Field to Table Festival: A Taste of Appalachia
September 19–28
Experience the connection between farmer, chef, and winemaker at our new food and wine festival. From butter churning and beekeeping to 30-minute sommelier classes and the musings of foodwriters such as NPR's Roy Blount, Jr., you'll have a delicious time. This event is included in your regular Biltmore admission.
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Click here for featured recipes.
From the Field
River Bend Farm
Explore the "field" aspect of this festival, learning how plants and animals are raised, used, and developed into food. You'll also learn the story behind Biltmore's historical and ongoing legacy of sustainable agriculture.
- Farm life demonstrations: cheese making, butter churning, home canning and preserving, sorghum making, and home brewing.
- Old time/bluegrass music
- Talks, presentations, and visual displays by Appalachian Sustainable Agriculture Project (ASAP)
- Meet the farmer booth, featuring local farms and farmers, hosted by ASAP
- Beekeeping and our honeybee project
- Guided tours of our Kitchen Garden
To the Table
Biltmore Winery
Visit our winery to explore the "table" part our festival. See how produce from the farm is prepared, transformed, and enjoyed. Enjoy cooking demonstrations with Biltmore chefs, artisans, children's grape stomps, red wine and chocolate seminars, a 30-minute sommelier class, and cookbook signings.
Learn about food, cooking, and wine from passionate foodies as they wax poetic about the joys of homemade biscuits, North Carolina wines, and other regional legacies. Speakers include notables from the Southern Foodways Alliance, Appalachian Sustainable Agriculture Project, and celebrated community figures.
Here's just a sampling of the culinary luminaries you'll enjoy at the festival.
- Bacon Cotton Candy and Other Kitchen Magic–Chef Sean Brock and John T. Edge
- I Eat My Peas with Honey–Roy Blount, Jr.
- Pairing Wine and Pot Likker–John T. Edge, Bernard Delille, Sharon Fenchak, and Chef Angela Guiffrida
- Understanding Appalachia by Way of the Southern Table–Mark Sohn, Allan Benton, Chef John Fleer, William R. Ferris
Our Ongoing Commitment to Sustainability
Biltmore's Field to Table Program provides estate restaurants with fresh fruits, vegetables, eggs, and meat from our farm. We also collaborate with local growers that supplement our bounty with seasonal produce, homemade cheese, fresh pork, and more.
