NTCC Ag plans “fresh” dinner with sustainable food specialist
Oct 08, 2013 | 1193 views | 0 0 comments | 7 7 recommendations | email to a friend | print

NTCC Ag plans “fresh” dinner with sustainable food specialist


On Thursday, October 31 Northeast Texas Community College welcomes you to spend your Halloween in the company of food entrepreneurs!  In association with the Living From the Ground Up seminar, NTCC is pleased to present “Dinner by Design” with Daniel Salatin, one of the sustainable food movement’s most reliable specialists. The dinner will be held at  NTCC’s Culinary School and restaurant in Pittsburg (Our Place).

The meal is from 7-9 p.m. and includes a buffet-style, farm-to-table meal prepared by the NTCC Culinary Arts students under the direction of  Chef Charles Reeves and Chef Kathleen Kilpatrick.  The ingredients will all be donated by area local farmers for a truly “fresh” sampling of local cuisine. 

Salatin will speak on “Relationship Marketing” and later provide the keynote address and additional class at the NTCC Living From the Ground Up Workshop the next day in Mt Pleasant at the Elizabeth Hoggatt Whatley Complex and Pavilion.

Daniel is the son of Joel Salatin, who pioneered alternative farming practices on his 550-acre Polyface Farm in Virginia’s Shenandoah Valley. Daniel is now head of Polyface operations, based in Swoope, VA., and has the unique experience of growing up in the sustainable movement and helping with the implementation and succession of sustainable operations on his farm.

NTCC is now taking reservations (required) for the dinner at 903-434-8134 or by emailing Lisa York at lyork@ntcc.edu. The price is $35 per plate.  Seating is limited and will be sold on a first-come-first-serve basis.  Information and registration for the Living From the Ground Up Seminar can be found at www.ntcc.edu/lfgu or by calling the NTCC Continuing Education Department at 903-434-8134

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