i AM excited to be a part of the restructured and reimagined Chow Chow: An Asheville Culinary Event Series in 2021, supporting The Grass is Greener event on July 24. These immersive, meaningful, and educational events celebrate and enrich the unique foodways of Southern Appalachia, while fostering dialogue about issues that impact our community including racial justice, climate change, and food justice.

This event will feature a cocktail hour and five course meal, with paired beverages (wine, beer, and spirits) for your enjoyment. 

This unique and immersive pasture-to-table event features an unforgettable five-course meal with paired beverages, live-fire cooking and a whole animal butchery demonstration. Gather with us at Forestry Camp, a 2-acre venue with a fascinating history that dates back to the 1930s and the New Deal, and enjoy tasty cocktails while deepening your understanding of the benefits of pasture-raised meats and dairy.

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.

The ChEfs are collaborating on a delicious menu, including such options as grilled oysters, house aged prosciutto, a grilled watermelon, green tomato, cucumber gazpacho, live-fire grilled grass fed pork and beef, and a southern grilled peach cobbler with buttermilk ice cream. (all menu items subject to change)

Featured Chefs/Restaurants: 

• Lynn Wells - Thyme Well Spent

• Michele Bailey - Smoky Park Supper Club

• Mike Achberger - Forestry Camp

for tickets : The Grass is Greener | Asheville, NC's Official Travel Site (exploreasheville.com)