Grand Tasting Tent Map | Vendor Booth Map
1:30 - 2:15 p.m. Demo with Chef John Fleer
2:15 - 2:45 p.m. Spotlight: Sam Suchoff of The Pig & Lady Edison Ham (A Department of NC Agriculture Spotlight)
2:45 - 3:30 p.m. Chef Vivian Howard: Southern Pickles, Chow Chow and Relish
3:30 - 4:00 p.m. Spotlight: Chef Thomas Card of Counting House + Heidi Billotto of Miso Masters Miso (A Department of NC Agriculture spotlight)
Plus:
11:00 - 4:00 p.m. Food Truck Rodeo
12:00 - 5:00 p.m. Maker’s Market
1:00 - 4:00 p.m. Paella with Katie Button (Curate featuring Alex Raij and Eder Montero, Txikito, El Quinto Pino, La Vara, Saint Julivert)
1:00 - 4:00 p.m. Clarence Robinson of Cooking with Comedy (featuring Carson Lucci and Eric Burleson of Over Easy Cafe, Richard Gras of Grove Park Inn
1:00 - 4:00 p.m. Glassblowing and weaving demonstrations, and the Simmer Down Lounge powered by the Center for Craft
12:00-4:00Manna, Bountiful Cities & YMCA
1:30 - 2:15 p.m. Chow Down on Chow Chow Demo with Ashley English and Barbara Swell
2:15 - 2:45 p.m. Spotlight: Chef Curt Shelvey of Curt’s Cucina and Southern Pines + Randy Lewis of Ran Lew Dairy (A Department of NC Agriculture Spotlight)
2:45 - 3:30 p.m. Live Taping of Skillet Podcast! with Jen Nathan Orris and Cass Herrington, featuring Chef Clarence Robinson of Cooking with Comedy Catering
3:30 - 4:00 p.m. Spotlight: Chef Steven Goff of Aux Bar, Brinehaus & The Blind Pig and Bob Shipley of Shipley Farms Beef (a Department of NC Agriculture Spotlight)
Plus:
11:00 - 4:00 p.m. Food Truck Rodeo
12:00 - 5:00 p.m. Maker’s Market
1:00 - 4:00 p.m. Paella with Chefs Jose Andres and Katie Button
1:00 - 4:00 p.m. Douglas Walls of King of the Grill Catering, Farhan Momin of Farmo Cooks, Jordan Arace of Bargello
1:00 - 4:00 p.m. glassblowing and weaving demonstrations)
12:00 - 4:00 p.m.Manna & YMCA
2:00 - 4:00 p.m. Sunshine Sammies and Rayburn Farms: ice cream floats with Barnardsville Elementary while supplies last (need Rayburn form) Flower Crowns for Sale: (12:00-4:00 p.m.), Emily Copus, Carolina Flowers
1:30 - 2:15 p.m. Demo with Chef Hector Diaz of Salsa and Modesto
2:15 - 2:45 p.m. Spotlight: Anders Benton of Gia and Brad Hinckley of Cold Water Creek Farms (A Department of NC Agriculture Spotlight)
2:45 - 4:00 p.m. Entertainment: Amythyst Kiah
Plus:
11:00 - 4:00 p.m. Food Truck Rodeo
12:00 - 5:00 p.m. Maker’s Market
1:00 - 4:00 p.m. Paella with Katie Button
1:00 - 4:00 p.m. Chris Benson of Bone & Broth, Patrick O’Cain of Gan Shan Station, Ryan Kline of Zambra, and Steven Goff of AUX bar
1:00 - 4:00 p.m. blacksmithing and weaving demonstrations
1:00 - 4:00 p.m Simmer Down Lounge powered by the Center for Craft Relax and feed your creative side (need generic CFC form)
Blacksmithing
1:00 - 4:00 p.m Warren Wilson College Blacksmith Craft Crew
Weaving
1:00 - 4:00 p.m Warren Wilson College Fiber Arts (need form)
12:00-4:00 p.m Manna, Bountiful Cities & YMCA
Alex Raij and Eder Montero are the husband and wife team behind Txikito, Chelsea’s acclaimed Basque restaurant; El Quinto Pino, named the Absolute Best Tapas by New York Magazine, La
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.
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
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
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
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
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
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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Kellie Thorn has been in the restaurant industry for over eighteen years and tending bar for the last fourteen. Kellie, born in Atlanta and raised in various cities along the Southern coast, has received considerable critical recognition for her talents and skills. In 2010, Kellie joined forces
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
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
Sour Grapes was formed with a simple concept in mind: sell quality wine at affordable prices. Quality, to us, is about authenticity, typicity, and the terroir that is reflected in each
Ocean South Imports is a small, family run, independent wine distributor/importer specializing in boutique, food-friendly wines, juices, and nectars
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