Food for a Change Dinner Series

Why does our Food need a Change?

Food for a Change is a cooperative effort, led by Seed to Plate Catering, High Country Local First, The Gamekeeper Restaurant, and Camp Sky Ranch Events; and combining the talents of Chef Travis Sparks, Sarah Sparks, Chefs Ken and Wendy Gordon and Chef Edwin Bloodworth. These High Country "foodies" have joined together to help the High Country rediscover its own local farms and food sources.

The Wednesday night farm to table dinners offered by Food for a Change and hosted by Camp Sky Ranch Events will feature various chefs, farmers, and providers. Dinners will begin at various times and pricing will vary as well. One thing that will never change? Amazing feasts, prepared with locally sourced meats, vegetables, fruits and grains. Meals will be served in the Dining Hall, and guests are welcome to make themselves at home and roam the beautiful grounds of Camp Sky Ranch.

When you attend a Food for a Change event, you will have the opportunity to eat, visit, and learn with the people who have grown, harvested and prepared your meal. They can answer questions that you may have about agriculture and food preparation and give you indepth information regarding the source of your own food and how you can eat more locally, whether preparing your own meals or visiting local restaurants.

Tickets are available now, and seating for each event is limited based on the theme of the evening. Join us - we can't wait to meet you!

Introducing.... Food for a Change - the exciting, collaborative project from the creative minds of The Gamekeeper Restaurant, Seed to Plate Catering, Blue Ridge Victuals, and High Country Local First! These inventive "farm to table" dinners will be hosted by Camp Sky Ranch in Blowing Rock, NC on Wednesday evenings. Each dinner will feature these amazing chefs as a team, working with local farmers and vendors to create exciting dishes with unique themes. Tickets are non-refundable and available on a first-come, first-served basis. Tickets must be purchased in advance and you can do so by choosing the dinner(s) of your choice below. Seating is limited. Don't miss this incredible opportunity!

For more information, click to view our FAQ's

  

2012 Schedule

October 24th

Tastes of Autumn Vegetarian Feast

This meal will be a celebration of the tastes of autumn in the High Country planned in conjunction with Food Day, which is a nationwide movement for healthy, affordable and sustainable food for all. We will feature many dishes to please both vegan and vegetarian guests prepared by a team of talented and very creative chefs. Please bring your beer or wine of choice with you for this dinner.

Dinner time: 6:00 - Price: $40/person

If you are a High Country Local First business member, or if you have a LOCAL FIRST! REWARDS CARD, you can receive $5 off of the listed price. Please let us know your rewards card number upon purchase. Thanks for your support! All proceeds go to High Country Local First.

SOLD OUT

August 15

Back to School BBQ

Join us for this one-of-a-kind whole hog BBQ featuring a locally grown pig raised by the High Country’s own Ann Rose, of Rose Mountain Farm. This is not your standard barbeque dinner. Our swanky fixins' will be sides such as warm fingerling potato salad with arugula, cabbage fennel with purslane slaw and summer squash vegetable gratin... just to name a few. You won't find baked beans and cole slaw here! This will be a relaxed dinner for the whole family with delicious food, music and some games for the kids. Best of all, kids eat free! BYOB

Dinner Time: 5:00 - Price: $40/adult

If you are a High Country Local First business member, or if you have a LOCAL FIRST! REWARDS CARD, you can receive $5 off of the listed price. Please let us know your rewards card number upon purchase. Thanks for your support!

SOLD OUT

September 5

Composed Small Plates

Join us for numerous courses of artfully presented and inspired cuisine where the chefs will be using innovative techniques and new flavors. This intimate dinner will feature an exciting, Appalachia-inspired, eight course menu. The theme of the dinner will be “Tastes of Summer.” Beverage and spirit pairings will be provided for each course. Seats will be limited for this more intimate dinner, so get your tickets soon and plan to take your time with this meal of many unique and varied tastes.

Dinner time: 6:00 - Price: $100.00 per person.

If you are a High Country Local First business member, or if you have a LOCAL FIRST! REWARDS CARD, you can receive $5 off of the listed price. Please let us know your rewards card number upon purchase. Thanks for your support!

SOLD OUT

September 19

Carolina Mountains to Sea Dinner

These dishes will be inspired by the rivers, lakes and sea of the Carolina's. We will feature a bounty of High Country Grown vegetables and fruits, but will reach out to our neighbors to bring you fresh catches from the Mountains to the Sea. The accompaniments will be as varied as the fish! Local beer will be provided.

Dinner time: 6:00 - Price: $75/person

If you are a High Country Local First business member, or if you have a LOCAL FIRST! REWARDS CARD, you can receive $5 off of the listed price. Please let us know your rewards card number upon purchase. Thanks for your support!

About the Contributors

Ken and Wendy Gordon of The Gamekeeper Restaurant. With every meal, The Gamekeeper serves the freshest in local food, and they incorporate the seasonal harvest effectively and flawlessly. Their kitchen at Camp Sky Ranch Events functions with the same philosophy - local, fresh, natural, and delicious. They are both extremely skilled chefs that work wonders with any ingredient they touch.

Travis Sparks of Seed to Plate Catering graduated with honors from the French culinary Institute in NYC in 2000. Travis and his wife Sarah utilize family land to produce the maximum yield in the minimum amount of space via biodynamic farming. Their produce is fertilized naturally, and they use heirloom seeds to continue annual crop growth. They truly believe in the “farm to table” method of feeding a group, and frequently cater weddings and events using only their own produce and served in the same day. They also purchase meats from local farms to round out their diverse catering menus.

Edwin Bloodworth of Blue Ridge Victuals started out his culinary career at the age of 14 working at the local family style restaurant/ham house in Sparta, NC. This led to a prominent country club kitchen working beside Greenbrier graduates and to the meeting of Ken & Wendy Gordon, who recruited Edwin to be on the opening team of their new Gamekeeper. He was promoted to sous chef and continued to push his boundaries. Edwin gives Ken credit for training his palette. From there it was to California for a lead cook position at the Resort at Squaw Creek. In returning to NC, Edwin spent time at Four Square in Durham, NC working under Shane Ingram and, before returning to Boone, his training concluded working as sous chef for John Shields of Town House in Chilhowie, VA. It was at Town House where Edwin found the style he was searching for, and the mentor to open his mind and remove any notion of culinary boundaries. Edwin’s dream has always been to bring something special to the culinary scene of his hometown.

High Country Local First is a non-profit organized by Mary Scott and a board of other community leaders, focusing on networking locally owned and independent member farms, businesses, restaurants, and consumers to help strengthen the local economy in the High Country. They support the success of a variety of types of independent, local business and maintain an online resource directory for local food along with offering Farm to School grants to teachers and school administrators. Proceeds of each meal will be donated to High Country Local First to help them continue the work that they do in supporting businesses and farms and to keep our community unique and thriving.

Camp Sky Ranch is owned and operated by Jack and Lori Sharp and is nestled on 140 acres of secluded mountain land. Formerly a camp for physically and developmentally disabled children, the rustically beautiful setting is now used for hosting weddings, retreats, reunions and events. It is the perfect spot for these Food for a Change dinners.

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