In early Appalachia, chow chow, a crunchy pickled relish traditionally put up each summer, brought welcome sunshine to dinner plates during cold months. The condiment added color, brightness, nourishment, and a bright piquant zest that transformed the seemingly ordinary. By fermenting the garden’s final summer harvests, chow chow was a creative way to harness the earth’s resources in a jar for future culinary inspiration. Its ingredients were determined by the creative maker filling each crock, no two chow chow recipes quite the same.
Chow Chow: An Asheville Culinary Event, presented by Kimpton Hotel Arras, celebrates the area’s unique community of makers, each adding singular ingredients to the city’s recipe for culinary identity. From nationally recognized chefs to multi-generational farmers to millers, bakers, potters, weavers, and brewers, Chow Chow shines a light on the ancient creative spirit of the region that continues to make the Blue Ridge Mountains a delicious place to taste, to see, to explore and to experience through immersive culinary experiences.
Discover the alluring alchemy of mountain traditions, heirloom ingredients, and urban energy that inspire the James Beard-nominated chefs, sustainable farmers, innovative brewers, artisans, and foragers who commune at Asheville’s collaborative table.
Much like its namesake condiment, this unique festival is far greater than the sum of its parts.
As a 501(C3) non-profit, Chow Chow Asheville is founded by a group of community-committed volunteers who believe in the unique connections between makers of all kinds—particularly as they gather in celebration of our creative food culture in Southern Appalachia. Learn more about the vision behind Chow Chow.
President: Katie Button, Chef and Owner, Cúrate and Button & Co. Bagels
Vice President: Jael Rattigan, Co-Founder, CEO, French Broad Chocolate
Treasurer: Kevin Barnes, Owner, Ultimate Ice Cream
Secretary: Jessica Reiser, Co-Founder, Burial Beer
Jane Anderson, Executive Director, AIR (Asheville Independent Restaurant Association)
Brandy Bourne, Co-founder and Owner, The Big Crafty and Horse + Hero
John Fleer, Chef/Owner, Rhubarb and The Rhu
Aaron Grier, Owner, Gaining Ground Farm
Charles Hodge, Owner and Operator, Sovereign Remedies
Meherwan Irani, Chai Pani Chef & Chief Chaiwalla, Chai Pani Restaurant Group
Meredith Leigh, Author and Consultant, Mereleigh Food
Peter Pollay, Executive Chef/Co-Founder, Mandara Hospitality Group
Vanessa Salomo, Co-Owner/Business Development Director, Corner Kitchen & Chestnut
Elizabeth Sims, Owner, Elizabeth Sims Consulting
Dodie Stephens, Director of Communications, Explore Asheville, CVB
Mike Tiano, Co-Owner, Haw River Wine Man
Marilyn Zapf, Assistant Director and Curator, Center for Craft
Pickled in the Park Manager
Over 20 immersive signature events are featured throughout the weekend! Tours, dinners, parties, foraging and more await.
This inspired, friendly and free-spirited food scene tucked in the mountains of Appalachia has been called “Foodtopia,” but the locals just call it home. Plan your trip now.
Access to affordable and healthy food and reducing food waste are important initiatives of the signature event’s charitable giving goals.