We can’t wait to welcome you to Charleston this November for the Chefs Collaborative National Sustainable Food Summit. Our Summit Field Trips are now on sale.
There are five awesome trips to choose from, all organized by chefs and food professionals on our Host Committee. Check out the descriptions below, and the full details on our website.
Saturday, November 2:
- Knives, BBQ, and Rural Beauty: Head inland to Middleton Made Knives, enjoy a heritage hog lunch at Scott’s Bar-B-Que, meet Gra Moore of Carolina Heritage Farms, and more!
- Lowcountry Farm Tour: Go behind the local food scene as you travel to Dirt Works Incubator Farm, Green Grocer, Charleston Tea Plantation, and Firefly Distillery and Irving House Vineyards.
Sunday, November 3
- Middleton Place: Visit historic Middleton Place; tour an organic farm, discuss seed saving techniques, go on a carriage ride, enjoy catered lunch, and explore historic gardens.
- Northbound by Land and Sea: Head north out of Charleston to Thornhill Farms, then travel to Capers Island to walk the Boneyard Beach and enjoy a lunch of Frogmore Stew. End the day with a visit to Clammer Dave’s aquaculture beds.
- Oysters and Ancient Grains: Travel south to tour Lady’s Island Oyster Farm. Fleet Landing Restaurant will cater lunch (with oysters!), then you’ll continue to Clemsen Research and Education Center, where you’ll hear from Glenn Roberts of Anson Mills. On your way back, you’ll stop in at Grow Food Carolina – South Carolina’s first local food hub.
All Field Trips depart from, and return to, the Francis Marion Hotel in downtown Charleston. And if you take a trip with us on Sunday, November 3, we’ll have you back in time for the Summit kickoff.
Please contact us with any questions – we hope you’ll join us!