We are locally owned, born and raised in Delray Beach. We set off scouring the world for the finest cacao money could buy. We have gotten to know our farmers well through the years. We wire

1000 Faces Coffee was established in Athens, Georgia in the spring of 2006. A group of ecologists and social entrepreneurs founded the company with transparency in the supply chain as the

As Bar Director at The Imperial Life, I am most interested in exposing people to the aesthetic pleasures of good food, good drink, and good company. Cheers!

Chef Christian Albrecht: In 2016 Christian moved to Asheville with his family seeking adventure and a new story with his food. He started working in kitchens in 2008 moving from family owned

Everyday Oil is an all-purpose organic face + body oil made in Black Mountain, NC

Almaguer first decided he wanted to try glassblowing in his early teens. Years later he finally got a chance to try out glassblowing for himself. When he took his first gather of glass he

Joining the eclectic Hendrick’s Gin Ambassador team from Sweden, Erik Andersson oversees the Eastern seaboard of the U.S. Erik is now on his eighth year as Ambassador to

Chef Jordan Arace took his first kitchen job at age 14 and hasn’t looked back. By the time he was 22, he was the Head Chef of a restaurant in New Orleans which propelled him into fine dining and hospitality, first at The Grill Room in the 5-star/5-diamond Windsor Court Hotel and later in

Southern Appalachian spice blends, roasted and blended in the mountains of Asheville, North Carolina. From chicken to steak to BBQ'd pork to mountain trout.... we've got you covered!

Head Brewer for One World Brewing since 2016, specializing in IPAs & mixed culture Farmhouse / Saison style ales.

Michelle Bailey is Executive Chef at Smoky Park Supper Club where the seasonal menu showcases her mastery of wood-fired cooking and her passion for sourcing the most delicious ingredients

Julia Bainbridge has been an editor at Condé Nast Traveler, Bon Appétit, Atlanta Magazine, and Yahoo, where her work was nominated for a James Beard award. She is the creator of

Adam Bannasch has been cooking for over 20 years in restaurants from the Western states of the U.S. to Europe and New Orleans. He and his family settled in Asheville in 2004 at which point he

Ice cream is a comfort food often evoking memories of childhood summers. Building on these memories Kevin Barnes set out to redefine what ice cream could be. He did this by creating

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. Chris enjoys working with top chefs around the southeast and provides unique ingredients to

Chef Christopher Benson brings his passion for both food history and current cuisine to our table every day. After graduating Valedictorian from The Art Institute of Atlanta in 2007 and working in a variety of kitchens in the area, Chris moved to Athens, GA to become the Chef of Trappeze Pub and

Charlotte NC-based culinary expert Heidi Billotto has been writing about local food, restaurants and chefs first for print and then for print and digital publications since the early

Bittermilk handcrafted cocktail mixers are designed for the modern day cocktail enthusiast. Husband and wife team MariElena and Joe Raya developed Bittermilk to simplify the process of making craft cocktails at home. The bartender and chef duo opened their craft cocktail bar, The gin joint in

Blossom + Blade is a local art and herbal apothecary featuring botanical prints and wearables.

With a degree in sustainable agriculture from North Carolina's Warren Wilson College, Todd used his college degree in a very unique way. By combining his agricultural education and

From the River Arts District of Asheville, North Carolina, Brian Boggs Chairmakers delivers luxurious wooden furniture to the country and the world. Our dedicated team combines time-honored woodworking skills with modern production to create furnishings ranging from traditional to contemporary

Jordan is a sales representative for White Labs working with anyone using yeast to ferment alcohol. She has been working in the North Carolina craft beer scene for eight years and is the

Teddy began his bartending career in Boston before moving to WNC for a graduate program in sustainable development. Since moving to Asheville, he's worked for some of the city's most

Founded in 2018 Booda Kombucha is a newcomer to the beverage scene in Asheville, NC. It was started by making authentic kombucha in small batches and delivering to local doorsteps! Word of

Kala Brooks is a seasoned bartender who has spent the last 8 years of her career focusing entirely on classic pre-prohibition cocktails. Taking pride in serving hand crafted cocktails,

Buchi’s mission is to use our company, our kombucha, as a conduit for social change. We are a dynamic tribe of change-makers who believe that healthy guts, happy hearts, and open minds

Three partners with a ton of culinary experience and a passion for Thai food started the Bun Intended Food Truck with a simple goal: serve unique, delicious Thai-inspired street food for

Residing in and revitalizing the South Slope District of Asheville, NC, Burial Beer Co. began its life in summer 2013 as a one-barrel system that grew to a ten-barrel system in just over a year. Since then it has expanded to include two taprooms and two production locations and is committed to

Danielle Burke graduated from the Maryland Institute College of Art in 2015 with a dual degree in Fiber & Humanistic Studies. Thanks to a Windgate Fellowship she was able to

Born in the small mountain town of Spruce Pine, NC. Chef Eric Burleson was brought up with all the old Appalachian traditions from preserving everything to being taught to use the entire

Jonny started his industry career here in Asheville managing a coffee & wine bar his family owned in Black Mountain. After the business sold Jonny moved into the growing craft cocktail

Chef Katie Button is a Southern chef with a scientific mind who honed her craft in the kitchens of some of the world’s best chefs, most notably Ferran Adrià and José Andrés. She is now the executive chef and co-owner of Cúrate Bar de Tapas and

Born and raised in Guayaquil, Ecuador, I first learned how to cook by observing my mother when she prepared meals at home. As I grew older, I went from observing to assisting in the kitchen

Brian is originally from Atlanta, but has been in Asheville since 2002. He attended culinary school in Charleston at Johnson & Wales. He opened cucina24 in 2008 and took over the food

Ashley is a North Carolina native. She has traveled to work, eat, and cook from age seventeen and will continue this journey until she is very old. Ashley has planted roots in the mountains

Prior to joining Counting House in early 2017, Thomas Card worked as executive sous chef at The Fearrington House Inn under the direction of the James Beard Foundation Best Chef semifinalist

Chef Ricardo Carrasco is originally from Tampico, a city on the Gulf of Mexico. He grew up in a vegetarian household in a city where being a vegetarian was not very common. After finishing

Sheri Castle is an award-winning professional food writer, recipe developer, cooking teacher, and speaker. She is known for melding storytelling, humor, and culinary expertise. She’s written more than a dozen cookbooks, six of which have her name on the cover and the rest for various

Catawba Brewing Co. has been an industry leader in Western North Carolina’s craft beer scene for nearly two decades. The company was founded in 1999 by WNC natives, the Pyatt family,

Mississippi outlawed alcohol in 1907 and, in 1966, became the last state to repeal prohibition. Fast forward 104 years and two fine gents, Austin Evans and Richard Patrick, fired up the

Founded in 1996, the Center for Craft (formerly The Center for Craft, Creativity & Design) is the leading organization in the United States identifying and convening craft makers,

Growing up in a close-knit Italian family in Nutley, New Jersey, Chef Anthony Cerrato learned to value family, community and great food. He opened Strada (meaning Street or Main Boulevard in Italian) and Social Lounge craft cocktail lounge after relocating to Asheville nearly two decades prior.

Chris Chamberlain is a food, drink and travel writer based out of Nashville, where he has lived his entire life except for four years in California where he studied liberal arts at Stanford

Fermenti. Provides Living Probiotic Rich Fermented Foods, Hand-crafted in Marshall, NC. We started our relationship in preservation of our harvest through fermentation in 2008. We are

Cheerwine is a one-of-a-kind soft drink with a unique cherry taste that has been delighting southerners for more than a century. Cheerwine was first created in 1917 in Salisbury, NC by a

The Cure for the Common Cocktail. Made from the finest botanicals grown in the Highlands of North Carolina and beyond. Notes of citrus, florals and spice intermingle in the most delicious way

Evan was a chef before he became a farmer. He started The Culinary Gardener in 2013 and currently has acre in production 10 miles north of downtown Asheville. He and his team grow an

Ashley Christensen is the chef/owner of Poole’s Diner, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, Death & Taxes and Bridge Club, all located in downtown

Ciao Y'all was born two years ago as a growing exploration of the way food cultures can grow each other and as a reminder that every culinary background can flow from one to another. It

Trevor Clark is a specialty coffee professional with nearly a decade of experience in the coffee industry. With a passion for sustainable food systems, Trevor's interested in reconciling

Camille Cogswell is the Pastry Chef of Zahav, Philadelphia’s landmark Israeli restaurant from four-time James Beard Award winning chef/owner, Michael Solomonov, and two-time James Beard

Bob Cook’s career in the kitchen began at age 14, when he started working at a local country club in his home state of Michigan. The chefs around him recognized the quality of his work and solid work ethic, and by age 17 he became a sous chef. His passion continues to carry

Shelley Cooper is the Executive Chef of Culinary Operations for Oldham Properties LLC. She directs all food operations and is responsible for culinary talent at Dancing Bear Lodge &

Serving Asheville since 1999, our breads & pastries are crafted by our skilled bakers using high quality ingredients, naturally fermented starters and time-honored techniques that produce

Louisville, Kentucky based Copper & Kings forge non-traditional spirits using traditional copper pot-distilled fruit distillates. Definitive American Brandy aged in Bourbon barrels, Apple

The Collaboratory is a restaurant and brewpub that provides Asheville, North Carolina, with innovative flavors in beer and food. Established in 2019 by the CANarchy Craft Brewery Collective,

With organic roots and fruits, Devil's Foot Beverage Company creates locally brewed, farm-to-can craft nonalcoholic beverages. With less than half the sugars of traditional

Emily Copus is the founder of Carolina Flowers, a 3-acre flower farm and design studio in Marshall, North Carolina, just north of Asheville. Carolina Flowers grows specialty blooms for

Ashley comes from a rich tradition of creative energy. Her grandfather, a former baker at Asheville’s Grove Park Inn and Biltmore Estate, first introduced her to baking as a child.

We have been continuously innovating in the coffee industry for more than two decades—setting the standard for quality and sustainability. We don't just find good coffee, we put in

Eric S. Crane, a Georgia native, is the Director of Training and Business Development for Empire Distributors, Inc. He has achieved the title of Certified Wine Educator from the Society of

Born and raised in Bennington, New Hampshire, Executive Chef Peter Crockett now calls Asheville home after several years in Charleston, honing his love for food. Following high school,

Recognized as a “culinary game-changer” in Zagat Magazine and as one of the “top 30 chefs under 30” during his time in Colorado, Brian’s career began modestly

My bartending career started in 1992 and still goes strong as I operate bars in Chapel Hill, NC and Charlotte, NC. I recently started learning about restaurants as I have been fortunate

H&H Distillery has been cultivating craft spirits for over 4 years. We age with care, choice oaks and unique flavors. Choosing the spirit you put in your glass is the most important piece when making your cocktail. Working with reputable sourcing and knowledgeable distillers, our spirits have

At Rocky’s Hot Chicken Shack, we pay homage to “Nashville style” hot chicken and southern soul food. We prepare our unique fried chicken to order and it all starts as

Jen Currier moved to Asheville in 2013 to satiate her passion for home brewing by pursuing a Brewing, Distillation, and Fermentation Sciences degree. As part of her degree fulfillment, she

Gardening, canning, and cooking were an ever-constant happening for Cassidee Dabney growing up. As the daughter of a wildlife biologist in the Forest Service, Dabney moved from National Forest to National Forest. Spending her summers in the family garden, Cassidee anchored her palate with the

Greg has been working with chocolate for over twenty years, and making chocolate for the last decade. He started making liquid nitrogen truffles in college with "borrowed" equipment

Brad Davis was born and raised in Chicago and spent most of his life there before moving to Atlanta in 2013. He served and tended bar through college at Columbia College Chicago, along with

Originally from South Carolina, Matthew began his culinary career after graduating from Johnson and Wales University at Shane Ingram’s Four Square in Durham. An opportunity to help

Jessie Dean is the founder and owner of Asheville Tea Company, a tea blender and Certified Tea Specialist. She is from North Carolina and lives with her British-born husband and two kids in

Jeremiah (JT) is a chef and a butcher. He has been working in restaurants and with whole pigs since he was 14 years old, when he landed his first job at the Etowah BBQ Shak in Brevard, NC.

Copper Pot & Wooden Spoon's tasty wares include a vast array of Southern favorites like Peach 'Shine Jam with local moonshine, Roasted Red Pepper & Peach Jam, Pickled Okra,

Chef Craig Deihl believes in the process – his process, to be exact. In the kitchen, Craig shows his team exactly how a recipe should be composed from start to finish; every minute,

Sara (Stender) Delaney is the Founder of Asheville-based 3 Mountains, with brands Tîma Tea and Silverback Draft Tea. Sara is a passionate global activist and has been working with the

Chef Mark DeMarco is Estate Executive Chef at Biltmore in Asheville N.C. Food has always been an important part of life for Chef Mark, as his grandmother owned a pizzeria and catered out of

The 2019 Asheville Coffee Expo is a celebration of all that is coffee — the taste, smell, look and feel. A uniquely Asheville event, ACE feels like Asheville, with a curated street faire, an experimental espresso bar, coffee lectures, cuppings and a focus on sustainability.

Josh started his culinary journey in Chicago at Le’ Cordon Bleu culinary arts school. After graduating, he moved to Asheville, NC and worked for the Biltmore Forest Country Club then moved on to Zambra Restaurant where he spent seven years helping transform it into an American contemporary

From his upbringings in the hills & mountains of Appalachia, Chef William Dissen always has been in touch with the outdoors & nature. Spending time on his Grandparents’ farm – watching his Grandmother cook bountiful meals straight from the garden to the kitchen table –

James Donaldson the creative director for Apothecary Beverage company and leads the creative team that produces Chemist Gin.

Founded in 2008, Dynamite Roasting Co. is an artisan roaster of 100% certified organic and Fair Trade coffees directly sourced from cooperatives and small family farms located all over the

Echoview is an eco-friendly fiber mill and design house based just outside of Asheville. We make craft yarn, homegoods, apparel, and accessories out of wool, alpaca, and other natural fibers.

Having grown up in a farming family, Chef Eckman is delighted to see Biltmore’s farm-to-table program in action every day. Before joining Biltmore in 2016, Chef Eckman spent eight years

Eda Rhyne Distilling Co. creates small batch spirits that capture the unique regional flavors of Western North Carolina.

Unusually delicious foods and the journey to find them is a passion for Matt. Following a career in non profit leadership in San Francisco and launching a tech start up, ēgō food co. was

Elder & Co. is a family owned company with roots in the mountains and on the coast of the Carolinas. We are outdoors people that hike, travel, and explore. The spirit of nature is our

Founded in 2009, The Charleston Beverage Company owned by Ryan Eleuteri set out to perfect the Bloody Mary. Eleuteri collaborated with hospitality industry veterans Boris Van Dyck and Jackson

Margaret Ellis opened Camera And Clay out of a passion to bring joy to people through handmade goods. Camera And Clay offers functional pottery and fine art photography.

Elizabeth Engelhardt is the John Shelton Reed Distinguished Professor of Southern Studies and Department Chair of American Studies at the University of North Carolina at Chapel Hill and

Ashley English is the author of 10 books, including all four books in her Homemade Living Series (Canning & Preserving, Keeping Chickens, Keeping Bees, and Home Dairy) as well as A Year

Miranda has been in Asheville since 2004 when she moved to study Creative Writing. Having been in and out of the service industry since she was a teen, she landed a job at The Grove Park Inn

Former Cocktail Program Director for Chef Katie Button's James Beard nominated Cúrate and The Nightbell in Asheville, NC. Prior to moving to Asheville in 2016, she designed and ran

Sara and Sarah owners of Etta + Odie grew up in the mountains of Western North Carolina and have always been inspired by the natural beauty that surrounds them. The excitement of opening

Obie Ferguson is the former chef/owner of Wisteria Gastropub, which was located in Morganton NC.
Wisteria focused heavily on scratch-made, locally-sourced food and beverages.

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North Carolina native, Duane Fernandes has long called Asheville home. As the Executive Chef of Hemingway’s Cuba, Asheville’s premier Cuban restaurant, Fernandes brings the

Ligaya Figueras is the food and dining editor and lead dining critic for The Atlanta Journal-Constitution. Prior to joining the AJC in 2015, Ligaya spent nine years with St. Louis-based

Chef Kirk Fiore leads the catering department at Biltmore and is Executive Chef at Deerpark Restaurant. Prior to Biltmore, Chef Fiore spent most of his culinary career in Vermont and Upstate

A native of Winston-Salem, John Fleer was named one of the “Rising Stars of the 21st Century" by the James Beard Foundation and is a five-time finalist for the James Beard

Foothills Meats began as a diversified family farm in 2002. Today Foothills serves WNC as the premier local meat experts with 2 restaurants, a food truck, a full service catering program, a

Samantha Fore is the owner and chef of Tuk Tuk Sri Lankan Bites, a pop up food operation in her hometown of Lexington, Kentucky. Previously a web designer for high-end restaurants, she began

Kevan Frazier is an Asheville native and the founder of Asheville by Foot Walking Tours as well as one of the co-owners of Well Played Board Game Café. A former History professor,

We make awesome chocolate — pure, beautiful, and delicious — sourced with integrity, crafted with love, and served with gratitude.

In the summer of 2016, Kirsten and her daughter were looking for a place in South Asheville to sit and enjoy a slice of homemade blueberry pie and a cup of coffee. There was no such place.

It is a pleasure to have worked for agriculture, food, and nutrition for most of my adult lifetime. I have covered almost all of the food groups, having been employed by the dairy industry,

When his college friends introduced Christian to books on craft bartending, he found that the love of history his father had encouraged could intersect with the palate he had inherited from

"Eric is a born-and-bred New Yorker who has always been obsessed with Southern cuisine and spirits. He is a four-time semifinalist for the James Beard Award categories of Rising Star Chef and Best Chef Northeast and was named Food & Wine magazine’s

Susannah Gebhart's baking path began under the tutelage of a fourth generation baker of Spanish and Italian descent. Her formal studies in food anthropology, travels, and personal inquiry into historic and cultural foodways have informed her approach to creating products with both integrity

Ginger's Revenge is dedicated to producing exciting and creative craft beverages from sustainably sourced ingredients, and is one of only a handful of breweries in the country that

Steven Goff is the Co/Owner and Executive Chef of AUX Bar as well as Brinehaus Meat and Provisions, an Asheville based food truck and co-owner co-chef of the Blind Pig Supper Club. Steven is

Golden Fleece is a fairytale, born of a community rich in history and filled with a love of food & culture. Tucked away in the rolling mountains of Grovewood in Asheville North Carolina,

After studying Sustainable Agriculture, William went on to work as a small batch cheese maker for several years at a local creamery before teaming up with his mentor, retired Scottish master

Jeff Gordinier is the food & drinks editor of Esquire magazine and a contributor to publications such as The New York Times, Travel + Leisure, Outside, PoetryFoundation.org, Entertainment

Born in Philadelphia, Co-Owner of Burial Beer Co., Tim Gormley moved to Seattle in 2007 where he discovered his love for beer. In 2013, along with his friends and business partners, Doug and

Richard Gras is the Executive Chef of the Sammons Wing at The Omni Grove Park Inn in Asheville, NC. In this role, Gras leads and directs all kitchen operations and menu creation for the Sammons Wing restaurants and bars including Sunset Terrace, Sunset Cocktail Terrace, The Great Hall Bar, EDISON

Lady Luck Flower Farm is a family farm in the Big Sandy Mush valley in Leicester, NC, growing flowers and medicinal herbs on 10 acres, since 2007. We, Mike Adams + Katie Grear along with our

Gaining Ground Farm practices sustainable diversity rich vegetable growing 15 minutes from downtown Asheville, NC. We value and are buoyed by the commitment our tailgate customers, CSA

Hailing from Greensboro, NC, Brandon's first move into the beverage industry was an accidental one. After relocating to Asheville in 2014, his brother, who works for Chai Pani Restaurant

I’m a bad ass former brewer and even more bad ass sales rep.

hilary nylander + amber jensen = ha!

The origins of ha! began one year ago when Hilary and Amber met for the first time in amber's studio and talked the better part of a

The Asheville Yoga Festival is a four day event designed to bring the gift of health and wellness to Asheville through a weekend filled with world-class presenters, dynamic musicians, inspirational speakers and a diversity of vendors. Our mission is to be of service by collaborating with a

Andy Hale is a sommelier, the Director of Wine Education and host of the Bind Tasting League at Asheville’s premier wine shop, Metro Wines. He also contributes to the education team for

Haw River Mushrooms, LLC is a North Carolina family owned mushroom farm. We sell at four farmers markets , supply over a dozen restaurants, and we offer agritourism to over 1,000 visitors

With a BA in Film and an MFA in Metals/Blacksmithing from Southern Illinois University in Carbondale, IL, Matt began teaching full-time in 2008, first as an Art teacher at a high school on an

Hannah Hayes is Travel + Culture Editor for Southern Living where she reports and writes stories, travel guides, and recipe-driven features that explore the American South.

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Matt Helms is a North Carolina native and 20 year veteran in the food service industry. He is the Head butcher and owner of the Chop Shop Butchery.

Hailing from Milwaukee, Wisconsin, our Brewmaster Scott Hettig started as an avid homebrewer who found himself looking for a career change. He was offered an apprenticeship at a Milwaukee

After many years as professional pastry chefs, Matthew Hickman and his partner Lisa Hoffman founded Underground Baking Co. over 9 years ago in downtown Hendersonville, NC. That mission of

Born and raised in Vermont by a single mom and full-time bartender, I learned how to make a decent martini at a very young age. My first industry job was washing dishes at a Thai Food

High Noon focuses on small batch roasting and collaboration. Staying small allows room for controlled sourcing, regional variety, and most importantly creativity. Collaborating with other

Highland Brewing was founded in 1994 by retired engineer and entrepreneur Oscar Wong, establishing it as the pioneer of Asheville, NC’s now booming craft beer industry. Proudly

Hillman Beer is a small, family-owned business located in Asheville, NC. Brothers Brad and Greig Hillman, and Greig's wife Brandi Hillman, have come together to bring the pub style back

Originally from the mountains of southwest Virginia, Anya Hinkle has developed as a notable songwriter with her Asheville NC-based "Appalachiacana" band Tellico. Steeped in the

Charlie Hodge has worked in the bar biz for over 25 years, working all over the country and influenced by so many smart bartenders and chefs. He feels that creating/cooking the ingredients

I moved to Asheville in January of 2013 and was hired at Posana. I chose the restaurant in Asheville that had their own gardens, love for seasonal ingredients, and the want to learn and grow

We brew sessionable farm-to-pint beers using lots of local ingredients from Yancey County and nearby. At Homeplace, you’ll find plenty of lagers, table beers, hoppy American and malty

Honeymoon Pie creates heirloom quality, one of a kind toys. Items are made in small batches with new, vintage and organic fabrics and haberdashery. Each piece is handcrafted with love by

In 2003, Curt Horn joined Biltmore as Grounds Maintenance Manager, rising to become Director of Grounds Operations in 2017. His responsibilities include overseeing grounds maintenance

Chef Graham House spent ten years honing his style at world-renowned restaurants around the globe such Osteria Del Bouche in Lake Como, Italy; Redd in Yountville, California; 4th & Swift in Atlanta; as well as serving as the Executive Sous Chef at Prospect in San Francisco under Chefs Nancy

Born in Deep Run, N.C. to tobacco and hog farming parents, Vivian Howard’s upbringing was steeped in the Southern food traditions of her neighbors. After college, Vivian moved to New York to work in advertising, but soon transitioned to the city’s food and restaurant scene. Vivian

Aaron Iaquinto creates one of a kind hand made wooden spoons and other utensils. His work surpasses the ordinary form of the spoon through the improvisational technique he uses. Each spoon is carefully carved and refined meticulously by hand. Some chosen few are selected to be embellished with

I’m the digital restaurant editor at Bon Appétit, which means I’m constantly tracking chefs, restaurants, and trends, and generally spending a lot of time in restaurants.

Innovation Brewing has been hand crafting artisanal ales and lagers in the mountains of Sylva, NC since 2013. We specialize in unique and creative beers while also providing staple styles,

Meherwan Irani is a chef and restaurateur changing the perception of Indian food in America through his growing restaurant and spice empire in two of the South’s most essential culinary cities. He is a leading voice in the industry’s conversation around diversity and cultural

PJ Jackson is a NC native from the Charlotte area, where he grew up hunting and fishing with family and friends. After graduating with a BS in Industrial Design and Sustainable Development from Appalachian State, he worked on sport fishing yachts before starting a career in orthopaedic sales and

Brennan’s fascination with food culture and history was catalyzed by a trip to Western Europe with his family in 2009 to study communal brick ovens. He began baking bread soon after,

Sam Jones is a guy that cooks whole hog, wood-fired BBQ. A fourth generation, all in, wager everything, BBQ guy. That pretty much sums him up.
Oh wait, he's also a really nice

A native of Destin, Florida, John Justice grew up understanding the value of fresh, locally-sourced food, creating community through large family-style meals and spending every free moment on

In 2013, with fond memories of olives plucked from her grandfather’s martinis, Melissa launched Durham Distillery – a gin, vodka and liqueur distillery located in Durham, North

My journey in wine started in a vineyard in southern Utah as an intern in the WWOOF program. I caught the wine bug immediately. I wanted to discover how everyone else in the world was making

Originally from the Midwest, Beth Kellerhals spent her college years in Greenville, SC where she baked instead of studied. She earned an English degree which she put to good use teaching English in China. A scholarship provided by the Chinese Government allowed her to study Mandarin while eating

Born in Chattanooga and now based in Johnson City, Amythyst Kiah’s commanding stage presence is matched by her raw and powerful vocals—a deeply moving, hypnotic sound that stirs

Born in Spruce Pine and raised in Asheville, Bryan King backpacked solo through Australia, New Zealand and Southeast Asia for 9 months before making the move out to the Bay Area in Northern

Currently the chef at Zambra wine and tapas bar in Asheville, Ryan began working in professional kitchens at the age of 14, and earned a degree in criminal justice from the University of

As a child in India, Cheetie could often be found in the kitchen with her mother and grandmother watching, and learning as they prepared daily meals. Her family held strongly to their

As a chef, AuCo Lai sees food as more than just the meals they serve. It's a foundation on which everything in life is built. AuCo's work places a heavy emphasis on their Vietnamese

Originally from Western New York, Laird’s interest in cooking sparked as a young child decorating Christmas cookies with her mother. What began as a holiday tradition, developed into a passion that allows Laird to combine her interests in math, science, art and business.

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Head Brewer and co-owner of Asheville Brewing Co.

Jennifer Lapidus is founder of Carolina Ground, a regional flour mill located in Asheville, North Carolina. Launched in 2012, Carolina Ground provides a niche market for large scale organic Southern growers, while reducing the food miles of Southern bakers’ key ingredient. From

Charles is a South Carolina native with a knack for butchery who is actively helping promote sustainable whole animal utilization and local craft meats at his workshop The American Pig. He

Edward Lee is the chef/owner of 610 Magnolia, MilkWood and Whiskey Dry in Louisville, KY and the Culinary Director for Succotash in National Harbor, Maryland and Penn Quarter, DC. He was the

James Lewis cultivated his culinary style around Italian principles of simplicity and quality. As chef and owner of Bettola Restaurant, Lewis regularly returns to Italy to work and study with leading culinary masters,

Budy (as in Booty) Finch is a full service catering business in Flat Rock, NC. The husband and wife team Amelia and Kip Lindsey pulled from family traditions not only to name their business,

The story of Pisgah Coffee Roasters began over a century ago and almost 4,000 miles away. In the late 1800's Jotham Lipsi's ancestors made their way from Italy to Brazil and found

Little Jumbo is a neighborhood cocktail bar, in a century-old building on Broadway, just north of downtown Asheville. The bar is known for their welcoming staff, expertly made cocktails and

Erica Abrams Locklear is professor of English at the University of North Carolina at Asheville. A Western North Carolina native, she writes about food, Appalachia, and the South. Her first

Jennie Lou has been serving terrible advice and deliciously quirky potions at The Odditorium since it opened its doors in the summer of 1969. The Odd is a gathering place for freaky folks,

The story of Miki & TT… there should be mimosas! Wait there were (along with lots of caterings and restaurant shenanigans)! Early on, both wanting to be their own boss, Miki and TT

Carson grew up spending summers in Western North Carolina where she completely fell in love with the mountains and the people. She traveled in her younger years where she engaged in learning

Deanna Lynch Textiles is a textile manufacturer producing handwoven goods in small limited edition batches. Deanna's designs are modern and understated with an emphasis on natural

Chef Preeti Mistry is honored to have been nominated two times by the James Beard Foundation as "Best Chef of the West".  She was the Co-Founder & Executive Chef of Navi Kitchen and Juhu Beach Club (both now closed) as well as the co-author (with Sarah Henry) of The

Miles Macquarrie is the Beverage Director and Co-Owner, along with Matt Christison, Bryan Rackley, and Jesse Smith, of acclaimed Atlanta restaurants Kimball House and Watchman’s Seafood and Spirits. With Macquarrie at the helm, Kimball House is a five-time James Beard Foundation nominee for

Cecilia Marchesini hails from a small village in Argentina; she brings that background to her cooking, along with the crêpes her ex-husband taught her to make (he’s originally

Leah Greden Mathews is professor of Economics at UNC Asheville. She researches food systems with a special interest in elements that are typically not priced but are inherently valuable such

Connie Matisse is the Chief Creative Officer and Co-Founder of East Fork. She grew up in Los Angeles, California, but her daughters, Lucia and Vita, are Asheville born and bred. She bopped around in the food and beverage industry for a decade—working behind bars, waiting tables, selling

North Carolina native Kyle Mayberry serves as Director of Livestock Operations for Biltmore. He is responsible for the care of approximately 600 Black Angus cattle and 250 White Dorper sheep

Adoratherapy is an American manufacturer of aroma perfume. Our hand-crafted, experiential fragrance collections are formulated with organic essential oils and when linked to a strong intention for the best breath of your day shift mood and emotion. 

Chef Mike's work begins when the doors to the restaurant have closed for the evening. He is on the phone with purveyors until the early morning hours making sure that we have the freshest fish delivered before we re-open the next afternoon. Chef Mike has spent the last 10 years carefully

Indigenous Chef Dave Smoke McCluskey is an Akwesasne Mohawk that travels the country as an Indigenous Foods Instructor preaching the gospels of The Three Sisters, aka Corn, Beans, and Squash,

Vivian is named for Josiah's grandmother, a grand hostess from Atlanta who opened his eyes to graceful hospitality and the world of Julia Child. This passion for cooking grew as he worked

Born into a family of restaurant industry, the craft seems to be in Shannon's blood. She garnered most of her craft for wine & cocktails in Chicago under the mentorship of some

I started making macrame plant hangers in the '70s as a hobby. Back then it was very popular and there were many places selling wood and ceramic beads. After retiring, I decided to pick it up again and started making them using some of the old patterns I have. I love plants and couldn't

We exist to enrich minds, tastes, and relationships through quality products, excellent customer service, and exceptional experiences. We first opened our doors in February 2015 as a small

Train themed destination brewery & playground for all ages in a beautiful mountain setting. Drink outside the box with our flavorfully hand-crafted ales & lagers. Family and pet friendly.

Yellow Branch Farm is located in western North Carolina, near Fontana Lake in Graham County. The farm is the named for the branch that flows by the farm and empties into Fontana Lake. Karen

Jeff is a self-taught chef and restaurateur with 30 years in the industry. After cooking to pay for college, he left his home state of Iowa on a journey through fine-dining kitchens across

With more than 25 years in and around the craft brewing industry, our Managing Partner began exploring his passion for great beer in Knoxville as a home brewer while attending the University of Tennessee. A native of Chattanooga, Roy has traveled extensively to gather the knowledge and expertise

Hailing from rural Southwestern Virginia, Travis Milton spent his childhood in a true Appalachian kitchen, learning the proper method for shucking beans, preserving produce through canning, and planting gardens—all under the tutelage of his great (and great-great) grandparents. A reverence

Farhan is a first generation Indian-American born and raised in Atlanta, Georgia. He grew up in two unique cultures- different languages, different traditions, and different cuisines. Often feeling trapped- Farhan turned to food to bridge this gap. His take on Indian cuisine revolves

April Moon Harper is chef and co-owner of Sunny Point Café in West Asheville, North Carolina. She and her mother, Belinda Raab, opened the restaurant in 2003 - converting a long-time

A graduate of Kendall College in Chicago, Chef Chris honed her culinary skills working with three James Beard Award-winning chefs, including French Master Chef Philippe Boulot in Portland,

Yoko is a felter, spinner, knitter, gardener and mother to many rabbits and ducks, including 8 Angoras who share their wool for lots of fiber fun. She has been an artist her entire life and

Elliott Moss is a son of the low country of South Carolina. Growing up in Florence, S.C., where mom and pop 'cue joints reigned supreme, Moss gained a deep appreciation of the art

Mother Earth Spirits is a distillery with a conscience - we focus on small batch production while leaving a small footprint. Our facilities are LEED® Certified and run on solar power. We

We are Münki.

Münki is on a mission to Evolve Your Tastebuds. We strive to make the ordinary snack experience – extraordinary. We want your tastebuds to do a

Rise Above Deli, located within Hillman Beer, offers sandwiches, salads, and small bites. Everything made from scratch, including house cured corned beef and pastrami, pickles, ferments, and condiments, all served on handcrafted bread. Rise Above Bakehouse, located in Fairview, produces all of

Kristen is a veteran of the food and wine business, spending many years working in restaurants as well as retail. Her love of wine blossomed when she found herself attending college in

I grew up on the southside of Atlanta in Fayette County but spent most of my high school career at a boarding school in the middle of nowhere southwest VA. Ever since then I have been obsessed with nature and the forest which heavily influences the food I like to cook. I attended culinary school

New Belgium Brewing was born on a bike seat in country side of Belgium in the late eighties. Co-founder Jeff Lebesch drew from those experiences riding his “fat tire” bike, to

District Wine Bar opened in Asheville’s River Arts District on Valentine’s Day 2018, District Wine Bar celebrates a love of community, creativity and, of course, wine. The

I’m a woodworker, maker, and landscaper in Asheville, North Carolina. The community and landscape of western North Carolina is full of history, beauty, and inspiration. It’s important to me to capture some of that magic with local, natural, materials, shaping each find into something

From a humble fruit comes a Noble Cider. We started with a simple mission and very little cash! After cobbling together enough funds to build an apple press and with a few connections at

The North Carolina Glass Center is a non-profit, public access glass studio and gallery. We are dedicated to education, exploration, and collaboration in all forms of glass. Our low-cost

Trained in southern cooking by his Hendersonville, North Carolina, grandmother, Brian Noyes studied baking at the Culinary Institute of America while following his first career in publishing.

Olé & Obrigado represents a collection of fine wines crafted by family-owned wineries in Spain and Portugal. A collaboration among business partners Patrick Mata, Alberto Orte and

Patrick O'Cain was born and raised in Asheville, NC and graduated from Asheville High School. After earning degrees in both French and English at NC State, Patrick's professional

Lindsey Ofcacek is both a founder and director for The LEE Initiative, which launched in late 2017. Prior to starting The LEE Initiative, Ofcacek worked with Chef Edward Lee at 610 Magnolia as the general manager and wine director. Ofcacek has worked in almost every part of the food business,

Since 2007, The Old Wood Co., has been a leader in the creation and collaboration of custom designs for projects in both the commercial and residential markets. Our attention to detail,

Skillet is a podcast about food and memory. We take you into the kitchens of chefs, grandmas, farmers, activists, and anyone who stirs the pot. As dinner simmers on the stovetop, we explore identity and equity by looking back on life’s struggles and triumphs.

Co-host and senior

Rich Orris is a self-taught baker whose obsession with gluten began after an ill-fated move to a small town in New England where there was nothing to do and nowhere to eat. Since moving to

Cole Pate likes to think of himself as a curator of culinary wonder. As the executive chef of Milton’s Cuisine & Cocktails at MV Boutique Hotel located just outside of Asheville in

Susie moved to Asheville in 2005 and immediately fell in love with the vibrant music and food scene- not to mention those incredible mountain views! After graduating from UNCA, she found

An advocate for sustainability and the Louisville, Kentucky community, chef Annie Pettry has become a leader in the renaissance of Louisville's culinary scene, proudly supporting and uplifting fellow chefs, and nurturing diners at her warm soulful restaurant, Decca. With a nuanced palate and

Jean-Philippe Bourgeois, a native of Bordeaux, has made it his mission to bring the best French, Spanish and Slovenian wines to the United States. His passion for building relationships with

Arriving in the late 80's from Beirut, Lebanon. Suzy Phillips took America's hearts and stomachs by storm. Honing her culinary chops with her dear "Mama" Suzy meticulously

Marta Plana is originally from Catalonia, born in a small coastal town just south of Barcelona, in the Penedes area. She has been working in the wine industry for nearly 20 years, working

PLEASURE CHEST ROAR AND SWING! AND PAIR WELL WITH ALMOST ANY MEAL!
PLEASURE CHEST Two-tone creepers, riverboat captains, and midnight peoples. Turkish cigarettes, blood red wine, and