Triangle NACE is the local chapter of the National Association for Catering and Events which elevates and educates the event and catering professionals throughout the United States. Triangle NACE is a 2016 Foundation of NACE Community Grant winner and, earlier this week, used the grant to launch an inaugural event benefiting Read and Feed and the Triangle NACE Scholarship Fund.
This beautiful benefit was held at The Rickhouse in Durham and themed “Foraging into the Future.” Decor, inspired by the theme, included rentals from American Party Rentals; branches, moss, leaves and green and white florals (including flower crowns!) from Floral Dimensions, and natural twig orbs and lighting installed by Get Lit Special Event Lighting.
Triangle NACE invited a select number of epicurious guests to dine with innovative local chefs in a decadently, woodsy environment.
Donovan’s Dish served delicious hors d’oeuvres during the silent auction before guest chefs took the stage and presented their a creative “forged” dishes.
The event was emceed by Chef, Holistic Nutritionist and Author Sheree Clark who discussed vegan and the raw food movement. The new Chef of Piedmont Restaurant in Durham, John May, curated the second course with molecular gastronomy techniques gleaned from his time at Chef and The Farmer. The third course highlighted the seasonal creations of Chef Teddy Klopf of Provenance Restaurant in Raleigh. Dessert was a piece of pie from Slice Pie Company and homemade ice cream from The Freezing Point.
Other vendors at the event were Atlas Production Group, Catering Works, The Catering Company of Chapel Hill, The Cleveland Plant and Flower Company, La Fete Event Planning, Mystery Brewing, North Raleigh Florist, Renee Sprink Photography, Riley MaClean Photography, Royal Valet, Tap Snap Photobooth, Twin Dog Designs.
Photos by Red Bridge Photography