Christian moved to Asheville seeking adventure and a new story with food. He started working in kitchens in 2008 experiencing family owned restaurants, cafes, underground fine dining and corporate kitchens. Braised & Confit brings you all the things he’s learned.

Eric Gabrynowicz has over 20 years of culinary expertise as a born-and-bred New Yorker who has always been obsessed with Southern cuisine and spirits. Gabrynowicz is a four-time semifinalist for the James Beard Award categories of Rising Star Chef and Best Chef Northeast.

Originally from the Midwest, Beth spent her college years in Greenville, SC where she baked instead of studied. Her desserts have been written about by the late Jonathan Gold, Time Out Los Angeles, Los Angeles Magazine, and The Boston Globe. 

Posana is a contemporary American restaurant in the heart of downtown Asheville on Historic Pack Square. Chef Matt embodies the philosophy at Posana to offer a seasonal menu that draws inspiration from local ingredients, by fostering strong relationships with local growers and producers.

Perez is passionate about sustainable agriculture. He believes that it's important to eat where you live, and that as a chef, you must show that the farmer is the star in the food world, because without their farms and efforts, the communities would

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A Maryland native, Jill studied at the The Culinary Institute of America and worked in kitchens around the world before opening  Ivory Road Cafe & Kitchen in 2016 to celebrate and share her love of all things food with our community.

Sarah is the sustainability specialist at New Belgium's brewery in Asheville, NC.She supports the company’s social and environmental programs and engages Asheville coworkers in making progress toward the company’s ambitious energy, water, emissions and waste reduction goals.

An award-winning soil scientist who has explored agriculture and food system sustainability for more than 25 years as a researcher, policy-maker, educator, activist, and farmer. She works to integrate resilience thinking and climate change solutions into operations and strategic

Asher has been involved in Sustainable Agriculture for over 15 years. Asher has managed two diversified crop and livestock operations in WNC, first Rock House Farm and later the Warren Wilson College Farm. At Hickory Nut Gap, he enjoys working with the regional partner farmers.

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.

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.

We were born on a bike. The rest is history. For almost 30 years we have crafted beers while proving that business can be a force for good.

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.