Information for Chefs, Farmers, Artisans, and Beverage Providers: 2025 Farm to Fork Picnic in the Triangle

Farmers, chefs, artisans, and beverage providers are a critical piece of our local food community and we want to highlight how essential their presence and contribution is to North Carolina. We invite local farmers and food businesses to apply for participation in the 2025 Farm to Fork Picnic, celebrating local food and local farmers, on June 8th, at Donovan Manor in Fuquay-Varina, NC from 4 to 7pm.

Apply here to join the Farm to Fork Picnic on June 8, 2025.

For questions, help, or general inquiries, please contact Daphane Birch, dbirch@ncsu.edu.

  • Each station will be provided 500 compostable serving supplies according to the request we received in the participant application form. To ensure the integrity of our compost, outside serving supplies are not allowed.
  • Bring and remove all the serving and prep items you need. We do not have access to a catering kitchen or additional supplies.
  • Open flames and on site cooking are not permitted due to liability.

  • Participant Passes are provided for adults actively working the booths during the event. We are so excited for your participation!
  • Chefs, Artisans and Beverage participants receive 2 passes per station for set up, serving and clean up. If your dish requires additional help for set up or serving, contact Daphane Birch for 1 more pass at dbirch@ncsu.edu.
  • Farmers receive 2 passes to represent their farm and support their chef at the booth and throughout the picnic grounds. If a representative from your farm is unable to attend the day of the event, your farm is still more than welcome to participate. 
  • Participants will be checked in when they arrive by our friendly volunteers and given your work passes to wear.

  • Chefs, Artisans and Beverage participants graciously donate their time and talents to this fundraising event. Gift in kind forms can be provided for tangible donations. Services are not considered charitable contributions by the IRS.
  • Farmers are requested to sell products to the restaurants at an event discount off wholesale price if possible.  A donation would be welcomed, but not expected. Per IRS guidelines, a gift in kind form can not be provided for any donations since the items are going directly to the business to be used for the event.

Chef Menu Form

  • Arrival and load-in at the event is between 1-2pm, so that you can be set up and ready to serve by 4 when the event starts and we let ticket-holders in.
  • Please bring linens and any personalisation for your table. Bev and Artisans will have 1 8” table and Chefs will have 2.
  • This event is rain or shine. Cover or 10×10 tents will be provided for all stations.
  • More info coming soon

Information for Chefs, Farmers, and Producers