If you are in Raleigh this Wednesday, March 14, stop by the N.C. Museum of History from noon to 1 p.m. for a little lunchtime learning.
This museum will host a free lecture on the impact of farm-to-table economics through its monthly History A La Carte series. The lecture will be led by Chef Steve Day of Plates Neighborhood Kitchen on Glenwood South in Raleigh. Day will provide an inside look at his journey and share what inspired him to open a restaurant that relies heavily on local agriculture and touch on how sustainable farming impacts small business owners, as well at the state’s culture and economy. Chef Day graduated from Le Cordon Bleu London. For 24 years he had been a chef in London and at the Umstead Hotel and Spa in Cary before opening his restaurant, Plates Neighborhood Kitchen.
“We chose this topic because the people of North Carolina have long relied on the state’s rich history of farming and agriculture to bring the freshest and highest-quality food to our tables,” said Stacey Smith, adult education programs coordinator with the N.C. Museum of History. “The museum recognizes the importance of agriculture to the past, present, and future of our state’s economy and identity, and we are thrilled to offer educational programming to highlight this rich tradition.”
The N.C. Department of Agriculture and Consumer Services recognizes local restaurants that partner with farmers through Savor NC, with is part of the Got to Be NC program. The program encourages farm-to-chef partnerships by identifying restaurants and their suppliers who are supportive in sourcing, purchasing, preparing and promoting North Carolina products and ingredients. The Got to Be NC program includes more than 3,000 farmers, processed food and non-food companies, restaurants, wholesale distributors and grocery stores that supports agriculture grown, raised, caught or made in the state.
History A La Carte: The Impact of Farm-to-Table Economics is from noon to 1 p.m. on Wednesday, March 14. Register online or by calling 919-807-7969.