The Grass is Greener

Saturday, July 24, 2021, 5:00 PM-9:00 PM

Location: Forestry Camp | 10 Shady Oak Drive, Asheville, NC 28803
$200 per person

 

The Grass is Greener

Saturday, July 24, 2021, 5:00 PM-9:00 PM

Forestry Camp | 10 Shady Oak Drive, Asheville, NC 28803

$200 per person

Event Style: Multi-course Dinner with Paired Beverage

From the farm to the butcher to the kitchen to your plate--join Chow Chow for a multi-course feast showcasing local pasture raised meats and dairy products. This immersive event will also include live-fire cooking and a whole animal butchery demonstration by Andrew Magazine, applied anatomist--butcher by trade, dancer by training, and homesteader by permacultural necessity. Author and activist Meredith Leigh and Rhyne Cureton, AKA “Pork” Rhyne, pork evangelist and international swine educator, will lead a fascinating discussion of the benefits of locally grown, pasture-raised meat and dairy, covering topics including land recovery, natural fertilizer, soil integrity, rotational grazing, carbon sequestration, and reduction of food waste.

Featured Chefs/Restaurants: Lynn Wells - Thyme Well Spent, Michele Bailey - Smoky Park Supper Club, Owen McGlynn - Asheville Proper, Eric Scheffer (Vinnie's and Jettie Rae's), and more to come

Event Sponsor:  FIRST BANK

Venue Sponsor:  FORESTRY CAMP

Event Style: Multi-course Dinner with Paired Beverage

From the farm to the butcher to the kitchen to your plate--join Chow Chow for a multi-course feast showcasing local pasture raised meats and dairy products. This immersive event will also include live-fire cooking and a whole animal butchery demonstration by Andrew Magazine, applied anatomist--butcher by trade, dancer by training, and homesteader by permacultural necessity. Author and activist Meredith Leigh and Rhyne Cureton, AKA “Pork” Rhyne, pork evangelist and international swine educator, will lead a fascinating discussion of the benefits of locally grown, pasture-raised meat and dairy, covering topics including land recovery, natural fertilizer, soil integrity, rotational grazing, carbon sequestration, and reduction of food waste.

Featured Chefs/Restaurants: Lynn Wells - Thyme Well Spent, Michele Bailey - Smoky Park Supper Club, Owen McGlynn - Asheville Proper, Eric Scheffer (Vinnie's and Jettie Rae's), and more to come

Event Sponsor:  FIRST BANK

Venue Sponsor:  FORESTRY CAMP