January 16, 2022


The accomplished food makers

Ministry highlights chefs, menu for fundraiser | Local News

2 min read


Shown standing, from left, are John Buff, Ben Sullivan, Rick Doherr, Joey Mansueto. Seated is Daniel Wheeler.

HICKORY — Greater Hickory Cooperative Christian Ministry and the Downtown Hickory Farmers Market continue the annual Farm to Fork, Expand the Table fundraiser for 2021. The event benefits and supports the mission of both organizations.

This year, the two organizations are continuing the tradition started last year of offering chef-inspired and prepared to-go dinners. New for 2021 is the inclusion of a re-useable tote, in addition to offering a “two series” option to purchase a summer meal and a late fall meal. The date for the summer dinner is Thursday, July 29, and the deadline for ordering is Monday, July 19.

Five local chefs will showcase locally grown produce from local farmers who participate in Downtown Hickory Farmers Market The chefs include John Buff, executive chef, Charolais Steak House; Rick Doherr, executive chef, Café Rule and Wine Bar; Joey Mansueto, executive chef, Catawba Country Club; Ben Sullivan, executive sous chef, Catawba Country Club; and Daniel Wheeler, chef, The Stanley.

Buff began his culinary journey as the meat cutter at the Charolais steakhouse many years ago. He soon realized he had a passion for cooking and moved to Wilmington where he obtained his degree in hotel and restaurant management. After graduation, Buff moved to Colorado and Hawaii to explore the farm to table movement. Eventually he returned home to North Carolina, working in Highlands for several years. Life came full circle when he had the opportunity to return to the Charolais.

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