Presented by Tennessee Craft Beer Magazine
Wedge Oak Farm & TN Craft Beer Magazine are raising money and awareness for the Tennessee Local Food Summit which takes place later in November at MBA. The event will feature 5 local chefs (Trevor Moran of Strategic Hospitality, Laura Wilson of Citizen Kitchens, Trey Cioccia of Farm House and Black Rabbit, and Jess Benefield and Trey Burnette of Two Ten Jack and Green Pheasant) who will each prepare a sausage using WOF's locally raised heritage pork and poultry and 4 local breweries (Blackberry Farm, Jackalope, Yazoo, and Southern Grist) who will each offer a selection of beer. Barefoot Farmer and Bloomsbury Farm will provide vegetables that will be prepared over the fire by Chef William Gentry. Local coffee roaster Frothy Monkey is providing coffee. There will also be live fire cooking, fire pits, farm tours, and good times.