A Find Dining Experience

Saturday, July 24, 2021, 12:00 PM-3:00 PM

Location: The Foundry Hotel | 51 South Market Street, Asheville, NC 28801
$125 per person - LIMITED TICKETS STILL AVAILABLE!

 

A Find Dining Experience

Saturday, July 24, 2021, 12:00 PM-3:00 PM

The Foundry Hotel | 51 South Market Street, Asheville, NC 28801

$125 per person - LIMITED TICKETS STILL AVAILABLE!

Event Style: Small Plates & Drinks - see the MENU! (Pescatarian friendly)

A true taste of wild Appalachia! Gather with us in downtown Asheville for this forage-to-table event featuring flavorful canapés and small plates prepared by five chefs. Enjoy lively music and creative beverages while tasting wild edibles — from pickled spring ramps to freshly foraged wild mushrooms.

Understand all that goes into foraging! Expert foragers will share how to look for wild bounty in our region’s fields and forests and will share the rich history of these plants, as well as their use and importance to various cultures for culinary and medicinal purposes. William Dissen - The Market Place Restaurant will lead the engaging conversation with Chris Bennett and members of the Bigwitch Indian Wisdom Initiative: Tyson Sampson, Amy Walker, Mary Crowe, Charles Taylor, Cynthia Grant and Tovah Welch.

Mr. Tyson Sampson is an Eastern Band Cherokee Indian ( ᎠᏳᏫᏯ ᎨᏯᏔᎯᎤᏁᏉᎳᏗᏍᎩ) and has been educating about harvesting and processing regional flora for 21 years. “As a kid I always thought we gathered food from the woods because we were poor. As an adult I realized we went to the forest because it brought joy to my Grandma and all her sisters!” Tyson organizes his relations to document culturally sensitive life-ways to prepare the next wave of Traditional Ecological Resiliency. The collective is referred to as the Bigwitch Indian Wisdom Initiative that recently shared demonstrations and presentations at the Organic Growers School spring and fall conferences 2020-2021. While this group works to advocate for Cherokee land practices, the initiative’s purpose is to ensure that Cherokee plant knowledge continues to be shared within the local Cherokee Indian community given the high demand and the current risk of losing this knowledge forever. 

Featured Chefs/Restaurants: Eric Burleson - Over Easy and ELDR, Eli Je-Bailey and Sydney Rubin - Hominy Farm, Annie Pettry, Travis Milton - Nicewonder Farm and Vineyard

Event Sponsor: MOUNTAIN VALLEY SPRING WATER

Venue Sponsor: THE FOUNDRY HOTEL 

Event Style: Small Plates & Drinks - see the MENU! (Pescatarian friendly)

A true taste of wild Appalachia! Gather with us in downtown Asheville for this forage-to-table event featuring flavorful canapés and small plates prepared by five chefs. Enjoy lively music and creative beverages while tasting wild edibles — from pickled spring ramps to freshly foraged wild mushrooms.

Understand all that goes into foraging! Expert foragers will share how to look for wild bounty in our region’s fields and forests and will share the rich history of these plants, as well as their use and importance to various cultures for culinary and medicinal purposes. William Dissen - The Market Place Restaurant will lead the engaging conversation with Chris Bennett and members of the Bigwitch Indian Wisdom Initiative: Tyson Sampson, Amy Walker, Mary Crowe, Charles Taylor, Cynthia Grant and Tovah Welch.

Mr. Tyson Sampson is an Eastern Band Cherokee Indian ( ᎠᏳᏫᏯ ᎨᏯᏔᎯᎤᏁᏉᎳᏗᏍᎩ) and has been educating about harvesting and processing regional flora for 21 years. “As a kid I always thought we gathered food from the woods because we were poor. As an adult I realized we went to the forest because it brought joy to my Grandma and all her sisters!” Tyson organizes his relations to document culturally sensitive life-ways to prepare the next wave of Traditional Ecological Resiliency. The collective is referred to as the Bigwitch Indian Wisdom Initiative that recently shared demonstrations and presentations at the Organic Growers School spring and fall conferences 2020-2021. While this group works to advocate for Cherokee land practices, the initiative’s purpose is to ensure that Cherokee plant knowledge continues to be shared within the local Cherokee Indian community given the high demand and the current risk of losing this knowledge forever. 

Featured Chefs/Restaurants: Eric Burleson - Over Easy and ELDR, Eli Je-Bailey and Sydney Rubin - Hominy Farm, Annie Pettry, Travis Milton - Nicewonder Farm and Vineyard

Event Sponsor: MOUNTAIN VALLEY SPRING WATER

Venue Sponsor: THE FOUNDRY HOTEL 

Eric Burleson

Chef, Over Easy and ELDR

William Dissen

Chef & Owner; The Market Place, Haymaker & Billy D's Fried Chicken

Eli Je-Bailey and Sydney Rubin

Co-founders, Hominy Farm

Travis Milton

Chef and Culinary Director, Nicewonder Farm and Vineyard

Annie Pettry

Chef

Chris Bennett

Forager, Writer + Trained Chef

Mary Crowe

Bigwitch Indian Wisdom Initiative

Tyson Sampson

Bigwitch Indian Wisdom Initiative

Charles E. Taylor

Bigwitch Indian Wisdom Initiative

Amy Walker

Bigwitch Indian Wisdom Initiative

12 Bones Brewing

Cultivated Cocktails

Devil's Foot Beverage Company

Mixologist, The Foundry Hotel

Hillman Beer

Mountain Valley Spring Water

Pleb Urban Winery