Join us on Sunday, October 18, 2009 @ 4:00 – 7:00 pm for the Amazing Pittsboro Pepper Festival

at the Eco Industrial Plant in Pittsboro. For directions, click here.
We’ll have over 40 different varieties of peppers from Farmer Doug Jones to taste and rank, many of our local chefs will be showing off their creativity with pepper dishes using our local peppers, local beer and wine, Bobby’s Jalapeno Water Ice, Liberacion Juice Station
, spicy tunes from Howie Dewitt blues/funk band and a few minutes of education. Bring the kids and come on out!

Proceeds will benefit the Abundance Foundation and Piedmont Biofarm Breeding and Research Program which is responsible for developing superior strains of vegetables especially adapted to our local soils and climate.

The Amazing Pittsboro Pepper Festival 2009

Food and Beverage Contributors

3 Cups believes wine is a pretty remarkable thing. Good wine turns a light bulb on, waking up the intellect to a new knowledge and enjoyment of food. They make a point to only sell carefully chosen, natural wines made on small, sustainable farms from hand harvested fruit. The people who grow the grapes and make the wines they buy have deep roots in the fields they farm.

Wines made in these ways are more healthful for the farmer, the consumer and the land that bore them. 3 Cups is dedicated to following the fundamentals of flavor, farming and health to offer wines with exceptional quality for a sensible price.

18 Seaboard focuses on featuring the best local foods available. Chief proprietor, Jason Smith was born at the old Rex Hospital in Raleigh and spent the majority of his youth in coastal Wilmington while enjoying his family’s roots in the capital city. Both of Jason’s grandfathers made their living working in downtown Raleigh, as well as Jason’s father.

Greatly influenced by both of his grandmothers’ southern cooking, Jason started cooking in restaurants in Wilmington in high school, a high school hobby which soon became a great passion, tempered by his life-long exposure to the fine art of southern cooking and honed by first-rate culinary training.

Angelina’s Kitchen, located in in Historic Downtown Pittsboro is known for their fresh and local Greek food. They offer healthy, affordable, in season local food with a Greek and southwestern flair for the folks of Chatham County. Check the website for daily specials highlighting local farmers bounty www.angelinaskitchenonline.com

Angelina’s Kitchen works closely with farmers from around the area to bring you everything under the Chatham Sun. For a quick and delicious lunch or catered event, don’t miss Angelina’s incredibly delicious gyros, spanakopita, falafal, salads, frozen yogurt, baklava and more!

Celebrity Dairy follows time-honored French farmstead techniques, to transform their our goats milk into fresh goat cheese, or chevre. Its taste is inextricably tied to its place of origin – their particular herd of Alpine and Saanen goats, their forage unique to our farm’s pasture and woods, the Piedmont’s gentle seasons, and Celebrity Dairy’s evolving skill in transforming the continuously changing milk into a delicate fresh chevre.

Simply put, Celebrity Dairy chevre is an honest expression of themselves, their farm, and their place in time – their “terroir”.

Chatham Marketplace, your local co-op grocery and cafe, is pleased to be working with the Abundance Foundation in pursuit of the perfect pepper preparation. Our Co-op is dedicated to providing healthy food, supporting Local agriculture and strengthening the Local economy, values which we are proud to share with the Abundance Foundation.

Please visit us at chathammarketplace.coop for information about our store and a calendar of community events or call us at (919) 542-2643.

Crook’s Corner, located on the west end of Franklin Street, look for the pink pig perched above Crook’s.

Featured in Food & Wine, Mid-Atlantic and The New York Times, chef Bill Smith creates dishes such as homemade pates, shrimp and grits, hoppin’ john and Mt. Airy souffle cake.

Menu changes daily. Full bar. Hours: Dinner: Tuesday-Sunday 5:30-9:30 pm; Brunch: Sunday 10:30 am-2 pm.

Eastern Carolina Organics Todd is an owner and the operations manager of Eastern Carolina Organics, a grower owned distributor of NC grown organic produce. An Avid Gardener and former Chef at two of the areas finest hotels, Todd worked directly with many area growers to develop seasonal menus and incorporate local ingredients into the restaurant.

Todd was one of ECO’s First customers and joined ECO in he fall of 2004. He now works directly with the growers on quality and packing and making sure customers are receiving the highest quality product available.

Edible Earthscapes
is in their second season of farming in North Carolina after farming for several years in Japan and specialize in growing Japanese and Asian heirloom varieties. The farm, located in Moncure, is the first to take advantage of the Piedmont Biofuels Farm Incubator Program which provides new farmers with the land and resources to get a farm started without an enormous up-front investment.

Edible Earthscaping is a philosophy, a lifestyle and a farming style that embodies the ebb and flow of nature. Rather than attempting to control or manipulate nature, it strives to blend with the natural tendencies of soil, climate, flora and fauna to achieve a diverse ecosystem loaded with food.

Elaine’s on Franklin Cooking from the heart with fresh ingredients comes naturally to Chef Bret Jennings, of Elaine’s on Franklin. Chef Jennings is an Altavista, Virginia native who grew up surrounded by angel biscuits, country ham with redeye gravy, sweet corn, homemade bread and butter pickles and fresh tomato sandwiches.

Subsequent pairing with international travel and time behind some of the country’s most celebrated stoves has produced a signature culinary style of sophistication and farmer’s market that is much more than a shotgun marriage: it is sublime alchemy that has regional food critics and diners equally shaken and stirred.

Farmer’s Daughter is a farm-driven artisan food business that sells seasonal pastries, preserves, and lacto-fermented pickles from a booth at the Carrboro Farmer’s Market. Farmer’s Daughter celebrates the flavors of the South and the soils of the North Carolina Piedmont while gaining inspiration from authentic food cultures worldwide. It was founded in 2007 by April McGreger, who learned the art of preserving at the elbows of her mother and grandmother amidst a rural farming community in Mississippi. Farmer’s Daughter seeks to promote the value of sustainable, small-scale agriculture as well as traditional, handmade methods of preserving through both age-old and innovative products.

The General Store Cafe In the unlikeliest of places lies one of the most happening hot spots in the Triangle area. Its popularity is growing. Visitors show up from different states often to see what all the fuss is about.

Take a stroll through downtown Pittsboro on a weekend evening and you may hear the music, see the lights and smell the wonderful aromas emanating from the General Store Cafe. With articles in the Bon Appetit and Southern Living Magazine as well as numerous newspapers throughout the Triangle area, the cafe has become a favorite community gathering place as well as a destination for a lot of new folks.

Pepper Dog Specialty Foods

Pepper Dog Specialty Foods has amazing salsa that you’ll have to try and they are just down the road in Apex! Check out their website: www.pepperdogbrands.com

John Wasson started cooking when he was nine years old. He was pestering his mom to make some chocolate chip cookies and she pointed out that he could read, and that the recipe was on the back of the bag of chocolate chips.

John has since held sous chef and executive chef positions in Cary, Winston-Salem, Greensboro, and Statesville, North Carolina. He currently makes nutritional supplements and various medicinal cremes, most of which go to California in bulk before you see them locally in little bottles.

Zely & Ritz is all about fresh, organic, locally grown dishes served in small plates (so that you can order several and share).

Chef Sarig’s food is intensely flavorful, beautifully presented and simply delicious.

Sarig uses Mediterranean and Middle Eastern spices in unexpected ways with local organic ingredients (many from Richard’s own Coon Rock Farm) to create fantastic culinary works of art and as a Wine Spectator award winner, Nancy’s wine selections are the perfect complement to a fantastic meal.


Piedmont Biofarm’s Peppers

Altogether we grow over 100 varieties and breeding lines at Piedmont Biofarm, mostly sweet (not hot) varieties. We are selecting for sweetness, good fruit wall thickness and large size, as well as general vigor and productivity.

Sweet Blocky Bells

Yellow  Most vareties are exceptionally sweet and juicy
Red  Many of these are also quite sweet
Chocolate (yes rich dark brown) also quite sweet
Orange (limited supply)
Purple (actually an unripe [green] pepper which later turns red)

Sweet Lamuyo Types (large, long, fat but tapered) some can be very large

Yellow (This is our very sweet trademark Sweet Jemison)
Red (Some varieties are also very sweet)

Sweet Italian Types (long, slender, thinner walls)

Red  Giant Marconi and variations of Corno di Toro
Sweet Small Conical and Banana Types

Various red and yellow varieties, all sweet. We have one Kapia variety.

Anaheim long, mild/medium chiles (New Mexico)
Numex Big Jim great for roasting

Mild and Medium Habanero Types

All the great exotic background flavors of Habanero with much less heat some have NO heat. This flavor is unique to this species and could be considered a whole new spice in the spice rack, with a lot of possible uses in various cuisines.

SPECIAL THANKS to our SPONSOR:
Briar Chapel