Foodie heaven: The TerraVita Fall Fête on the green
From fried pork dumplings to ceviche, TerraVita's Fall Fête on the green had everything!
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From Durham, Chef Ricky Moore of the Salt Box Seafood Joint served up a hearty soup that featured fresh and local seafood. Fullsteam Brewery poured beers in the flavors of pear saison, sweet stout and fig sour. And, Honey Girl Meadery poured an exclusive preview of their Fig Orange Mead.
From Chapel Hill, Chef Adam Rose of Il Palio dished out Tuscan white bean soup topped with porchetta and a La Farm Bakery crostini.
Representing Cary, La Farm Bakery served up grape and manchego canapés along with a variety of other small dishes.
Finally, multiple chefs from Raleigh brought their best creations to the table.
El Centro, served a seared Tamale, short rib and mole poblano.
The Cortez served their fall rendition of a classic summer dish, ceviche. The dish consisted of N.C. Snapper marinated in lime, sweet potato, leche de tigre and ginger.
While tasting all of the food, guests also had the option of bidding on items in a silent auction. All proceeds went to the TerraVita Educational Foundation.
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