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Meet Farmers, Chefs, Brewers, and Alpacas at the Philly Farm and Food Fest

The Curd Convention is back, along with cooking demos and plenty of samples

Philly Farm and Food Fest
Official

The farm comes to the city on Saturday, April 8, when more than 150 regional farmers, butchers, chefs, purveyors, and other food-focused folks will be talking about their crafts and handling out samples at the Philly Farm and Food Fest. If that’s not enough, come for the alpacas.

It’s all going down in Hall F at the Pennsylvania Convention Center (12th and Arch streets). Tickets are $20 for general admission, which runs 11 a.m. to 4 p.m., or get in an hour early with the VIPs for $45. If you plan to hit up the Local Libations Lounge (21-plus), that’s an extra $10.

Kids under 12 get in free, and will likely make a beeline for the Kids Corral, where the alpacas — plus goats, pigs, and others from Old MacDonald’s crew — will be hanging out.

Aimee Olexy at the Curd Convention
Official

The grownups can get a lesson in making hard cider with local apples at Cider Town, pick up some DIY tips at the Homesteader’s Stage, sign up at the CSA Pop-up Shop, and watch one (or all) of these demos:

11:30 a.m.: Vegetable Sous Vide with George Sabatino of Aldine and Taproot Farms

12:05 p.m.: Fresh Cornbread from Philly Bread and Castle Valley Mills

12:35 p.m. Whole Hog Butchery with Heather Thomason from Primal Supply Meats and North Mountain Pastures

1:30 p.m.: Heirloom Vegetables Inspire with Terrain Garden Cafe and Happy Cat Farm

2:05 p.m.: Vegetable Kvass Fermentation with Amanda Feifer of Phickle

2:40 pm.: Sustainable Steaks with Nick Macri from La Divisa Meats and Wyebrook Farm

3:30 p.m.: Bread and Grains with Mark Brault of Deercreek Malthouse and bread maker Alex Bois

But you can’t spend all day at the demonstrations because there’s also the Curd Convention, hosted by Aimee Olexy of Talula’s Garden, at Washington Square in Philly, and Talula’s Table in Kennett Square. Emilio Mignucci, the third-generation owner of Di Bruno Bros., and David Katz, culinary director of Honeygrow, will also be talking cheese, along with other local dairy experts.

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