@brinedandcured @tasteediner

Goff (he/him), previous head butcher at Standard Foods and former Executive Chef/Owner of the King James Public House and AUX Bar. He left home at fifteen and spent 11 years homeless, jumping freight trains across the US and Europe, cooking wherever his travels took him. He received degrees in both Culinary Arts, and Baking and Pastry from AB Tech. He is highly dedicated to supporting the local community through his food. In 2019 he was named Chef of the Year by the NCRLA. He and his wife Sam own and operate Tastee Diner.

@bethkellerhals

Beth (she/her) grew up in the Midwest where she dreamt about what was for dinner while enjoying breakfast. A fascination with classic Chinese films and Architecture led her to live in China for 3 years where she baked cakes and cookies out of a tiny toaster oven. She studied at The French Pastry School in Chicago. In Los Angeles she worked with Roy Choi as Pastry Chef at Chego and Sunny Spot. In December of 2018 she moved to Asheville to be closer to her family. Find her at local Farmers Markets selling Biscuits and all manner of flour and sugar. 

@drucif3r @avenuemavl

Andrew has worked in kitchens including: Grove Park Inn and Curate (Asheville), McCrady's, Saison, Quince, Angler and Verjus (San Francisco), and Husk (Nashville). Since 2020, Executive Chef and partner at Avenue M, and artisan producer of King Salumi brand.

@malcolmtroysr

Malcolm (he/him) graduated from Johnson & Wales in 2009 and moved to NYC where he cut his teeth at various steakhouses, Minetta Tavern, STK and Uncle Jacks Steakhouse. He worked with Chef Dani Garcia at Manzanilla, Chef Danny Bowen at Mission Chinese Food and Chef Clause Meyer at Agern. In 2020, he moved back to NC and landed in Asheville where he was the Chef De Cuisine at Benne On Eagle working under James Beard winning chef John Fleer. Chef Malcolm has since moved to Charlotte to be closer to his son and is currently pursuing other projects.

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.

@fermenti.foods

Meg (she/they) has been passionately fermenting it all since 2015. Community oriented, she founded Fermenti and the WNC Fermenting Festival in 2017 and has supported and helped grow our community's awareness of all things fermented. Uplifting the local fermenting community while raising money and awareness for the Beacon of Hope Food Bank which serves her community. She also hosts classes to educate everyone about the deliciousness of fermentation.

Jen Currier moved to Asheville in 2013 to satiate her passion for home brewing by pursuing a Brewing, Distillation, and Fermentation Sciences Degree.

Jeff is an award-winning entrepreneur, educator, published author, and startup veteran, and Director of Venture Asheville. Venture Asheville grows Asheville’s startup community and connects high-growth entrepreneurs to talent, mentors and investors.

Great Eastern Sun Trading Company, founded in 1981, as the sales and distribution arm of the American Miso Company, maker of MISO MASTER® Organic Miso, the first American miso made using traditional Japanese techniques and the world's most respected artisan-crafted organic miso.

Meredith Leigh is a writer, consultant, fermenter and activist working to help people divest from the coercive food system, focusing on the intersections between people, land and food.

@frenchbroadchocolate

Jael Skeffington, co-founder and CEO of French Broad Chocolate, a certified B Corp located in Asheville, believes in using business as a force for good. French Broad Chocolates has been recognized in many national and international awards.

@chemistspirits

Founded by Debbie Word, Chemist Gin was born from a small family still and many hours of moonshining. Their unique appreciation for classic distilling and modern science led to the creation of their first spirit - a beautiful gin made with American botanicals and distilled wheat spirit.

@devilsfootbrew

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.

Coffee is what we do, but you are why we do it. We are an artisan roaster of 100% certified organic and Fair Trade coffees directly sourced from cooperatives and small family farms located all over the world.  The simple act of buying a cup of coffee can drive social change.

@vidlcellars

Through many different treatments, vessels, and fermentations, we’ve created a diverse portfolio of wines that reflect our passion as both drinkers and makers. These truths we hold self-evident: fruit is life, fermentation is alchemy, and wine is vīdl.

@wickedweedbrewing

With four locations in Asheville including three taprooms and a fine dining restaurant, Wicked Weed shows no signs of slowing down. They continue to grow while focusing on innovation, quality, and strong roots in their community of Asheville, North Carolina.

Ashley Lieb, the owner of HoneyCreekPottery, finds her truth, spirit, and therapy within the use and formation of clay. Working with clay, children, and adults alike to share the therapeutic and creative benefits of clay, is a life calling of Ashley's.

We are a 6 cow farmstead creamery in Marshall, NC. We are bringing back the tradition of the small family dairy to the mountains of NC. Once abundant, now practically extinct, the family cow is the center of our farm and our every day life.

We are the Silvermoon Chocolate family - an Asheville-based company built upon the vision of Aradhana Silverman and her mission to share the uplifting magic of pure, organic, unroasted, handmade-with-love chocolate.

With fresh-milled lesser-known gluten-free grains like teff, buckwheat, and sorghum--fresh-milled and organic whenever possible--the result is great sourdough bread and flatbreads. Period. Because we believe everyone should enjoy the best-tasting bread possible.

Unique fire cider blends are made with local and foraged ingredients to create ultimate immune boosting concoctions. Herbal infused honeys, wild medicine and food are crafted with support from like-minded farmers, growers and other small businesses from the mountains of WNC.

@mountainvalleywater

@ketelonebotanical

Vodka distilled with real botanicals and infused with natural fruit essences. Like you, we care about what’s in the bottle, so we use real ingredients – with no sugar, no artificial sweeteners and no artificial flavors.