Carbon Harvest

Saturday, August 28, 2021, 12:00 PM-3:00 PM

Location: Cultivated Cocktails Distillery | 29 Page Avenue, Asheville, NC 28801
$50 per person

 

Carbon Harvest

Saturday, August 28, 2021, 12:00 PM-3:00 PM

Cultivated Cocktails Distillery | 29 Page Avenue, Asheville, NC 28801

$50 per person

Event Style: Flights & Bites 

This event will feature each Chef preparing 2-3 delicious bites for your enjoyment, as well as an array of beverage samples.

Let’s re-store carbon on local farms and turn it into food! Carbon farming brings farmers and eaters together around healthy soils and delicious foods like fruits, nuts, berries and pasture-raised meats. It’s called “carbon farming” because it uses land management practices that increase the storage of carbon in soils and plants on the farm. More carbon on the farm means less in the atmosphere, which is why carbon farming is also a great climate change solution! Carbon Harvest is a new Asheville-based initiative that helps farmers adopt carbon farming practices through a cooperative, community-powered program supported by individuals, local businesses and other organizations that are ready to invest in natural climate solutions in the Southern Appalachians. Enjoy a Carbon Harvest dining experience of innovative and creative tastes showcasing ingredients such as perennial fruits and vegetables, and pasture-raised meats and dairy. In between tasting plates, you’ll learn from Laura Lengnick - Cultivating Resilience, Asher Wright - Hickory Nut Gap Farm and Sarah Fraser, Sustainability Specialist - New Belgium Brewing about this exciting new opportunity to support climate solutions that taste good.

Featured Chefs/Restaurants: Christian Albrecht - Braised & Confit, Matt Jones - Posana, Jill Wasilewski - Ivory Road Cafe & Kitchen, Eric Gabrynowicz - Tupelo Honey, Linton Hopkins - Holeman & Finch, Beth Kellerhals - French Broad Chocolates

Event Sponsor: EARTH EQUITY ADVISORS

Venue Sponsor: CULTIVATED COCKTAILS DISTILLERY

Event Style: Flights & Bites 

This event will feature each Chef preparing 2-3 delicious bites for your enjoyment, as well as an array of beverage samples.

Let’s re-store carbon on local farms and turn it into food! Carbon farming brings farmers and eaters together around healthy soils and delicious foods like fruits, nuts, berries and pasture-raised meats. It’s called “carbon farming” because it uses land management practices that increase the storage of carbon in soils and plants on the farm. More carbon on the farm means less in the atmosphere, which is why carbon farming is also a great climate change solution! Carbon Harvest is a new Asheville-based initiative that helps farmers adopt carbon farming practices through a cooperative, community-powered program supported by individuals, local businesses and other organizations that are ready to invest in natural climate solutions in the Southern Appalachians. Enjoy a Carbon Harvest dining experience of innovative and creative tastes showcasing ingredients such as perennial fruits and vegetables, and pasture-raised meats and dairy. In between tasting plates, you’ll learn from Laura Lengnick - Cultivating Resilience, Asher Wright - Hickory Nut Gap Farm and Sarah Fraser, Sustainability Specialist - New Belgium Brewing about this exciting new opportunity to support climate solutions that taste good.

Featured Chefs/Restaurants: Christian Albrecht - Braised & Confit, Matt Jones - Posana, Jill Wasilewski - Ivory Road Cafe & Kitchen, Eric Gabrynowicz - Tupelo Honey, Linton Hopkins - Holeman & Finch, Beth Kellerhals - French Broad Chocolates

Event Sponsor: EARTH EQUITY ADVISORS

Venue Sponsor: CULTIVATED COCKTAILS DISTILLERY

Christian Albrecht

Chef, Braised & Confit

Eric Gabrynowicz

VP of Culinary, Tupelo Honey

Linton Hopkins

Chef/Owner, Holeman and Finch

Beth Kellerhals

Head Pastry Chef, French Broad Chocolates

Matt Jones

Executive Sous Chef, Posana

Jill Wasilewski

Chef/Owner, Ivory Road Cafe & Kitchen

Laura Lengnick

Founder and Principal, Cultivating Resilience

Asher Wright

Director of Agriculture Operations, Hickory Nut Gap Meats

12 Bones Brewing

Blue Moon Water

Cultivated Cocktails

Devil's Foot Beverage Company

Hillman Beer

New Belgium Brewing

Pleb Urban Winery

Mountain Valley Spring Water

Sarah Fraser

Sustainability Specialist, New Belgium Brewing