Triad Touring Tasters

TTT Express

TRIAD TOURING TASTERS - A New Way to Experience Food in the Triad!

We are working directly with chefs, farmers and food vendors from neighboring communities to select and visit independently owned restaurants that feature products from local farms, dairies, and artisans. The tours have given visitors a chance to sample what the Triad area has to offer from farm-to-table restaurants, to tasty pastries and fabulous wines. Tour participants learn about the artisans and farmers behind the food and about the restaurants in other Triad communities. Each tour takes 14 guests on a specially curated, culinary adventure. A luxury bus provided by Matt Logan, LLC will transport participants to and from the host restaurant. Our intention is to bring attention to our locally-owned restaurants and to bring the Triad together by providing a care-free trip for our tasters to discover another community’s restaurant scene.

Please let us know if your business would like to host a Triple T Express event by contacting Mary Lacklen at marylacklen@gmail.com
 

 The bus for Triad Touring Tasters is powered by Matt Logan Inc.

PAST EVENTS:

Mary's Gourmet Diner and Four Flocks and Larder - June 24, 2017

The “Triple T” Express transported us to Mary’s Gourmet Diner in Winston-Salem where Proprietor, Mary Haglund, and her amazing team hosted a family-style brunch made from locally sourced ingredients! We started in Greensboro at Four Flocks and Larder for a "brunchtail", then traveled to brunch at Mary’s Gourmet Diner in Winston-Salem and returned to Greensboro. Tour participants enjoyed a personal experience and a delcious meal of fresh sausage, fruit, biscuits, French toast and LOADS more fabulous brunch food served up by Mary herself!

 

Willow's Bistro and Zeto Wine - April 25, 2017

Triad Touring Tasters launched on April 25, originated at Zeto wine and cheese shop in Greensboro, traveled to Willow's Bistro in Winston-Salem for dinner and drinks, and returned to Zeto. We worked with Chef Travis Myers who curated a dinner for 14 so that each guest could experience a three-course meal with locally sourced ingredients. Tour participants learned about the local food scene and dined from a menu created just for them.