Event Style: Multi-course Dinner with Paired Beverage
From the farm to the butcher to the kitchen to your plate--join Chow Chow for a multi-course feast showcasing local pasture raised meats and dairy products. This immersive event will also include live-fire cooking and a whole animal butchery demonstration by Andrew Magazine, applied anatomist--butcher by trade, dancer by training, and homesteader by permacultural necessity. Author and activist Meredith Leigh and Rhyne Cureton, AKA “Pork” Rhyne, pork evangelist and international swine educator, will lead a fascinating discussion of the benefits of locally grown, pasture-raised meat and dairy, covering topics including land recovery, natural fertilizer, soil integrity, rotational grazing, carbon sequestration, and reduction of food waste.
Featured Chefs/Restaurants: Lynn Wells - Thyme Well Spent, Michele Bailey - Smoky Park Supper Club, Owen McGlynn - Asheville Proper, Eric Scheffer (Vinnie's and Jettie Rae's), and more to come
$200 Per Person