This is a Seated Brunch, with a cocktail hour followed by a four course meal with paired beverages, featuring 4+ chefs and several craft beverage makers.
More than one third of all LGBTQ+ Americans live in the South, and it’s time to celebrate that. Join us for a drag brunch in honor of Appalachian Pride and a hopeful look into a world in which the human rights of LGBTQ+ persons are respected so that they are able to live with dignity: free from discrimination, persecution, and violence. This lively event will feature a fabulous cocktail hour, featuring local drag performers, followed by a beautifully crafted meal. With each course, Andrew Magazine will engage in conversation with each chef about their own personal stories about identity and equality, and how they have found family and community through cooking.
Moderator: Andrew Magazine - Applied Anatomist, butcher by trade, dancer by training, and permaculturist by necessity
Featured Chefs/Restaurants: J Chong - J Chong Eats, Michelle Bailey - Smoky Park Supper Club, Terri Terrell - Freelance Chef/The Clarksdale, Michele Gentille - Food Stylist/Private Chef/Pastry Chef, Disco - Gospel Ice Cream, Lex Walton - Layered by Lex
Featured Beverage: Wicked Weed Brewing, Vidl Winery, The Odditorium, Savor Shrub, Ketel One Vodka, Noble Cider, New Belgium Brewing, Pernod Ricard, Counter Culture Coffee, Devil's Foot Beverage Company, Mountain Valley Spring Water
Event Sponsor: Blue Spiral 1
Venue Sponsor: Smoky Park Supper Club
This is a Seated Brunch, with a cocktail hour followed by a four course meal with paired beverages, featuring 4+ chefs and several craft beverage makers.
More than one third of all LGBTQ+ Americans live in the South, and it’s time to celebrate that. Join us for a drag brunch in honor of Appalachian Pride and a hopeful look into a world in which the human rights of LGBTQ+ persons are respected so that they are able to live with dignity: free from discrimination, persecution, and violence. This lively event will feature a fabulous cocktail hour, featuring local drag performers, followed by a beautifully crafted meal. With each course, Andrew Magazine will engage in conversation with each chef about their own personal stories about identity and equality, and how they have found family and community through cooking.
Moderator: Andrew Magazine - Applied Anatomist, butcher by trade, dancer by training, and permaculturist by necessity
Featured Chefs/Restaurants: J Chong - J Chong Eats, Michelle Bailey - Smoky Park Supper Club, Terri Terrell - Freelance Chef/The Clarksdale, Michele Gentille - Food Stylist/Private Chef/Pastry Chef, Disco - Gospel Ice Cream, Lex Walton - Layered by Lex
Featured Beverage: Wicked Weed Brewing, Vidl Winery, The Odditorium, Savor Shrub, Ketel One Vodka, Noble Cider, New Belgium Brewing, Pernod Ricard, Counter Culture Coffee, Devil's Foot Beverage Company, Mountain Valley Spring Water
Event Sponsor: Blue Spiral 1
Venue Sponsor: Smoky Park Supper Club
J (she/her) is originally from Toronto, and calls Asheville, NC home. J is passionate about bringing Cantonese food to WNC. She sells dumplings and sauces at local farmers markets, leads cooking classes and offers private dinners. J believes that food is medicine and food brings people together. J is a proud and vocal Asian queer activist for LGBTQ+, BIPOC and AAPI people and continues to use her voice to fight against racial injustice. She serves on the boards for Campaign for Southern Equality and Asheville Strong.
×Michelle Bailey (she/her) was born in Memphis, TN, and has called WNC home for the past 22 years. Bailey is a master of wood-fired cooking and has a passion for sourcing ingredients from local farmers and foragers. She is currently most inspired by cooking with live fire, networking with local food vendors and encouraging aspiring chefs to hone their craft. At Smoky Park Supper Club, she leads a small, passionate team who are dedicated to good, local food and bringing people together.
×A tour de force and a force for change, Chef Terrell (she/her) has run the gamut from executive chef for the American Le Mans Race Car Series to owning her own restaurants & catering company. She ventures to spread her message and engage others with her own unique story through freelance chef projects and her critically acclaimed ‘The Clarksdale’ pop up dinner series. Chef Terrell’s passion is to nurture and support her peers in crafting a future that both celebrates and facilitates all the unique and talented voices that make up the Asheville
×Gentille (she/her) studied at La Varenne Culinary School in France, and worked with culinary author Anne Willan. She worked as a chef in LA with Gai Klass Catering, and on film productions. In New York she wrote for the Wall Street Journal and the New York Times. She worked as a chef for the US Antarctic Program. Michele tends her acre of land in Asheville and grows vegetables, herbs and flowers that she uses in private chef events and foodstyling shoots and does brunch popups with the @ladies.who.brunch.popup and creates her own Queen Mum High Tea pop-ups.
×Born and raised in Israel, Disco’s coming-of-age happened at the same time the local food scene was starting to boom, and artisanal food took over the country by storm. Disco (he/him) is a small-scale ice cream maker, who believes that food is one of life’s greatest joys. With the help of Mountain BizWorks, he started Gospel Ice Cream: a small-batch artisanal ice cream company that focuses on unique flavors, local, and high-quality ingredients. His mission: to spread The Gospel of Good Food.
×Alexis “Lex” Walton (she/her) is a NC native pastry chef who specializes in custom wedding cakes and dessert bars. Her business Layered by Lex was established in 2016. After graduating from AB Tech’s Baking & Pastry Program Lex spent three years apprenticing on the Biltmore Estate which is where she found her passion and love for weddings. She started her custom cake company in 2016 as a side business and has been caking full time since 2020! Lex is an all inclusive baker and a proud member of the LGBTQ+
×Magazine (he/him) is a native New Yorker, but spent the last several years becoming a devout Appalachian. An educator, dancer by training, butcher by trade, and homesteader by permacultural necessity. He holds a Bachelors of Science in Dance from Skidmore College, completed his Permaculture Design Course at Earthaven Ecovillage, and trained in whole animal butchery at Fleisher’s in Brooklyn. He now resides on the homestead and educational farm,Wonderland Hollow in WNC. Andrew has a hunger to learn and share all things about applied anatomy.
×With four locations in Asheville including three taprooms and a fine dining restaurant, Wicked Weed shows no signs of slowing down. They continue to grow while focusing on innovation, quality, and strong roots in their community of Asheville, North Carolina.
×Through many different treatments, vessels, and fermentations, we’ve created a diverse portfolio of wines that reflect our passion as both drinkers and makers. These truths we hold self-evident: fruit is life, fermentation is alchemy, and wine is vīdl.
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Ladies and Gentlemen, Welcome to: The Odditorium. A place for wicked good times, freakishly incredible events, and an anomaly of art and artifacts. More than just a local dive bar & restaurant, we are part music venue, part oddities museum all served with southern sass, queerness and sexiness! The Odditorium features all genres of music, as well as drag, comedy, freak shows, trivia, karaoke, flea markets, burlesque, dance parties, male go-go dancers, oddities and strange collections, and a plethora of other
×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!
×We were born on a bike. The rest is history. For almost 30 years we have crafted beers while proving that business can be a force for good.
×Conviviality is about how we do business – bringing our passion to work every day and living by our values of openness, simplicity, collaboration and entrepreneurship. We are constantly innovating to ensure our customers have the right spirit to match every moment of conviviality.
×We have been continuously innovating in the coffee industry for more than two decades—setting the standard for quality and sustainability. We don't just find good coffee, we put in the work and commitment it takes to develop great coffees.
×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.
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