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John T. Edge & Friends Event to Feature Local Celebrity Chefs

The Meredith College Master of Science in Nutrition will host John T. Edge & Friends, an event that will focus on how traditional southern cuisine and the influx of immigration coexist in the emergent South, on Monday, November 3, 2014 at 7 p.m. in Jones Auditorium.

John T. Edge is the director of the Southern Foodways Alliance and a columnist for Garden & Gun, Oxford American, and Southern Living. Edge writes frequently for the New York Times and is a winner of the M.F.K. Fisher Distinguished Writing Award from the James Beard Foundation. He has written or edited more than a dozen books. 

The event will include the debut of Un Buen Carnicero, a short documentary made by Vittles Films for the Southern Foodways Alliance Greenhouse Project. The film focuses on Cliff's Meat Market in Carrboro, where Mexican and southern complement each other.

A panel of local celebrity chefs and famers will then weigh in with their expertise and experience in the culture of southern cuisine. The panelists will include Chef Ricky Moore of Salt Box Seafood Joint in Durham, Chef Ashely Christensen of Poole’s Diner Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, and Joule Coffee, all located in downtown Raleigh; Chef Andrea Reusing of Lantern Restaurant in Chapel Hill and Chef Scott Crawford of Standard Foods and Nash Tavern, formerly Executive Chef of the Umstead Hotel and Spa and Herons restaurant in Cary. They will also be joined by local farmers and entrepreneurs’ Jamie DeMent and Richard Holcomb of Coon Rock Farm and Bella Bean Organics, Heirloom Provisions and Piedmont Restaurant.

The event is free and open to the public, but tickets must be reserved in advance atbrownpapertickets.com.

Melyssa Allen

News Director
316 Johnson Hall
(919) 760-8087
Fax: (919) 760-8330

allenme@meredith.edu