Hill Fire: The Third Plate Edition

For the fourth consecutive year, TerraVita celebrates the men and women who love to play with fire. This year’s twist? This once meat-centric dinner will put vegetables in the limelight. Instead of barbecue and meats over spits and grills, we'll celebrate the bounty of our incredible local farms with a vegetable-focused menu. Chefs, brewers, distillers, farmers and bakers – the best from across the Southeast – will join forces to prepare a fantastic dinner under the moonlight.

In addition to our outstanding chefs, Botanist & Barrel will be pouring cider, and Sean Umstead from the soon-to-open Kingfisher in Durham will be mixing cocktails with spirits from Cathead Distillery. 

Our 2018 chef line up includes:

• Jason Alley of Pasture and Comfort in Richmond, VA


• Brittanny Anderson of Metzger Bar & Butchery and Brenner Pass in Richmond, VA


• Clark Barlowe of Heirloom in Charlotte, NC


• Ian Boden of The Shack in Staunton, VA


• Kevin Callaghan of Acme Food & Beverage Co. in Carrboro, NC 


• Lydia Clopton of Love, Lydia Bakery and PinPoint in Wilmington, NC


• Josh DeCarolis of Mothers & Sons in Durham, NC


• Greg McPhee of The Anchorage in Greenville, SC


• Florence Melin of Sucre & Sel in Cary, NC


• Caroline Morrison of The Fiction Kitchen in Raleigh, NC


• Matthew Register of Southern Smoke BBQ in Garland, NC

Note: Not all dishes will be vegetarian, but many will have a vegetarian option. Meat could play a part; veggies will just take a starring role in these dishes! 

If you have food allergies or dietary restrictions, please contact us at 404-822-0276 before purchasing tickets.