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 (he/him) is a Community Herbalist and Urban Farmer based in Charlotte, NC. He directs Yucayeke Farms, a community project based on providing affordable access to culturally-relevant herbalism and foods through local farming and educational resources. His focus is on Caribbean medicines and herbalism of the American South. He works with his community through providing educational material and food and herbs at affordable prices, collaborating with chefs and other creators to tell the stories of plants and the people who know them best.
×Malcolm (he/him) graduated from Johnson & Wales in 2009 and moved to NYC where he cut his teeth at various steakhouses, Minetta Tavern, STK and Uncle Jacks Steakhouse. He worked with Chef Dani Garcia at Manzanilla, Chef Danny Bowen at Mission Chinese Food and Chef Clause Meyer at Agern. In 2020, he moved back to NC and landed in Asheville where he was the Chef De Cuisine at Benne On Eagle working under James Beard winning chef John Fleer. Chef Malcolm has since moved to Charlotte to be closer to his son and is currently pursuing other projects.
×For over 15 years Chef McCarty (he/him) has masterfully captained The Lobster Trap. From the start, Chef McCarty, along with founding owner Amy Beard, had a clear vision of what The Lobster Trap should be: a meeting place for the flavors of Maine, combined with Appalachia's abundance of fresh ingredients. Mike has made sustainability the focus of every dish on his menu. In recent years, The Lobster Trap has been named a Leader in sustainability by the James Beard Foundation's Smart Catch program.
×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.
×Meg (she/they) has been passionately fermenting it all since 2015. Community oriented, she founded Fermenti and the WNC Fermenting Festival in 2017 and has supported and helped grow our community's awareness of all things fermented. Uplifting the local fermenting community while raising money and awareness for the Beacon of Hope Food Bank which serves her community. She also hosts classes to educate everyone about the deliciousness of fermentation.
×April Jones (she/her) is originally from Akron, OH and advocates for her community as part of the food justice and food sovereignty movement. She is passionate about community gardens, and farmer markets. She is a writer, public speaker, blogger, recipe developer, book reviewer and more. She contributes content to her blog Frolicking Americana, and to national magazines, Mother Earth, Country Lore, The Natural Farmer, Grit, Ark Republic, and Ecoparent Magazine, Growers and Co., Farmers Market Coalition writer, An Emerging Leader in food and agriculture
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Shanti (she/her), RN, BSN, IBCLC is a nurse, perinatal educator, lactation consultant, wife + mother. Her interest in holistic health led her on a transformation journey where she became a beekeeper + Jun brewer. Shanti Elixirs is dedicated to nurturing the intimate connection between the health of our bodies and wellbeing of our planet. She enjoys speaking about the gut-brain connection and how our gut affects our behavior and our emotions.
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Mx. Tyson Sampson (he/they) is an Eastern Band Cherokee Indian ( ᎠᏳᏫᏯ ᎨᏯᏔᎯᎤᏁᏉᎳᏗᏍᎩ).Tyson is a two-hearted and -spirited individual descended from the local indigenous matriarchy called the ᎠᏂᎩᎶᎯ (A-ni-gi-lo-hi). Over 20+ years, they have documented endangered language, held mindful presence, and shared Cherokee wild food practices and cultural sensibilities. They are cultivating an apothecary for ethnobotanical accessibility and a collective to support traditional ecological knowledge through the Bigwitch Indian Wisdom Initiative.
×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.
×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.
×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.
×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!
×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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