Pickled in the Park Grand Tasting presented by Beverly-Hanks, REALTORS

Friday, Sep 13, 2019, 1:00 p.m. - 4:00 p.m.

Location: Pack Square Park
$125 per person

 

We hope you will consider adding a donation to MANNA's Packs for Kids program.

Hear Vivian Howard of The Farmer and the Chef talk share her pickling adventures, up your grilling game, and immerse yourself in the making, baking, and flavors of spirited Asheville.

Beverly Hanks

Grand Tasting Overview

Grand Tasting Participants


Eric Scheffer

Owner, Vinnie's Neighborhood Italian


Foothills Meats

Butcher Bars, Food Truck, Catering and Wholesale Meats


Katie Button

Executive Chef + Co-Owner | Cúrate, Button & Co. Bagels


Mike McCarty

Owner/ Chef, The Lobster Trap

Rotating Station under Main Tent: Friday


Alex Raij and Eder Montero

Txikito, El Quinto Pino, La Vara, Saint Julivert


Anthony Cerrato

Executive Chef and Owner, Strada Italiano and Social Lounge


Brian Crow

Executive Chef, Chestnut


Jean-Philippe Bourgeois

Owner and Founder, JP Bourgeois - Best Euro Wines


Jeff Miller

Proprietor & Pit Boss, Luella's Bar-B-Que


Jordan Arace

Executive Chef, Bargello & District 42


Kaley Laird

Executive Pastry Chef Rhubarb, The Rhu and Benne on Eagle


Kellie Thorn

Beverage Director, Hugh Acheson Restaurants


Kevin Barnes

Owner, Ultimate Ice Cream


Sara Delaney

Founding CEO, 3 Mountains

Rotating Station under Main Tent: Saturday


Brad Davis

Moody Tongue Brewing Company


Brian Noyes

owner and baker-in-chief, Red Truck Bakery


Brian Smith

Executive Chef - Owner, Rezaz Pan Mediterranean | Co-Owner Baba Nahm


Deborah Williams

Key Account Manager, North Carolina Bronco Wine


John Wright

Vineyard Manager, Sanctuary Vineyards


Kirsten Fuchs

Owner, Baked Pie Company, LLC


Laura Smith

Pastry Chef - Owner Rezaz Pan Mediterranean , Co-Owner Baba Nahm


Lyndon Smith & Amie Fields

Owners, Botanist & Barrel


Miki Loomis

Owner, HomeGrown Eateries and Catering


Miles Macquarrie

Beverage Director/ Kimball House, Watchman's Seafood & Spirits


Preeti Mistry

Chef, Author, Entrepreneur


Steven Goff

Chef and Co -Owner AUX Bar


Terri Terrell

Director of Operations, HomeGrown Eateries and Catering

Rotating Station under Main Tent: Sunday


Ashley Cort

Folk Method Baking


Brian Noyes

owner and baker-in-chief, Red Truck Bakery


Dave Smoke McCluskey

Ring Leader, Corn Mafia


Jacob Sessoms

Chef, Table Asheville


Joe Hollenback

Chef De Cuisine, Posana


Lauri & Barrett Nichols

Owners, District Wine Bar


Logan Pollard

Pastry Chef, White Labs Kitchen & Tap


Shanti Volpe

Founder, Owner, CEO of Shanti Elixirs, LLC

Event List

Food Truck Rodeo Saturday

Saturday, Sep 14, 2019, 11:00 a.m. - 4:00 p.m.

Location: Pack Square Park

When lunchtime rolls around, hightail it to Pack Place to choose among the à la carte menus of the area’s best food trucks, parked in front of the newly reopened Asheville Art Museum....

Makers Market Open presented by Peace Center

Friday, Sep 13, 2019, 12:00-5:00 p.m.

Location: Pack Square Park

Satisfy your shopping cravings at this highly curated market of local food products and wares. Encounter local artisans and stock up on everything from cutting boards, dishes, and glasses to spices,...

Demonstrations on the Pavilion Main Stage

NC Department of Agriculture

Take a break and listen to a few of the region’s most passionate taste makers. Learn how to make your own batch of chow chow relish, delve into seed preservation with celebrated chef Sean Brock, and hear about PBS TV star and North Carolina chef Vivian Howard’s adventures in pickling. In between demos, discover a diversity of North Carolina-made products during a special spotlight presented by the N.C. Department of Agriculture. (NOTE: You must have a Pickled in the Park ticket to enter this area.)

Friday

1:30-2:15 p.m. John Fleer

2:15-2:45 p.m. Department of NC Agriculture Spotlight featuring Chef Teddy Diggs, Coronato Pizza, Carrboro and Sam Suchoff, The Pig, Lady Edison Ham, Chapel Hill 

2:45-3:30 p.m. Vivian Howard: Southern Pickles, Chow Chow and Relish

3:30-4:00 p.m. Department of NC Agriculture Spotlight featuring Chef Thomas Card, Counting House, Durham and Heidi Billotto, Miso Masters Miso 


John Fleer

Chef-Owner of Rhubarb, The Rhu, and Benne on Eagle


Vivian Howard

Chef, Television Host, Cookbook Author

Saturday

1:30-2:15 p.m. Chow Down on Chow Chow Demo

2:15-2:45 p.m.Department of NC Agriculture Spotlight featuring Chef Curt Shelvey, Curt’s Cucina, Southern Pines and Randy Lewis, Ran Lew Dairy, Snow Camp

2:45-3:30 p.m. Live! Hot Off the Skillet: Taping of Skillet Podcast

3:30-4:00 p.m. Department of NC Agriculture Spotlight featuring Chef Stephen Goff, Aux Bar, Brinehaus, The Blind Pig, Asheville and Bob Shipley, Shipley Farms Beef, Vilas  


Barbara Swell

Native Ground Books & Music


Clarence Robinson

Cooking With Comedy Catering


Curt Shelvey

Chef/Owner, Curt's Cucina


Gray & Bob Shipley

Co-owners, Shipley Farms Beef, Vilas, NC


Ligaya Figueras

Food and Dining Editor, The Atlanta Journal-Constitution

Sunday

1:30-2:15 p.m. Hictor Diaz  

2:15-2:45 p.m. Department of NC Agriculture Spotlight featuring Anders Benton, Gia, Greensboro and Brad Hinckley, Cold Water Creek Farms, Gold Hill 

2:45-4:00 p.m. Entertainment: Amythyst Kiah

Grilling Area: Friday

Southern Foods Logo

Looking to up your grilling game? Get tips from some of the region’s most skilled barbecue bosses. Follow your nose to this demonstration area, where local chefs take turns at the helm of a range of barbecue grills and answer questions from onlookers. (NOTE: This section is free and open to the public, but no food is provided)


Carson Lucci

Owner, Over Easy Cafe


Eric Burleson

Executive Chef Over Easy Cafe


Richard Gras

Executive Chef - Sammons Wing, The Omni Grove Park Inn


Mark DeMarco

Estate Executive Chef, Biltmore Estate


Clarence Robinson

Cooking With Comedy Catering

Grilling Area: Saturday

Southern Foods Logo

Looking to up your grilling game? Get tips from some of the region’s most skilled barbecue bosses. Follow your nose to this demonstration area, where local chefs take turns at the helm of a range of barbecue grills and answer questions from onlookers.  (NOTE: You must have a Pickled in the Park ticket to enter this area.)


Douglas Walls

Chef, King Of The Grill Catering


Farhan Momin

Founder of Farmo Cooks


Jordan Arace

Executive Chef, Bargello & District 42

Grilling Area: Sunday

Southern Foods Logo

Sponsored By: Southern Foods Looking to up your grilling game? Get tips from some of the region’s most skilled barbecue bosses. Follow your nose to this demonstration area, where local chefs take turns at the helm of a range of barbecue grills and answer questions from onlookers.  (NOTE: You must have a Pickled in the Park ticket to enter this area.)


Chris Benson

Chef, Bone & Broth


Patrick O'Cain

Chef, Gan Shan Station


Ryan Kline

Chef, Zambra Wine & Tapas


Steven Goff

Chef and Co -Owner AUX Bar

Technique Area: Friday

Meet your makers around the table and learn a few tricks of their trade—from butchering knife skills to weaving and more.  (NOTE: You must have a Pickled in the Park ticket to enter this area.)

Glassblowing

1:00-4:00 p.m

  • The North Carolina Glass Center

Simmer Down Lounge powered by the Center for Craft

1:00-4:00 p.m

  • Relax and feed your creative side

Weaving

1:00-4:00 p.m

  • Echoview and Yoko Morris will be spinning yarn directly from an angora rabbit on a small spinning wheel. You can also watch someone weave a macrame table runner using an organic cotton yarn


Yoko Morris

Spinner & Sales Manager, Echoview Fiber Mill

Technique Area: Saturday

Meet your makers around the table and learn a few tricks of their trade—from butchering knife skills to weaving. (NOTE: You must have a Pickled in the Park ticket to enter this area.)

Simmer Down Lounge powered by the Center for Craft

1:00-4:00 p.m

  • Relax and feed your creative side

Meat the Maker

Butcher / Farmer / chef introductions and begin tasting

Beef break down, live fire cooking demo and tastings

Lamb break down, live fire cooking demo and tastings 

Pork break down and tastings

Sausage making, charcuterie, and tastings

Weaving

1:00-4:00 p.m.

  • Echoview will demonstrate weaving the rag rugs from t-shirts and scrap fabric on a rigid heddle loom.


Charles Lee

Owner, American Pig Appalachian Charcuterie


Foothills Meats

Butcher Bars, Food Truck, Catering and Wholesale Meats


Matt Helms

Owner/Head Butcher, Chop Shop Butchery


PJ Jackson

Owner/GM, The Chop Shop Butchery

Technique Area: Sunday

Meet your makers around the table and learn a few tricks of their trade—from butchering knife skills to blacksmithing.  (NOTE: You must have a Pickled in the Park ticket to enter this area.)

Simmer Down Lounge powered by the Center for Craft

1:00-4:00 p.m

  • Relax and feed your creative side

Blacksmithing

1:00-4:00 p.m

  • Warren Wilson College Blacksmith Craft Crew

Weaving

1:00-4:00 p.m

  • Warren Wilson College Fiber Arts

 


Matt Haugh

Blacksmith Craft Crew Supervisor, Warren Wilson College

Philanthropy Area

Friday

12:00-4:00p.m.

MANNA FoodBank: Virtual Food Drive:

  • For every $12.00 that a guest contributes they will be providing MANNA Packs for a child in need every weekend for a month!
  • For every $10.00 that a guest contributes, they will be providing 35 meals for people in need!

YMCA of WNC: demonstrations

Bountiful Cities: will be offering information related to the nonprofit organization's current urban agriculture support and programming, including an exciting new project: the development of Asheville's first Community Food Hub! Additionally, the group will be selling raffle tickets to raise dollars for programming, and will share other ways to support the work. Finally, Bountiful Cities will be offering tasty bites made with fresh locally grown produce and some homemade products for sale by donation.

Saturday

12:00-4:00p.m.

MANNA FoodBank: Virtual Food Drive:

  • For every $12.00 that a guest contributes they will be providing MANNA Packs for a child in need every weekend for a month!
  • For every $10.00 that a guest contributes, they will be providing 35 meals for people in need!

YMCA of WNC: demonstrations

Flower Crowns for Sale by Emily Copus, Carolina Flowers 

Sunshine Sammies and Rayburn Farms: free sodas and ice cream with Barnardsville Elementary while supplies last (2:00-4:00 p.m.)

 

Sunday

12:00-4:00p.m.

MANNA FoodBank: Virtual Food Drive:

  • For every $12.00 that a guest contributes they will be providing MANNA Packs for a child in need every weekend for a month!
  • For every $10.00 that a guest contributes, they will be providing 35 meals for people in need!

YMCA of WNC: demonstrations

Bountiful Cities: will be offering information related to the nonprofit organization's current urban agriculture support and programming, including an exciting new project: the development of Asheville's first Community Food Hub! Additionally, the group will be selling raffle tickets to raise dollars for programming, and will share other ways to support the work. Finally, Bountiful Cities will be offering tasty bites made with fresh locally grown produce and some homemade products for sale by donation.