Last Friday night, we hosted our second “Friends of the Café” dinner, which also served as our first Piggy Bank Dinner fundraiser for the Southern Foodways Alliance (SFA). Chef Vivian Howard of Chef & the Farmer restaurant and the Peabody-award winning television series A Chef’s Life traveled to The Factory from North Carolina for an evening of delicious food, cocktails, much laughter and lively conversation, and music, performed by friend and songbird, Shonna Tucker.
Vivian’s show, A Chef’s Life, focuses on regional food traditions and explores classic Southern ingredients. Friday’s dinner highlighted the story of our own local farmers and their fresh ingredients, with Vivian’s Eastern Carolina twist. Each course was accompanied by a wine pairing, chosen by Harry Root (Bacchus Incarnate) of Grassroots Wine.
I love what Christi Britten—one of our dinner guests and the author of Dirt Plate— writes in her review of the evening:
Pretty much, Vivian Howard gives a damn. She gives a damn how the food she serves is raised, prepared, cooked, presented, eaten, enjoyed, and thought about. She gives a damn about her community’s food culture and wants to suck up as much knowledge as she can about where their food comes from and how to make it. She gives a damn about the farmers that work hard every single day to feed a community as well as their families.
She has, with her own hands, butchered whole animals to use from snout to tail in her restaurant. She speaks with a tone of reverence and authority over the food she creates. And basically she is a food medium. She is confident, yet humble and puts us all into a place where we can visualize the care taken to prepare what we put in our mouths.
This farm to table dinner celebrated local farms and Southern food culture by bringing together the summer bounty into one meal among a diverse community of eaters.