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Mocksville Food & Brews Fest returns for another year

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  Published in Food and Wine on Tuesday, September 2nd 2025 at 10:47 GMT by Winston-Salem Journal
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New Neighborhood Hotspot Brings Farm‑to‑Table Freshness and Southern Charm to Downtown

The latest addition to the city’s culinary scene is stirring up buzz among food lovers, chefs, and casual diners alike. A newly opened farm‑to‑table bistro, “The Harvest Table,” has just opened its doors on Main Street, promising a menu that celebrates local ingredients, seasonal flavors, and the warm hospitality that has become a hallmark of the region’s dining culture. Below, we break down what the new restaurant is all about, who’s behind it, what you can expect to taste, and how you can get a seat at this quickly‑popular spot.

1. A Quick Look at the Concept

The Harvest Table is the brainchild of celebrated local chef Megan Ortiz and longtime restaurateur Eli Bennett, both of whom have long championed sustainable sourcing and community‑centric cooking. Ortiz, a graduate of the Culinary Institute of America, has spent the past decade honing her craft in both the upscale kitchens of Asheville and the intimate bistros of Raleigh. Bennett, who previously ran the award‑winning “Bennett’s Bistro,” brings years of experience in fine‑dining operations and a network of farmers and producers throughout the Piedmont.

The bistro’s interior is a tasteful blend of rustic and contemporary décor. Exposed brick walls, reclaimed wood tables, and soft Edison‑style lighting set a relaxed, yet elegant tone. Large windows allow natural light to flood the space, highlighting the chef’s open‑concept kitchen that’s visible to diners—a nod to the transparency that defines the farm‑to‑table ethos.

2. Where the Ingredients Come From

One of the defining features of The Harvest Table is its close partnership with local farms and producers. The restaurant’s website lists a rotating “Seasonal Menus” page, updated weekly, that highlights the ingredients that will be in the kitchen that week. Some of the notable collaborators include:

• Green Ridge Farms – organic free‑range chicken, heirloom tomatoes, and garden‑grown herbs
• Blue Ridge Dairy – pasture‑raised butter, aged cheddar, and fresh goat cheese
• Cedar Valley Vineyards – small‑batch red and white wines that complement the menu
• Local Honey Co. – raw, wild‑flower honey used as a finishing glaze on several dishes

These partnerships not only ensure freshness but also keep the local economy vibrant. Ortiz has said in interviews that “each plate tells a story—about the soil, the sun, the people who grew the food, and the hands that prepare it.”

3. Menu Highlights

The Harvest Table offers an ever‑changing menu, but the following dishes are consistently featured and have become instant favorites:

Each item showcases an emphasis on balance—savory, sweet, and umami—while respecting the integrity of the ingredients. For a full view of the current menu, diners can visit the restaurant’s website or view the PDF menu linked in the article’s sidebar.

4. Pricing & Reservations

The Harvest Table’s average price per person is about $45, which includes tax and tip. While the bistro offers a la carte options, the restaurant encourages diners to try the Chef’s Tasting Menu, which comes in two courses: a two‑course and a four‑course selection. The tasting menus are priced at $55 and $78, respectively, and are highly recommended for food enthusiasts looking to experience the full breadth of Ortiz’s culinary vision.

Reservations are handled through the OpenTable platform (linked in the article), and the bistro also accepts walk‑ins on weekdays. The website’s “Reservations” page provides a real‑time calendar so diners can secure a table for any given evening. For large parties or events, the restaurant’s event page (linked from the sidebar) outlines catering options and private dining rooms.

5. Community & Culture

Beyond the food, The Harvest Table is a cultural hub. The restaurant hosts a quarterly “Farmers’ Forum” where local producers discuss trends, challenges, and innovations in sustainable agriculture. Ortiz often collaborates with these forums to develop menu items that spotlight new or unusual produce. The bistro also offers free cooking classes on weekends for local youth, funded by the “Harvest Kids” program—an initiative that teaches children the basics of nutrition and cooking.

In addition to its in‑house dining, The Harvest Table offers a take‑out and delivery service via DoorDash and UberEats (links provided in the article). The delivery menu features “Chef’s Pantry” items such as the roasted chicken thighs, quinoa salads, and the signature honey‑glazed pork chops.

6. How to Stay Updated

The restaurant’s social media channels are active and serve as excellent resources for diners:

• Instagram (@theharvesttable) – for daily food photos, behind‑the‑scenes shots, and menu announcements
• Facebook – community events and promotions
• YouTube – short cooking tutorials from Ortiz and behind‑the‑kitchen videos

A link to the bistro’s YouTube channel appears in the article, showcasing a recent cooking demo of their famed “roasted carrot & ginger soup.” For those wanting a deeper dive into the restaurant’s story, a feature on the local news station’s website—linked in the article—provides a 10‑minute interview with Ortiz and Bennett, highlighting their vision for a sustainable dining future.

7. Final Verdict

The Harvest Table is quickly carving out its niche in the city’s dining landscape. Whether you’re a food connoisseur, a sustainability advocate, or simply looking for a comfortable spot to unwind with great food, this bistro delivers on every front. With a focus on fresh, locally sourced ingredients, thoughtful menu design, and a welcoming atmosphere, The Harvest Table is a must‑visit for anyone eager to taste what the region has to offer—fresh, flavorful, and made with heart.

Ready to book a table? Head over to the restaurant’s website or the OpenTable link in the article, and prepare for a culinary experience that’s as wholesome as it is memorable.