This is a casual gathering, featuring 5 chefs preparing a gracious buffet, and 4 craft beverage makers.
Sunday Supper Series are free events, with donations welcome. For those that are able, please consider a contribution to honor the hands and talent that bring us this meal. Suggested Donation: $10, $25 or $50 per person. Donations of any amount are welcome. Sunday Suppers are family-friendly (all other Chow Chow events are 21+), with tickets required for all attendees, including children. Tickets will be released on a rolling basis to offer multiple opportunities to reserve a ticket.
Menu sneak peek! These talented chefs are cooking up an exciting selection of dishes which may include some of the following: Grandma's fried cabbage and taters, pickled snap beans & apple turnip chow chow; tomato leek pie with tarragon crust; black garlic rubbed chicken with mild fermented chile and sweet potato sauce, toasted sunflower seed dukkah; warm barley & mushroom salad with smoked crème fraîche; and banana pudding.
Attempts to address food insecurity are significant and complex issues in our community, especially when it comes to balancing both the immediate need for food but also with the need for true food justice. Join us for a shared meal and conversation highlighting several different approaches to achieving food security and food justice in our community. Help us celebrate the innovation and collaboration happening in our community to address these important issues. Chefs will draw inspiration from pantry staples of their own culinary heritage to create one deliciously memorable community driven meal.
Speakers: Delia Jovel Dubon - Abundancia Food Bank, Reverend Brian Combs - Haywood Street Congregation & Downtown Welcome Table, Ali Casparian - Bounty & Soul
Featured Chefs/Restaurants: Gerald Hawkins, Jr., Daniel Wheeler - Caldwell Community College, Chris Cox - Mother Ocean Seafood, Jill Wasilewski - Ivory Road Cafe & Kitchen, Mallory Foster - Chestnut & Corner Kitchen
Featured Beverage: Hillman Beer, Noble Cider, New Belgium Brewing, Simple Cafe & Juice Bar, White Labs Brewing, Devil's Foot Beverage Company, Mountain Valley Spring Water, Sarilla Sparkling Tea
Event Sponsor: Wanda and James M. Moran, Jr. Foundation
Venue Sponsor: Atelier Maison
This is a casual gathering, featuring 5 chefs preparing a gracious buffet, and 4 craft beverage makers.
Sunday Supper Series are free events, with donations welcome. For those that are able, please consider a contribution to honor the hands and talent that bring us this meal. Suggested Donation: $10, $25 or $50 per person. Donations of any amount are welcome. Sunday Suppers are family-friendly (all other Chow Chow events are 21+), with tickets required for all attendees, including children. Tickets will be released on a rolling basis to offer multiple opportunities to reserve a ticket.
Menu sneak peek! These talented chefs are cooking up an exciting selection of dishes which may include some of the following: Grandma's fried cabbage and taters, pickled snap beans & apple turnip chow chow; tomato leek pie with tarragon crust; black garlic rubbed chicken with mild fermented chile and sweet potato sauce, toasted sunflower seed dukkah; warm barley & mushroom salad with smoked crème fraîche; and banana pudding.
Attempts to address food insecurity are significant and complex issues in our community, especially when it comes to balancing both the immediate need for food but also with the need for true food justice. Join us for a shared meal and conversation highlighting several different approaches to achieving food security and food justice in our community. Help us celebrate the innovation and collaboration happening in our community to address these important issues. Chefs will draw inspiration from pantry staples of their own culinary heritage to create one deliciously memorable community driven meal.
Speakers: Delia Jovel Dubon - Abundancia Food Bank, Reverend Brian Combs - Haywood Street Congregation & Downtown Welcome Table, Ali Casparian - Bounty & Soul
Featured Chefs/Restaurants: Gerald Hawkins, Jr., Daniel Wheeler - Caldwell Community College, Chris Cox - Mother Ocean Seafood, Jill Wasilewski - Ivory Road Cafe & Kitchen, Mallory Foster - Chestnut & Corner Kitchen
Featured Beverage: Hillman Beer, Noble Cider, New Belgium Brewing, Simple Cafe & Juice Bar, White Labs Brewing, Devil's Foot Beverage Company, Mountain Valley Spring Water, Sarilla Sparkling Tea
Event Sponsor: Wanda and James M. Moran, Jr. Foundation
Venue Sponsor: Atelier Maison
Born in Durham & raised in Norlina, NC, Gerald Hawkins, Jr. (he/him) grew up among tobacco fields on the edge of the coast. Gaining most of his culinary experience on the job, he decided to end his pursuit of an engineering degree and fully immerse himself in a career as a chef & pastry chef. Farm-to-table products of the Carolinas & modern interpretations of our cuisine have become a signature for his dishes.
×Daniel (he/him) has spent 20 years in the hospitality industry, primarily focusing on seasonal and sustainable food systems. He has worked for acclaimed chefs and restaurateurs including Sean Brock and Patrick O’Connell and has led many kitchens in the Carolinas, most recently James Beard nominated restaurant The Stanley in Charlotte. Daniel made the transition to culinary and hospitality education; here he hopes to educate and inspire young chefs to further their growth and exploration of the hospitality industry.
×Chef Chris (he/him), AKA “Burger Boi” is an experienced and entertaining chef with deep roots in Asheville. Known for his work as chef/partner of The Malvern, Hot Dog Curator at The Barksdale and co-founder of the Montford Pull Up. An Asheville native, he is a product of the AB Tech Culinary Program and a former instructor at Green Opportunities. Winner of food competitions: Asheville Wing War, Asheville Battle of the Burger, Smiling Hara’s Tempeh Taco Challenge, Stu Helm’s Punk Rock Hot Dog Competition and the FRS WHACKED! Mystery Basket
×Chef Jill (she/her) grew up in rural Maryland and was drawn to the food industry via her first job at a small deli and catering company. After graduating from The Culinary Institute of America in 2010, Jill has traveled the world gathering unique culinary experiences. She has worked in kitchens including The Jefferson Hotel and Fiola of Washington DC, to Stella! in New Orleans, to Pearl in Melbourne, Australia, and even in rural Guatemala. Ivory Road Cafe & Kitchen is a full restaurant, bakery, and also hosts regular special events.
×Mallory (she/her) is a chef with a comprehensive background in the food industry. She got her start in Burlington, VT. Since moving to Asheville she has had the pleasure of working in some of the best restaurants this city has to offer. She has been the Pastry Chef for Chestnut and Corner Kitchen for a year now; using her eclectic background and passion for local food, she has developed menus that highlight all our local farms have to offer, shown that desserts can be a balance between sweet and savory, and should be noted for her philanthropy.
Ali (she/her) is the Founder and Executive Director of Bounty & Soul, a non-profit organization co-creating healthy communities by connecting people to food, education and each other through a no cost cooperative model. Ali spent over 25 years as a director in the food industry in New York. After a near-death experience, Ali left the corporate life to pursue a path of holistic health and wellness in NC. Through Bounty & Soul, Ali has created a place where people can gather, feel valued and be inspired to make healthy choices, no matter where they are in their life.
×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.
×Haywood Street Congregation is a church in downtown Asheville where all people, without exception, are welcomed and affirmed of their sacred worth. Haywood Street’s core programs provide a platform for the ministry of relationship, which can be defined simply as the act of “being with” and speaks to our deepest identity. It contrasts with “doing for” and requires spending time together, talking and listening, serving and being served, giving and receiving. It forms the basis for our unique and transformative companion ministry.
×Hillman Beer is a small, family-owned business located in Asheville, NC. With an emphasis on quality beer and a focus on classics and comfort, we hope that our beer and pub atmosphere keep you coming back to Hillman Beer.
×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.
×We are a locally owned cafe & juice/smoothie bar proudly serving organic fruits & veggies so we can all feel good.
×White Labs Brewing Co. is dedicated to educating beer and food lovers about the impact of yeast and fermentation on food and beverage. Our Brewery is used not only to make crowd favorite beers and styles, but for research and development to gain insight into new and innovative yeast strains along with industry classics.
×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.
×When you choose Sarilla, you are also making positive change in the world! A fun, healthy and nonalcoholic beverage that is naturally energizing with a base of camellia sinensis tea leaves. We use a whole leaf brewing technology so not only are you getting a great-tasting beverage, but you are also benefiting from the antioxidants, amino acids, omegas and slow-release polyphenol naturally occurring in tea.
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