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In this town that hosts not just one but two annual vegan festivals, chefs and food makers take herbivore cuisine to new heights. Think vegan comfort food and hemp-milk ice cream, locally produced tempeh and plant-based sausage and chorizo, and sophisticated dining entrées celebrated by PETA and Food & Wine magazine alike. Pairing it all are cold-pressed juices, superfood smoothies, and kombucha on tap. Sample some of the most delectable local vegan dishes at a plant-powered lunch sure to delight eaters of all kinds. The lunch starts off with a yoga session by Asheville Yoga Festival to get attendees energized and centered before enjoying the plant-based meal.
*Parking in the Vanderbilt Garage is complimentary for up to 3 hours.
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
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
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
Chef Brian grew up loving food, not necessarily cooking. While other children would wake up early on Sundays to watch cartoons, Brian eagerly awoke to "The Galloping Gourmet" and Julia Childs. He did not start cooking until college and quickly found he had a passion for the art,
"Anyone who tries to make you believe that he knows all about wines is obviously a fake."-Leon Adams, The Commonsense Book of Wine. This business of food and wine is always so
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
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
Chef Laura Samford Smith grew up in Birmingham, Alabama and has been cooking ever since she was little. After graduating from Syracuse University, she decided to hone her skills at Le Cordon
Haw River Wine Man is based on providing authentic wines of value and integrity. Founded in 1995 by James Stock, I began working in 2001 when we grew our small company of just a few producers
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
In 1985 Reza left Los Angeles for Asheville – a move that would inspire the small mountain town now nicknamed Foodtopia for its thriving culinary scene. Thirty years later Reza sold his flagship restaurant Rezaz and he and his wife Eva hit the road, traveling with their
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
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
With a lifetime of plant-based experience under her belt, Sadrah Schadel has some serious veg cred. In the lively hub of her family's kitchen, she got into the culinary game at an early
Other Participants:
Chef Jason Sellers, Plant
Simply Cafe & Juice Bar
an asheville
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