Food as Medicine

Saturday, June 25, 2022, 6:00-9:00PM

Location: Devil's Foot Beverage Company - 131 Sweeten Creek Rd, Asheville, NC
$150 per person

 

Food as Medicine

Saturday, June 25, 2022, 6:00-9:00PM

Devil's Foot Beverage Company - 131 Sweeten Creek Rd, Asheville, NC

$150 per person

This is a Seated Dinner, with a cocktail hour followed by a five course meal with paired beverages, featuring 6 chefs and 5 craft beverage makers.

Join us on an exploration of traditional and contemporary eating practices to improve physical, emotional and mental health - and how this can be done deliciously, affordably and simply; as well as understanding better the connections between farming practices to take care of the land, as well as the body. After all, there is no gut health without land health. With each course, enjoy engaging conversations between land-body-health conscious chefs and speakers about how food serves as medicine in their lives and communities. 

Speakers: Shanti Volpe - RN, BSN, IBCLC and Founder, Shanti Elixirs; Meg Chamberlain - President/CEO/Fermentrix, Fermenti; April Jones - Founder, Pinehurst Farmers Market; Tyson Sampson - Bigwitch Indian Wisdom Initiative

Featured Chefs/Restaurants: Brandon Ruiz, Yucayeke Farms, Malcolm McMillian - Private Chef, Mike McCarty - The Lobster Trap, Sarah Wickers & Katie McDonald - Well Seasoned Table, James Sutherland - Blue Dream Curry House

Featured Beverage: New Belgium Brewing, Shanti Elixirs, Botanist & Barrel, Wicked Weed Brewing, Vidl Winery, Noble Cider, Devil's Foot Beverage Company, Mountain Valley Spring Water

Event Sponsor: New Belgium Brewing

Venue Sponsor: Devil's Foot Beverage Company

This is a Seated Dinner, with a cocktail hour followed by a five course meal with paired beverages, featuring 6 chefs and 5 craft beverage makers.

Join us on an exploration of traditional and contemporary eating practices to improve physical, emotional and mental health - and how this can be done deliciously, affordably and simply; as well as understanding better the connections between farming practices to take care of the land, as well as the body. After all, there is no gut health without land health. With each course, enjoy engaging conversations between land-body-health conscious chefs and speakers about how food serves as medicine in their lives and communities. 

Speakers: Shanti Volpe - RN, BSN, IBCLC and Founder, Shanti Elixirs; Meg Chamberlain - President/CEO/Fermentrix, Fermenti; April Jones - Founder, Pinehurst Farmers Market; Tyson Sampson - Bigwitch Indian Wisdom Initiative

Featured Chefs/Restaurants: Brandon Ruiz, Yucayeke Farms, Malcolm McMillian - Private Chef, Mike McCarty - The Lobster Trap, Sarah Wickers & Katie McDonald - Well Seasoned Table, James Sutherland - Blue Dream Curry House

Featured Beverage: New Belgium Brewing, Shanti Elixirs, Botanist & Barrel, Wicked Weed Brewing, Vidl Winery, Noble Cider, Devil's Foot Beverage Company, Mountain Valley Spring Water

Event Sponsor: New Belgium Brewing

Venue Sponsor: Devil's Foot Beverage Company

Brandon Ruiz

Herbalist and Farmer, Yucayeke Farms

Malcolm McMillian

Chef

Mike McCarty

Executive Chef, The Lobster Trap

Sarah Wickers

Founder & Chef, Well Seasoned Table

Meg Chamberlain

President/CEO/Fermentrix, Fermenti LLC

April Jones

Director, Pinehurst Farmers Market

Shanti Volpe

Founder, Owner, CEO of Shanti Elixirs

Tyson Sampson

Bigwitch Indian Wisdom Initiative

New Belgium Brewing

Shanti Elixirs

Botanist & Barrel

Wicked Weed Brewing

Vidl Winery

Noble Cider

Devil's Foot Beverage Company

Mountain Valley Spring Water