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Fish & Foraging Easter Brunch
April 16, 2017 @ 12:00 pm - 3:00 pm$60 – $65
An Benefit for Abundance NC Presented by Fair Game Beverage
In collaboration with the Piedmont Picnic Project & Postal Fish Co.
Sunday, April 16 12pm – 3pm
Located at the Plant – 220 Lorax Ln. #5, Pittsboro, NC
For directions, click here.
Tickets are $65 per person with a $60 non-alcohol option.
Join us at the Plant for a very special one-off Easter Brunch with the highly anticipated local seafood restaurant Postal Fish Co along with foraging and food history experts Piedmont Picnic Project. Postal Fish Co. is preparing a menu highlighting the flavors of spring, and Piedmont Picnic will be crafting unique cocktails to pair with the meal. We’ll gather together at the Plant for an afternoon outdoors with cocktails, foraging, fresh local seafood and a celebration of the Spring season. Proceeds from the brunch will benefit Abundance NC’s work promoting local food and sustainability right here in Chatham County.
We begin at noon with a cocktail hour that includes a short foraging walk and discussion by Amanda and Elizabeth, where you will help gather fresh wild greens and flowers for the salad. The meal begins at 1pm, family style, with Chefs James Clark and Bill Hartley preparing an incredible feast that portends downtown Pittsboro’s first sustainable seafood restaurant opening later in 2017, with desserts prepared by pastry chef Marcey Clark. Fair Game Beverage and Piedmont Picnic Project will collaborate on three seasonally inspired cocktails featuring the wine and spirits crafted right next door.
This is a limited seating event, so grab your tickets early! Event is rain or shine.
Forged Green Salad
Wild Mushrooms & Leeks, Radishes, Sherry Vinaigrette
Coal Roasted Smashed Potatoes
Shaved Fennel, Pickled Onions & Chorizo
Wood Oven Roasted Savoy Cabbage
Charred Pepper Sauce
Carolina Gold & Stewed Field Peas, Tomato Gravy Garlic Shoots
Braised Chatham Co. Rabbit
Mustard Greens, Spring Onions, Fresh Rigatoni & Pecorino Cheese
Crispy NC Soft Shell Crabs
Local Sprouted Field Peas Salad, Beets, Carrots & Crumbled Goat Cheese
Meringue Topped Sponge Cake
NC Strawberries & Lemon Curd
Chocolate Ganache Coated Genoise