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.
This dinner celebrates farmers of color, who make up only four percent of the total number of American farmers. Systemic and institutional racism has made it challenging or impossible historically for farmers of color to own or have access to land, obtain loans, lines of credit and the resources needed to be successful. And yet, these farmers bring the spirit of determination and the push for equity to the table. Farmers and Chefs will engage in conversation with each course to discuss both the challenges and the opportunities ahead.
Speakers: Delia Jovel Dubon - Cooperativa Tierra Fertil, Billy Bond - Perma Pastures Farm, Sunil Patel - Patchwork Urban Farms & Patchwork Alliance, Raileigh Duschen - Conscious Lifestyle Coaching
Featured Chefs/Restaurants: Annie Pettry - Private Chef, Ryan Kline - Jargon, Antonio Perez - Holeman & Finch, Cleophus Hethington - Benne on Eagle
Featured Beverage: Wicked Weed Brewing, Vidl Winery, Counter Culture Coffee, Oak & Grist Distilling, Wehrloom Honey & Meadery, Savor Shrub, Ginger's Revenge, Devil's Foot Beverage Company, Mountain Valley Spring Water
Event Sponsor: Ecolab
Venue Sponsor: Hickory Nut Gap Farm
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.
This dinner celebrates farmers of color, who make up only four percent of the total number of American farmers. Systemic and institutional racism has made it challenging or impossible historically for farmers of color to own or have access to land, obtain loans, lines of credit and the resources needed to be successful. And yet, these farmers bring the spirit of determination and the push for equity to the table. Farmers and Chefs will engage in conversation with each course to discuss both the challenges and the opportunities ahead.
Speakers: Delia Jovel Dubon - Cooperativa Tierra Fertil, Billy Bond - Perma Pastures Farm, Sunil Patel - Patchwork Urban Farms & Patchwork Alliance, Raileigh Duschen - Conscious Lifestyle Coaching
Featured Chefs/Restaurants: Annie Pettry - Private Chef, Ryan Kline - Jargon, Antonio Perez - Holeman & Finch, Cleophus Hethington - Benne on Eagle
Featured Beverage: Wicked Weed Brewing, Vidl Winery, Counter Culture Coffee, Oak & Grist Distilling, Wehrloom Honey & Meadery, Savor Shrub, Ginger's Revenge, Devil's Foot Beverage Company, Mountain Valley Spring Water
Event Sponsor: Ecolab
Venue Sponsor: Hickory Nut Gap Farm
Antonio Perez (he/him) brings over a decade of culinary experience and a passion for supporting local farmers and communities to the kitchen of Linton and Gina Hopkins’ Holeman and Finch. As chef de cuisine, Perez works hand in hand with Hopkins to bring the James Beard Award-winning chef’s from-scratch, whole-animal and vegetable philosophy to life, forging deep connections with the farmers and artisans of Western North Carolina whose bounty is at the heart of the Holeman and Finch menu.
×A South Florida native, Hethington (he/him) grew up around the table, eating and cooking delicious soul food — food that would eventually shape his culinary trajectory: flavors, ingredients and dishes from the African diaspora. In August 2021 he accepted the Chef de Cuisine role at Benne on Eagle. His cuisine has been acclaimed by critics and guests alike. He is widely recognized as a rising star in the Southeast. He is a 2022 nominee for the James Beard Foundation Awards in the “Emerging Chef” category.
×Pettry (she/her) is an award-winning chef in the Southern culinary scene with a passion for advocacy and sustainability. Raised in the mountains of Asheville, NC, she spent her childhood in the vegetable garden, foraging for mushrooms, trout fishing, and in the kitchen cooking with her family. A 2020 James Beard Award Semifinalist for Best Chef: Southeast and two-time Food & Wine People’s Best New Chef nominee, Chef Pettry can be seen on Top Chef season 14 & 16.
×Ryan (he/him) grew up in Hastings, PA, a small farming community located outside of Pittsburgh. He attended IUP Academy of Culinary Arts in Punxsutawney, PA, graduating with high honors in 2009. He leads the culinary team at Jargon creating, global market driven cuisine. Fresh, fun, and exciting is how he describes his food style.
×Hailing from Pittsburgh, PA, Sunil is a farmer, permaculturalist, chef, and food and farming thought-leader. Living and farming in West Asheville, Sunil brings food from the soil all the way to the plate. He has learned more and more over the course of his growing career about the flaws in our food system. He founded Patchwork Alliance in an endeavor to utilize a cooperative business model to increase food security and build trusting relationships throughout WNC.
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Backpacker, hiker, camper, yogi, life coach, and farmer – Raileigh (she/her) guides and inspires all folks to find health and empowerment in the outdoors, particularly women of color. Her greatest joys include building sustainable community, leading multi-dimensional movement, and fostering conscious transformation. Raileigh possesses a B.S. in Family and Child Sciences and an academic portfolio of minor study in psychology, western medicine, and child development from Florida State
×Delia, from El Salvador, community worker, and instructor. Cooperativa Tierra Fértil, a social and economic initiative founded by 7 Hispanic community members in 2020, honors the hard work, expertise, and legacy of farm workers in Henderson County and WNC by creating an opportunity for present and future generations of Latinx people to make radical changes on the food, health, agricultural, and labor system. ABUNDANCIA is a natural, fresh, and culturally appropriate food bank for Hispanics going through a crisis in Henderson County and surrounding areas.
×Billy (he/him) was a city kid. He went to college for a short while before joining the US Army to become an Airborne Sapper. He became an IBEW electrician and completed degrees in biology and business administration. He moonlighted as a talk radio host and learned the craft of butchery at The Local Pig in Kansas City, Mo. He was bitten by the permaculture bug and earned his permaculture design certificate and has since designed several homesteads in several states. He loves experimenting and learning!
×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.
×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.
×At the distillery, we leverage the power of everyday choices. To us, that means building relationships with local farmers and suppliers to create award-winning, truly local gin and whiskey.
×While it's one of the worlds oldest fermented beverages, we're not serving anything dated. Our take on Mead is something new, something refreshing. Best of all, our meads are made with our locally produced Appalachian Mountain honey and each is gluten free.
×Kat Savage (she/her) is a WNC native, passionate naturalist & foodie. SAVOR makes NA mixers in an homage to herbal & European traditions of bitters & shrubs. She has been involved in herbalism for 20 years & has her BS in Natural Health. Formerly co-owning & formulating for a respected herb school & tincture company, she has taught about health around the southeast. SAVOR’s mission is to encourage clients to drop in & savor life’s little moments with better bitters.
×Ginger's Revenge is dedicated to producing exciting and creative craft beverages from sustainably sourced ingredients, and is one of only a handful of breweries in the country that specializes in alcoholic ginger beers.
×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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