Event Style: Multi-course Dinner with Paired Beverage
Unwind and experience an inventive five-course dinner in an open air pavilion at a historic farm along the French Broad River. Cross the wide suspended bridge and stroll through acres of stunning gardens and a stone labyrinth as you enjoy signature cocktails prepared by local mixologists. Elegant food and libations, live music, and natural beauty will conspire to create a relaxing and enlightening experience you won't soon forget. From the farm fields to the forested mountaintops, we invite you to an inventive dining experience that imagines the bravery of metamorphosis, and the synergy and abundance of intricate life that is supported when we honor the ecology of the land.
Your ticket includes: An abundant five-course farm dinner by celebrated local chefs; curated beverage pairings with every course; inspiring speakers, Kim Bailey, founder of Milkweed Meadows Farm and Phyllis Stiles, founder and director emerita of Bee City USA discussing pollination and landscape ecology; live music in a stunning outdoor amphitheater with fire pit; beautiful seating areas for conversation and relaxing by Asheville’s Picnic Pop Up; handmade glassware by North Carolina Glass Center; and you will take home your very own pollinator friendly plant for your garden!
We are thrilled to have local musician Jane Kramer providing music for the event. With deep roots in the musical traditions, culture and lore of her beloved Appalachia, Kramer’s songs are introspective, gracefully gritty and fiercely memorable.
Sneak peek at a few of the delicious menu items in development:
Tart with Blossom - Pollen Crust: Smoked Fire Dare Vegan Cheese, Patty Pan Squash Crudo, Nettle Pesto, Naked Baby Heirlooms, Crispy Squash Blossom, Burnt Honey Gastrique
Beets and Berries: Smoked and Grilled Beets, Whipped wild garlic fromage blanc (Looking Glass Creamery), beet greens, feral blackberry and beet molasses, herbed breadcrumb (made with Well-Seasoned Table's Wild green earth goddess seasoning, bread from Hominy Farm, toasted pine nuts, grana padano, brown butter), pickled beet stems, nasturtium pollen and a powder made from fermented then dehydrated beets, marigold
Pollinator Sundae - Local honey ice cream with a cinnamon spicebush waffle crisp, fruit jam drizzle, honeycomb candy crunch, and flower petal sprinkles
(menu items subject to change)
Featured Chefs/Restaurants: Brian Crow - Chestnut, Eric Burleson - Over Easy and ELDR, Sarah Wickers - Well Seasoned Table, Ashley Garrison - The Hop Ice Cream, Eli Je-Bailey and Sydney Rubin - Hominy Farm
Featured Beverage: Cultivated Cocktails, The Times Bar, Archetype Brewing, Bhramari Brewing, Botanist & Barrel, Sideways Farm & Brewery, Ketel One Botanical, Mountain Valley Spring Water, Noble Cider, Sarilla Sparkling Tea, Savor Shrub, Wehrloom Honey & Meadery
Event Sponsor: SPICEWALLA BRAND
Venue Sponsor: OLIVETTE RIVERSIDE COMMUNITY & FARM
Event Style: Multi-course Dinner with Paired Beverage
Unwind and experience an inventive five-course dinner in an open air pavilion at a historic farm along the French Broad River. Cross the wide suspended bridge and stroll through acres of stunning gardens and a stone labyrinth as you enjoy signature cocktails prepared by local mixologists. Elegant food and libations, live music, and natural beauty will conspire to create a relaxing and enlightening experience you won't soon forget. From the farm fields to the forested mountaintops, we invite you to an inventive dining experience that imagines the bravery of metamorphosis, and the synergy and abundance of intricate life that is supported when we honor the ecology of the land.
Your ticket includes: An abundant five-course farm dinner by celebrated local chefs; curated beverage pairings with every course; inspiring speakers, Kim Bailey, founder of Milkweed Meadows Farm and Phyllis Stiles, founder and director emerita of Bee City USA discussing pollination and landscape ecology; live music in a stunning outdoor amphitheater with fire pit; beautiful seating areas for conversation and relaxing by Asheville’s Picnic Pop Up; handmade glassware by North Carolina Glass Center; and you will take home your very own pollinator friendly plant for your garden!
We are thrilled to have local musician Jane Kramer providing music for the event. With deep roots in the musical traditions, culture and lore of her beloved Appalachia, Kramer’s songs are introspective, gracefully gritty and fiercely memorable.
Sneak peek at a few of the delicious menu items in development:
Tart with Blossom - Pollen Crust: Smoked Fire Dare Vegan Cheese, Patty Pan Squash Crudo, Nettle Pesto, Naked Baby Heirlooms, Crispy Squash Blossom, Burnt Honey Gastrique
Beets and Berries: Smoked and Grilled Beets, Whipped wild garlic fromage blanc (Looking Glass Creamery), beet greens, feral blackberry and beet molasses, herbed breadcrumb (made with Well-Seasoned Table's Wild green earth goddess seasoning, bread from Hominy Farm, toasted pine nuts, grana padano, brown butter), pickled beet stems, nasturtium pollen and a powder made from fermented then dehydrated beets, marigold
Pollinator Sundae - Local honey ice cream with a cinnamon spicebush waffle crisp, fruit jam drizzle, honeycomb candy crunch, and flower petal sprinkles
(menu items subject to change)
Featured Chefs/Restaurants: Brian Crow - Chestnut, Eric Burleson - Over Easy and ELDR, Sarah Wickers - Well Seasoned Table, Ashley Garrison - The Hop Ice Cream, Eli Je-Bailey and Sydney Rubin - Hominy Farm
Featured Beverage: Cultivated Cocktails, The Times Bar, Archetype Brewing, Bhramari Brewing, Botanist & Barrel, Sideways Farm & Brewery, Ketel One Botanical, Mountain Valley Spring Water, Noble Cider, Sarilla Sparkling Tea, Savor Shrub, Wehrloom Honey & Meadery
Event Sponsor: SPICEWALLA BRAND
Venue Sponsor: OLIVETTE RIVERSIDE COMMUNITY & FARM
Born in a small mountain town in the Appalachian mountains, Burleson (he/him) is eager to preserve heirloom ingredients to ensure the history of food in the Appalachian mountains. With his very seasonal and vegetable forward menu highlighting the farmers and purveyors of the region. Along with his inspiration from travels abroad, he brings forward a very casual yet elegant approach to New American cuisine.
×Growing up in the Appalachian Mountains, Brian (he/him) gained an appreciation for each season to come and was able to find his culinary expression through his mom’s cooking. A graduate of the AB Tech culinary program, Brian moved to Denver, CO and was recognized as a “culinary game-changer” in Zagat Magazine and as one of the “top 30 chefs under 30 in Colorado”. Brian returned to Asheville in 2017 to rejoin a restaurant group that he worked at in his early culinary days.
×Ashley (she/her) has been dedicated to dessert her whole life but found her creative outlet in ice cream in 2003 while attending UNC Asheville. Now after almost 20 years in the ice cream business, she continues to create new and inventive flavor combinations for the Hop’s four retail locations and has begun a new journey partnering with a long time friend to start a local bubble tea business, Pop Bubble Tea. Both of these ventures strive to bring people together and lift up the community through collaboration, fundraising, and creating a fun, inviting
×Hominy Farm reflects a passion for locally sourced and milled grains, natural leavening techniques, and wood fired baking, and sources ingredients with care, creating zero waste, using only plant based ingredients, and planting seeds and trees on the homestead year round. By finding the inspiration is the bread of his ancestors in Lebanon, Eli hopes to offer old world, wood fired breads which serve as vessels for inspiration in themselves. When Sydney, an art educator, is not running her classroom, she is running the back end of Hominy Farm.
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Sarah (she/her) has a deep family heritage in WNC, but grew up in South FL, in a native plant nursery. Sarah moved to Asheville in 2007 and returned to college, studying Ecology & Environmental Biology. This is when her love of farming & wildcrafting really began. In 2014 she started Well Seasoned Table, a seasoning company that grows, wildcrafts, and locally sources 85% of their ingredients. This education pulls from Sarah’s experience as a scientist, as well as her experience as a farmer and as an artist.
×Kim Bailey is the founder of Milkweed Meadows Farm in Fruitland, NC where she grows milkweeds as well as pawpaws, passionfruits, heirloom vegetables, and flowers.
×Phyllis Stiles is founder and director emerita of Bee City USA®, a national city and college campus pollinator conservation certification program launched from Asheville, NC, in 2012.
×Brewed with Epiphany Craft Malt, Archetype is crafting a delicious Chow Chow Dark Lager coming in at 5.4% ABV.
Available NOW while it lasts!
×Botanist & Barrel crafts real southern ciders, fruited sours, and wines. Focused on spontaneous, wild cultures and light-handed winemaking we embrace old world methods with modern sensibilities.
×Culinary inspired, locally and globally infused, and experimental at its heart – we at Bhramari Brewing Co. want to always create what inspires us so that you might be inspired as well.
×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.
×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.
×The Times Bar is a craft cocktail bar and coffee shop nestled in the heart of downtown Asheville, located in the historic S&W Cafeteria building. The team here specializes in both seasonally inspired + classic cocktails, craft coffees, and offers rotating local beer + import wine.
×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.
×One of the few breweries in the US creating carbonation with local wildflower honey in our unfiltered, unpasteurized, naturally carbonated farmhouse ales, traditional lagers, and hard jun kombucha. We are a farm brewery that is taking the craft of brewing back to its agricultural roots.
×Founded in the new 'Craft Brew Mecca' of Asheville and North Carolina's apple country, Noble brings together a rich local history of agriculture with this region’s exciting craft beverage industry. We make a variety of things...mead, spritzers, wine, and cider of course!
×Kat Savage (she/her) is a WNC native, passionate naturalist & foodie. SAVOR makes NA mixers in an homage to herbal & European traditions of bitters & shrubs. She has been involved in herbalism for 20 years & has her BS in Natural Health. Formerly co-owning & formulating for a respected herb school & tincture company, she has taught about health around the southeast. SAVOR’s mission is to encourage clients to drop in & savor life’s little moments with better bitters.
×While it's one of the worlds oldest fermented beverages, we're not serving anything dated. Our take on Mead is something new, something refreshing. Best of all, our meads are made with our locally produced Appalachian Mountain honey and each is gluten free.
×April Rose (she/her), creates edible art experiences by carefully blending rural food elements with trendy vibes of the city. We intentionally design our foods to draw you in and away from the everyday. We call it grazing. April loves creating an engaging atmosphere and memorable gatherings.
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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.
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