Greenbrier Presents Project Host w/Proceeds from 2nd Annual Campfire Social

Greenbrier Farms is pleased to present Project Host with proceeds from our 2nd Annual Campfire Social that took place October 29, 2015.

Click link for photos* of this year’s event:

The event featured eight celebrated chefs who prepared Greenbrier Farms’ meats and produce over some form of fire or smoke. This includes Project Host’s own Executive Chef, Tobin Simpson and their hardworking and charismatic staff who prepared dishes featuring Greenbrier collards, okra and smoked pork tongue. In addition, five breweries and one distillery from the Upstate and beyond shared an assortment of their signature brews. Along with great food and drink, the soulful Mac Arnold and his talented counterparts entertained guests with live blues inside the barn.

Guests were encouraged to visit each chef and brewer and taste their different creations. The overall feeling was casual but festive. The night was complete with an amazing sunset, campfire caldrons, gasoline guitars and even some fresh picked collards from Mac Arnold’s own farm!

Through this event, Greenbrier Farms is able to present Project Host with a check for $5,387.42 that will aid the organization in projects such as the one below!

A special thanks goes to all of the chefs, brewers and musicians who graciously donated their time, talents, staff and brews to make this event such a success! We look forward to next year’s event in hopes of raising even more money and awareness to such an important cause.

See below for a list of chefs, breweries, menus and photos from this year’s Campfire Social!

• American Grocery Restaurant, Greenville, SC - Chef Joe Clarke
- Harissa Grilled Lamb over Smoked Lamb Posole with Kale and Turnips, Arugula Cilantro-Cucumber Yogurt
• Bacon Brothers Public House, Greenville, SC - Chef Anthony Gray
- Whole Roasted Goat Tacos, fresh Corn Tortillas, Fermented Cubanelle Sauce, Pickled Red Onions, Cilantro and Queso Fresca
• Highland Avenue Restaurant, Hickory, NC - Chef Kyle McKnight
- Smoked and Preserved Pork, Heirloom hard Squash Puree, Charred Napa Cabbage and Fermented Aji Dulce and Nectarine que
• LaRue Chocolates, Pickens, SC - Chocolatier Elizabeth McDaniel
- Peanut Butter and Pig Candy - Peanut Butter Truffle enrobed in Dark Chocolate and topped with Candied Greenbrier Bacon
- Split Creek Goat Cheese, Bee Well Honey, and Milk Chocolate enrobed in Dark Chocolate and topped with Candied Walnuts
• Project Host, Greenville, SC - Chef Tobin Simpson
- Smoked Pork Tongue, Fried Pickled Okra, White Bean and Collard Mash with a Beet BBQ Sauce
- Smoked White Bean Fritter
• Restaurant 17, Greenville, SC - Chef Greg McPhee
- Smoked Cavatelli w/ Roasted Turnips, Burnt Kale & Marinated Radish, Smoked Shoyu, Farm Egg, Baked in Brick Oven
• Stella’s Southern Bistro, Simpsonville, SC - Chef Jason Scholz
- Caramelized Ginger Roast Chicken Rice Grit Bowl
- Skewered Chicken Hearts, Turnip Kimchee, Radishes, Fragrant Herbs, Peanuts, Crunchy Sprouts, Aji Limon Nuoc Chom
• Terra Restaurant, Columbia, SC - Chef Mike Davis
- Fried Boudin Balls over Collards, Pot licker and Turnips with Greenbrier Pepper Jelly

Breweries & Distilleries
• Birds Fly South Brewing – Greenville, SC: Rhubard Gose & Rustic Sunday Rye Saison
• Fireforge Crafted Beer – Greenville, SC : Chesty LaRue Stout & Carolina Reaper Imperial Red Ale
• Full Steam Brewing - Durham, NC: Cack-a-lacky Ginger Pale Ale & First Frost Persimmon Winter Ale
• Palmetto Distillery – Anderson, SC : Five expressions of moonshine & two varieties of whiskey
• Quest Brewing - Greenville, SC: Saluda Wet Hop Double IPA & Golden Fleece Belgian Pale Ale
• Thomas Creek - Greenville, SC: River Falls Red Ale & Deep Water Dopplebock

Click link for photos* of this year’s event:
*Photos provided by Towne Magazine/Chelsey Ashford Photography

FEEDING HUNGRY CHILDREN PROJECT: The Feeding Hungry Children Project provides healthy, well-balanced meals to children of low income families enrolled in after school enrichment programs. The project strives to “level the nutritional playing field” so that these children can reach their full potential mentally, physically and socially.
According to the US Department of Agriculture, over 17 million–approximately one in four–American children struggle with food insecurity, the inability to access adequate nutritious and safe food. The consequences are dire as the children of low-income families are especially at risk for many lifelong problems due to hunger and inadequate nutrition, but are unable to come to the Soup Kitchen. Instead, we go to them. Project Host is serving delicious, scratch-made meals to ten different programs with 250 children served each day in the Greenville area. The Feeding Hungry Children Project was created in 2010 to reach this important group of people by partnering with a variety of local agencies and providing nutritious meals including fresh fruit, a wide variety of vegetables and lean proteins to the children.



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