Site – $15 (includes 1 cocktail ticket)
  • Additional drink tickets available on-site for $5 each (cash and credit accepted).

Come enjoy a lovely afternoon on the farm, participate in creating your own unique foraged cocktails, and chow down on your neighbors’ best mayo recipes!

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Summer, 100 Miles, and Wild Berry Ice Cream!

This past Sunday, Piedmont Picnic Project had a lot to celebrate – and a dedicated group of picnickers braved the heat to come out and help us do it up right!  We held our third Wild History Walking Tour + Picnic of the year – a Wild Berry Ice Cream Social.  See full gallery here.

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The first day of summer for us meant the end of our 100 Miles in 100 Days series – we had officially walked 100 miles of Raleigh’s greenways in the 100 days from the first day of spring to the first day of summer, cataloging over 70 edible plants growing along the way!  You can see all of our finds on our instagram account.

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For our location, we chose Dorothea Dix [future] Park in downtown Raleigh.  We thought this spot was ideal for this celebration for a number of reasons…  This was the first spot I ever foraged berries in Raleigh, so it had special meaning to me.  The history of Dorothea Dix the person as well as the place is a rich one, and the place is in transition yet again with its purchase by the City of Raleigh for a park.

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It also is a place from where you can connect to several of Raleigh’s greenways…  Continue east to connect to the Walnut Creek Trail all the way to the Neuse River.  Continue west on the Rocky Branch Trail to connect to the Reedy Creek Trail to the NC Museum of Art all the way to Umstead Park.  Continue south to take the Centennial Bikeway Connector to the NC State Farmers Market and on to Lake Johnson.  Continue north connect to the House Creek Trail, Shelley Lake, and beyond all the way to the Raleigh city limits!  How connected we are!

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Another thing that made Dorothea Dix ideal for this day and this walk was that the entire Dix campus is rimmed with the perfect foraging environment – the intersection of grassy field with forest – resulting in a tangled mass of wild things brimming with edibles.  The edges of Dorothea Dix campus look like many of the Raleigh greenway edges we have seen in our 100 Miles in 100 Days walks.

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For the foraging walk, we focused on berries – mulberries finishing their season, blackberries beginning their season, and berries to come later this summer – muscadines and elderberries.

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Surprisingly, the plant that may have out shown all of these berry jewels was the easily-missed sassafras tree!

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We put our picnickers to work making their own ice cream for the first course!

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But at the end, we laid out a full spread for them – brandy-vanilla ice cream, “sassy snaps” sassafras cookies to make ice cream sandwiches…

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and a full wild soda bar for mix-and-match ice cream floats.

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We can’t think of a better way for us to have celebrated the first day of summer and the culmination of our 100 Miles in 100 Days journey, and we are grateful to those who chose to spend their Father’s Day with us!

So what will we do now that our 100 Miles in 100 Days challenge is over, and summer has begun?  Stay tuned for our upcoming events, especially coming up in July – the Blackberry Brigade – blackberry picking competition for a cause!

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Also, our theme for summer will be “Put it up!” – where we’ll focus on how to put up and preserve the summer’s bounty so that you can continue to taste summer all year long out of your pantry and freezer.

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