Chefs from across the region are gearing up for the seventh annual Roots for Reece Chef’s Picnic, coming this Sunday, April 27, to Landon Estate in Clayton. The fest runs from noon to 6 p.m.
What started as a small gesture has grown into a highly anticipated annual event, complete with samples from amazing local chefs, breweries, and bars, plus live music and lots more.
We caught up with the guy who started it all for a look at the deeper meaning behind the day.
Introduce yourself!
Blake Gotliffe, founder of Roots for Reece annual fundraiser, chef and owner of Under the Oak Catering and Landon Estate in Clayton.
What is the origin story of Roots for Reece? Was there a specific inspiration behind the root vegetables?
My childhood best friend, Reece Byrd, died in 2017 from a heroin overdose. Having lost so many other friends to drugs and overcome a heroin addiction myself, it was the last straw for me. I decided I wanted to do something. We had a small vegetable farm. At the time we had a surplus of root vegetables, so I asked the chef and general manager at the restaurant where I work about donating the harvest and creating a dish for the menu where we would donate the proceeds to a local nonprofit. We named the dish “Roots for Reece” and the fundraiser was born. I reached out to a few other chefs and they also ran weekly specials at their restaurants.
How has the event grown over the years?
Later that year we hosted a five-course, wine dinner under the canopy of the oak tree in our backyard, alongside the garden. A handful of chef friends helped me cook the dinner. After that successful event, we hosted two more dinners the following year. After that, so many chefs and breweries reached out to ask if they could participate. We then had a list of 15 establishments and decided to make it a food festival-style event with entertainment. It was a huge success and the event has doubled in size every year since.
Tell us about the North Carolina Harm Reduction Coalition. How much money has Roots for Reece raised thus far for the cause?
NC Harm Reduction Coalition (NCHRC) is a statewide grassroots organization dedicated to combating the opioid epidemic by promoting harm reduction interventions, public health strategies, drug policy transformation and criminal justice reform. Roots for Reece has raised more than $55,000 for the nonprofit since it started.
Are there any other ways people can help the fight against opioid addiction?
Don’t turn your back on an addict; give them a chance.
Roots for Reece is described as a “free flowing food festival event.” What is the atmosphere like?
Super fun, family friendly vibes. Beyond the delicious food and drink, we have yard games, bounce house, kids’ crafts, live music and a silent auction. There are some scheduled speeches and bands, but it is a very relaxed event.
Who are the participating chefs? Any hints at dishes that might be served?
Bill Hartley of Postal Fish Co.: Old Bay poached shrimp, corn puree, pickled asparagus
Justin Wright of Julep Contemporary Kitchen: multigrain bowl
Nick Chavez of Dram yard: mole verde rabbit, rice grits, pickled onion
Eric Montagne of Locals Seafood: tuna meatballs with tomato harissa
Tie Whittaker of Buttermilk Boutique: strawberry shortcake — layers of vanilla bean cheesecake and vanilla buttermilk cake, roasted strawberry jam, milk foam, toasted strawberry milk crumb
Katrin Sydnor of The Umstead Hotel and Spa: Strawberry mille-feuille – lime leaf, seed granola, Chantilly cream
Alex Constantinou of Brodeto: Smoked mackerel toast
Jake Wood of Lawrence Barbecue: Smoked and grilled party wings with two sauces: beef fat caramel or spicy Pepsi and peanut
Serge Falcoz-Vigne of Bodega Tapas and Wine Bar: Lamb Merguez meatballs with ratatouille and local goat cheese
Blake Gotliffe of Landon Estate: Spit roasted Master Blend Family Farms porchetta with strawberry and ramp salsa verde
Stephanie Love of The Umstead Hotel & Spa: Chicken Caesar deviled egg with grilled chicken, romaine, Parmesan, and garlic croutons
Theresa Norris of M POCHA: Banh mi crostini — Guglhupf baguette, chicken liver mousse, roasted pork, cucumber, pickled slaw, roasted serrano/cilantro aioli
Chad Blackwelder of Got to Be NC: Old Rudera Farm Peidmontese Beef Cruda with NC truffle hollandaise, fried capers, Union Special sourdough
Plus Lucas Owens of Native Fine Diner, Sean Fowler of Mandolin, Kevin Ruiz of Cuya Cocina Latina, Kyle Teears of Under the Oak Catering, and Bobby McFarland of Glasshouse Kitchen
Anything else you’d like to add?
This is the first event held at our new wedding and events venue, Landon Estate in Clayton.
