Eric has spent a lifetime creating both visual and delicious dishes in the kitchen. His passion for his culinary craft is enthusiastic and admirable, and inspired by his grandmother. Being a native to WNC, he is eager to preserve heirloom ingredients to ensure the history of food in WNC.

From his upbringings in the Appalachian mountains of West Virginia, Dissen has been in touch with the outdoors & nature. There is no cuisine without gardens & farmers. 

Hominy Farm reflects a passion for locally sourced and milled grains, natural leavening techniques, and wood fired baking, and sources ingredients with care, creating zero waste, using only plant based ingredients, and planting seeds and trees on the homestead year round.

Hailing from rural Southwestern Virginia, Milton is at the forefront of the grassroots effort working to preserve the heritage of the Appalachia kitchen. Milton spends much of his free time traveling to Virginia farms and fostering relationships with purveyors across the state.

Pettry is known for her vegetable-forward dishes and wood-fired cooking. She was raised in Asheville, with a childhood steeped in influential food experiences including growing vegetables, foraging for mushrooms, trout fishing, and countless hours in the kitchen.

Chris Bennett is a forager, writer, cheesemonger, and trained chef. He grew up roaming the picturesque grassy hollows, dense forest, and open fields of the Appalachian foothills in central east Alabama.

Mary was raised in social work and helped author the Indian Child Welfare Act. In 1993, she began working with the Indigenous Environmental Network (IEN) and founded the Eastern Cherokee Defense League, an economic, social and environmental organization for the Qualla boundary.

Mr. Tyson Sampson is an Eastern Band Cherokee Indian ( ᎠᏳᏫᏯ ᎨᏯᏔᎯᎤᏁᏉᎳᏗᏍᎩ). He has been educating about harvesting and processing regional flora for 21 years. Tyson organizes his relations to document culturally sensitive life-ways to prepare the next wave of Traditional Ecological

From Birdtown on the Qualla Indian Boundary, Charles was raised by his traditional ᏣᎳᎩᏱ grandparents. He has a MA Degree in Public Health from UT-Knoxville and gives his service to a local Asheville Hospital, as a Clinical Laboratory Scientist.

A member of the Deer Clan, Amy grew up eating out of the Appalachian forests; a wildcrafter and a farmer, she farms traditional Cherokee foods, mostly growing traditional medicine, corn, beans, and squash. She is a retired social worker, and an indigenous traditionalist. 

What goes better with great BBQ than amazing beer? Iconic local BBQ institution 12 Bones expanded in 2019 with our very own brewery and taproom. Now you can visit the taproom and taste a variety of house-brewed beers to go with great Q.

Since 2015, our family distillery has been crafting award-winning spirits and taking them one step further. Cultivated Cocktails blends legacy with innovation, art with science. We age our spirits with care, choice oaks and unique flavors. 

Farm-To-Can Craft Soda. We pride ourselves on working with Organic Roots & Fruits to create a healthier, more flavorful non-alcoholic experience for everyone in our communities.

The Foundry Hotel is situated in a historic cornerstone known as “The Block,” just a five-minute walk from Downtown Asheville, we offer an unmatched setting for meetings and milestone celebrations. We have designed an experience that balances historic details with modern luxuries.

Hillman Beer is a small, family-owned business located in Asheville, NC. With an emphasis on quality beer and a focus on classics and comfort, we hope that our beer and pub atmosphere keep you coming back to Hillman Beer.

Loosely inspired by the Roman plebeian community who worshipped the gods of agriculture, fertility, and viticulture we too seek to represent cultivators past and present who brought grapes to glass – farmers, harvesters, winemakers.