This is a outdoor, open air tented event.
Event Style: Cocktail Hour with passed canapes; three course seated meal
Dive in with us for a tasting feast exploring sustainable seafood and fish from the mountains to the sea. Learn about the best choices you can make to ensure you are eating seafood and fish that are well managed and caught or farmed responsibly. Conversation led by Chef William Dissen - The Market Place Restaurant with Wes Eason - Sunburst Trout Farms and Mark and Kerry Marhefka - Abundant Seafood, will address the challenges and opportunities in the fish and seafood industry, and how we all, from the water to the plate, can work together for a more sustainable future.
This event has two seatings: 11:00 am-1:00 pm, 2:00-4:00 pm
Featured Chefs/Restaurants: Eric Scheffer, Will Cisa, Laura Krengel, Taylor Anderson, Calvin Pafford - Jettie Rae's Oyster House, Brian Canipelli - Cucina 24, Michel Baudouin - Bouchon & Rendezvous
Event Sponsor: ECOLAB
Venue Sponsor: JETTIE RAE'S OYSTER HOUSE
This is a outdoor, open air tented event.
Event Style: Cocktail Hour with passed canapes; three course seated meal
Dive in with us for a tasting feast exploring sustainable seafood and fish from the mountains to the sea. Learn about the best choices you can make to ensure you are eating seafood and fish that are well managed and caught or farmed responsibly. Conversation led by Chef William Dissen - The Market Place Restaurant with Wes Eason - Sunburst Trout Farms and Mark and Kerry Marhefka - Abundant Seafood, will address the challenges and opportunities in the fish and seafood industry, and how we all, from the water to the plate, can work together for a more sustainable future.
This event has two seatings: 11:00 am-1:00 pm, 2:00-4:00 pm
Featured Chefs/Restaurants: Eric Scheffer, Will Cisa, Laura Krengel, Taylor Anderson, Calvin Pafford - Jettie Rae's Oyster House, Brian Canipelli - Cucina 24, Michel Baudouin - Bouchon & Rendezvous
Event Sponsor: ECOLAB
Venue Sponsor: JETTIE RAE'S OYSTER HOUSE
Michel started life in a 200-year-old farmhouse in France’s Rhône Valley. Michel’s successes in the restaurant business began over twenty years ago. His passion for cooking is second only to his love of family, friends and Formula 1 Racing.
×Brian grew up in Atlanta and moved to Asheville in 2003. He is a 2002 graduate of Johnson & Wales University. Brian is a Star Chefs Rising Star 2013 and a semi-finalist for the James Beard Foundation Best Chef: Southeast award 2016.
×A Charleston, SC native, Cisa began cooking when he was 18 years old in the kitchens of familiar fried seafood restaurants in his hometown. Cisa gladly came full circle to return to his roots as head chef at Jettie Rae’s, crafting and sourcing seafood with honesty and authenticity.
×Scheffer’s entrepreneurial spirit along with his dedication and passions for food, wine and people, lives on with the hospitality brands and companies he has had the joy of creating.
×From his upbringings in the Appalachian mountains of West Virginia, Dissen has been in touch with the outdoors & nature. There is no cuisine without gardens & farmers.
×For over 70 years three generations of the same family have striven to maintain an innovative, modern trout production while keeping that personal touch only a family can provide.
×The son of a commercial fisherman, Mark began fishing for a living the day after he graduated from high school in 1979. Kerry was a fishery biologist for the Federal Government working primarily on establishing marine protected areas.
×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.
×Haw River Wine Man has quietly compiled an Italian wine portfolio that stands out in NC and SC. With a firm belief that wine is an every day beverage the company strives to bring the consumer the best values possible by sourcing wine direct from the producer.
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