Help us kick off TASTE 2014 by mingling with fellow foodies at Chapel Hillâ€™s own TOPO, the only certified organic, fully local distillery in the South. This is your chance to rub shoulders with local food writers, sip on world-class local spirits and sample hors d’oeuvres, including small tastes from local food writers. The event, from 5-7pm on Wednesday, April 23, will set the tone for the following five-day celebration of our regionâ€™s food & drink.
If youâ€™ve never before visited a distillery, this opening evening will give you the opportunity to see a unique, state-of-the-art facility right within our community. Meet the people behind TOPOâ€™s all-local gin, vodka and whiskey, and learn what makes it unique. Try some cocktails, including a special cocktail, Mint Juleps made with TOPO’s Barrel Aged Whiskey, in its very first public appearance. You may also find one or more of the following libations:
Expect to see these authors:
Belinda Ellis, with her book,Â Biscuits, a UNC Press Savor the SouthÂ (tm) cookbook, sampling Buttermilk Biscuits
Debbie Moose, with her book,Â Buttermilk,Â a UNC PressÂ Savor the SouthÂ (tm) cookbook, sampling Jan’s Buttermilk Poundcake
Fred Thompson, with his book,Â Southern Sides, UNC Press
Andrea Weigl, with her book,Â Pickles & Preserves, a UNC PressÂ Savor the SouthÂ (tm) cookbook, sampling Yellow Squash Pickles,Â Jerusalem Artichoke Relish, Pear Honey or Apple Butter & Damson Plum Syrup.Â
If, in talking to these acclaimed authors, seeing their beautifully illustrated books and trying some of their recipes, youâ€™re tempted to purchase a copy for yourself, the folks from Chapel Hillâ€™s Flyleaf Books will be on hand to sell them to you.