Event Style: Small Plates & Drinks: 15 dishes to savor - see the MENU!
Listen to bluegrass music and watch the sun set over the mountains during this rooftop event that celebrates a versatile ingredient in our lives: grains! Whether you’re a beer enthusiast, baker, pasta-maker or simply love food, this event will enlighten you about how grains are central to many of our foods and beverages. Savor 10-15 delicious small plates and an array of beverages while chatting with regional millers, who will discuss how our regional grain shed connects farmers, millers, maltsters, chefs, bakers, brewers, distillers and you.
For music entertainment, we are thrilled to be joined by Saylor Brothers, who are central figures in Asheville’s bluegrass/jamgrass scene.
Learn about our vibrant grain community from Jennifer Lapidus - Carolina Ground, David Bauer - Farm and Sparrow, Sebastian Wolfrum - Epiphany Craft Malt, Brent Manning - Riverbend Malt House, and Shane Cummings - Highland Brewing, all while enjoying a delicious array of grain-based goodness.
Menu highlights! Saffron-roasted chanterelle bulgur arancini with a honey rooibos reduction, heirloom polenta puff pastry vol-au-vent with savory corn cream and maque choux, rye stuffed mushroom with lemon whipped ricotta, spelt tortellini en brodo, and Carolina Gold rice pudding with local blueberry curd, creme fraiche, and rye koji - and so much more!
Featured Chefs/Restaurants: Jill Wasilewski - Ivory Road Cafe & Kitchen, Nathan Morrison - Simple Bread, Joe Scully - Corner Kitchen/Chestnut, Mallory Foster - Chestnut, Susannah Gebhart - OWL Bakery, Camille Cogswell & Andrew DiTomo
Event Sponsor: GREYBEARD REALTY
Venue Sponsor: HIGHLAND BREWING COMPANY
Event Style: Small Plates & Drinks: 15 dishes to savor - see the MENU!
Listen to bluegrass music and watch the sun set over the mountains during this rooftop event that celebrates a versatile ingredient in our lives: grains! Whether you’re a beer enthusiast, baker, pasta-maker or simply love food, this event will enlighten you about how grains are central to many of our foods and beverages. Savor 10-15 delicious small plates and an array of beverages while chatting with regional millers, who will discuss how our regional grain shed connects farmers, millers, maltsters, chefs, bakers, brewers, distillers and you.
For music entertainment, we are thrilled to be joined by Saylor Brothers, who are central figures in Asheville’s bluegrass/jamgrass scene.
Learn about our vibrant grain community from Jennifer Lapidus - Carolina Ground, David Bauer - Farm and Sparrow, Sebastian Wolfrum - Epiphany Craft Malt, Brent Manning - Riverbend Malt House, and Shane Cummings - Highland Brewing, all while enjoying a delicious array of grain-based goodness.
Menu highlights! Saffron-roasted chanterelle bulgur arancini with a honey rooibos reduction, heirloom polenta puff pastry vol-au-vent with savory corn cream and maque choux, rye stuffed mushroom with lemon whipped ricotta, spelt tortellini en brodo, and Carolina Gold rice pudding with local blueberry curd, creme fraiche, and rye koji - and so much more!
Featured Chefs/Restaurants: Jill Wasilewski - Ivory Road Cafe & Kitchen, Nathan Morrison - Simple Bread, Joe Scully - Corner Kitchen/Chestnut, Mallory Foster - Chestnut, Susannah Gebhart - OWL Bakery, Camille Cogswell & Andrew DiTomo
Event Sponsor: GREYBEARD REALTY
Venue Sponsor: HIGHLAND BREWING COMPANY
Partners Camille Cogswell and Andrew DiTomo have been award-winning rising stars in the Philadelphia restaurant scene for the past 5 years. Now they’ve returned to Asheville, Cogswell’s hometown, with plans to open a wood-fired bakery serving pizza, pastries, and breads.
×Mallory (she/her) is a chef with a comprehensive background in the food industry. She got her start in Burlington, VT. Since moving to Asheville she has had the pleasure of working in some of the best restaurants this city has to offer. She has been the Pastry Chef for Chestnut and Corner Kitchen for a year now; using her eclectic background and passion for local food, she has developed menus that highlight all our local farms have to offer, shown that desserts can be a balance between sweet and savory, and should be noted for her philanthropy.
Susannah's (she/her) education in baking began under the tutelage of a fourth generation baker of Spanish and Italian descent where she learned old world techniques and came to know the dance of production baking. She bakes with a rigorous eye, inquisitive palate, exacting standards, and a desire to bring her customers products that feed both the spirit and the body. At OWL Bakery she blends a formal education in food anthropology, a passion for improving her craft, and her experiences abroad, in the kitchen, and in the garden.
×Nathan has been baking with his company Simple Bread for the past decade, serving farmer's markets throughout Asheville, bringing together his love of community and food.
×Joe started working in restaurants in 1977. Joe is the Chef/Owner of two of Asheville’s most distinctive and popular food operations: Corner Kitchen, and Chestnut. Corner Kitchen opened its doors in February 2004 and Chestnut in September 2012.
×Chef Jill (she/her) grew up in rural Maryland and was drawn to the food industry via her first job at a small deli and catering company. After graduating from The Culinary Institute of America in 2010, Jill has traveled the world gathering unique culinary experiences. She has worked in kitchens including The Jefferson Hotel and Fiola of Washington DC, to Stella! in New Orleans, to Pearl in Melbourne, Australia, and even in rural Guatemala. Ivory Road Cafe & Kitchen is a full restaurant, bakery, and also hosts regular special events.
×Farm and Sparrow began in 2006 as baking and milling project. In 2018, the bakery closed so that Farm and Sparrow could dedicate itself fully to developing grain terroir through landrace farming, seed restoration and culinary collaboration.
×Brent has a passion for connecting local farms with the booming craft beer and spirits industries. He co-founded Riverbend in 2010 and currently serves as head of research and development.
×Founder of Carolina Ground, a regional flour mill located in Asheville, NC, providing a market for large scale organic Southern growers, while reducing the food miles of Southern bakers’ key ingredient. Author of Southern Ground: Reclaiming Flavor Through Stone-Milled Flour.
×Sebastian Wolfrum, founder and maltster of Epiphany Craft Malt in Durham, NC, with the mission to provide an integrated regional supply to brewers, distillers, and sprouted grain ventures.
×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.
×Independent and family owned, since 1994. Highland Brewing Company carved the path for Asheville craft and proudly roots itself in North Carolina. We cultivate and celebrate the experience of beer, business, people, and place.
×As a world leader in premium spirits, Beam Suntory is inspiring human connections. With a vision of Growing for Good, we're driving growth through quality craftsmanship, consumer connections and entrepreneurial spirit.
×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.
×At Hickory Nut Gap we value and respect the complex relationships between humans and nature. By using regenerative agriculture and ethical animal welfare practices, Hickory Nut Gap produces the highest-quality, best-tasting meats to ensure we all thrive from the ground up.
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