Tasting Bazaar at Pack Square : General Admission Pass
Full Weekend Passes + Single-Day Passes
*21+ years ONLY on Friday + Saturday
*ALL AGES WELCOME on Sunday
FRIDAY, SEPT. 8 – SUNDAY, SEPT. 10
11:00 AM – 3:00 PM
PACK SQUARE PARK
DOWNTOWN, ASHEVILLE, NC
TICKET TYPES OFFERED:
- WEEKEND PASS (Friday – Sunday)
- SINGLE DAY PASS (Friday, Saturday, or Sunday)
$125 per person – Single Day Pass
USE CODE FRIDAY50 — FOR $50 DAY-OF PASSES AS LONG AS SUPPLIES LAST
YouTube: Soul Food Scholar Channel
About Adrian Miller
Adrian Miller is a food writer, James Beard Award winner, attorney, former politico, and certified barbecue judge who lives in Denver, Colorado. Adrian is featured in the Netflix hit High on the Hog: How African American Cuisine Transformed America.
Bibliography
Miller’s first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President’s Day 2017. It was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work – Non-Fiction,” and the 2018 Colorado Book Award for History. Adrian’s third book, Black Smoke: African Americans and the United States of Barbecue won the 2022 James Beard Award for Reference, History, and Scholarship and the 2022 Colorado Book Award for History. It was a finalist for the 2022 International Association of Culinary Professionals Literary & Historical Writing Award.
Awards
In 2018, Adrian was awarded the Ruth Fertel “Keeper of the Flame Award” by the Southern Foodways Alliance, in recognition of his work on African American foodways. In 2019, Adrian received the Judge Henry N. and Helen T. Graven award from Wartburg College in Waverly, Iowa, for being “an outstanding layperson, whose life is nurtured and guided by a strong sense of Christian calling, and who is making a significant contribution to community, church, and our society.” In 2022, Adrian received an Honorary Doctorate from the Denver Institute for Urban Studies and Adult College.
Bio
Adrian received an A.B in International Relations from Stanford University in 1991, and a J.D. from the Georgetown University Law Center in 1995. From 1999 to 2001, Adrian served as a special assistant to President Bill Clinton with his Initiative for One America – the first free-standing office in the White House to address issues of racial, religious and ethnic reconciliation. Adrian went on to serve as a senior policy analyst for Colorado Governor Bill Ritter Jr. From 2004 to 2010, he served on the board for the Southern Foodways Alliance. In June 2019, Adrian lectured in the Masters of Gastronomy program at the Università di Scienze Gastronomiche (nicknamed the “Slow Food University”) in Pollenzo, Italy. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American, and the first layperson, to hold that position. Adrian is also the co-project director and lead curator for the forthcoming “Proclaiming Colorado’s Black History” exhibit at the Museum of Boulder.
Anne grew up in southwest Virginia where, in her early years, her family had a large beef farm. When the family quit farming due to economics, she learned, with encouragement from her parents, how to grow a vegetable garden. After attending Brevard College for 2 years, she started learning about organic agriculture by working on different farms in WNC and western Massachusetts.
Anne and her husband, Aaron own a farm located in Leicester, NC on 70 acres of family farm land. The farm is home to a heard of Red Devon cattle, a Jersey milk cow, a flock of chickens, and several acres of vegetable-growing bottom-land. We strive to produce food that is healthier for all of us raised in a manner easier on the environment.
After spending over a decade as a successful restaurant chef, Brad left his Kentucky home in search of a better understanding of food production. He spent several years working on small organic fruit & vegetable farms across the country. His experiences eventually forced him to accept that the sustainable food growing system he had hoped to find was non existent in the agricultural world and that sustainable agriculture is indeed an oxymoron. Disappointed and disheartened he left California. A seemingly random series of events guided him in the mountains of Western North Carolina. Where, unknown to him, a large part of his family had been living for over 8 generations!! Upon exploring the forests there, he found the truly sustainable food production he had been searching for! Nuts, berries, fruits, vegetables, herbs, mushrooms, meat, and even building materials were all growing without any human influence. No diesel, no plastic, no unnatural fertilizers, just Gaia providing for us in the way she always has! Inspired by this abundance, Brad utilized the skills he had acquired along his journey and started his business, Zero Acres Farm, in an effort to make high quality, truly sustainable wild produce more available to the people.
Buen Lobo Café is Brad’s most recent project which he uses to demonstrate the spectacular flavors and the superior nutrition found in wild foods. Buen Lobo provides high quality, nutrient dense food medicines to the people despite the laws and regulations created by our government that try to keep healthy food out of reach of the average person.
This world belongs to all the creatures living within it, especially those yet to arrive. She deserves our utmost respect when deciding what we “need” to take and how best we can give back. No body owns the land!
Chris Smith is executive director of the Utopian Seed Project, a crop-trialing nonprofit working to celebrate food and farming. Within this work, Chris collaborates on The Heirloom Collard Project, hosts a seasonal Trial to Table event series, and publishes Crop Stories, a crop-specific multimedia project. His book, The Whole Okra, won a James Beard Foundation Award in 2020, and he is the co-host of The Okra Pod Cast. In 2023 Chris received the Organic Educator Award from The Organic Growers School and was named a Champion of Conservation by Garden & Gun. More info at blueandyellomakes.com and utopianseed.org
CJ Lotz is the senior editor at Garden & Gun. Since joining G&G ten years ago, she has covered food, gardens, books, arts and culture, and travel across the Southeast and beyond. When she’s not writing or editing, you can find her in her Charleston garden or mudlarking (looking for bits of broken pottery and treasures on her travels).
Diane Flynt, founder of Foggy Ridge Cider and author of Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South, grows cider apples in the southern Appalachians and writes about fruit, farming, and the South. Her book offers a new take on the history of the apple and how this fruit changed the South.
Showing how southerners cultivated over 2,000 apple varieties from Virginia to Mississippi, the book shares surprising stories of a fruit that was central to the region for more than two hundred years.
A Georgia native, Diane worked for over twenty years in corporate America before seeing the light and
returning to her farming roots. In 1997, Diane planted a cider apple orchard with over 30 heirloom cider
varieties with the goal of making fine cider using the same techniques and care that go into making fine
wine. Southern cider varieties like Hewe’s Crab and Grimes Golden, as well traditional English cider apples such as Tremlett’s Bitter, produced top quality cider fruit for Foggy Ridge Cider’s six cider blends.
She was a four-time James Beard Award nominee for Outstanding Beverage Professional, including Finalist in 2017 and 2018. In 2019 Diane sold her last cider vintage called Foggy Ridge Final Call. She now sells apples to cidermakers throughout the South.
Today, Diane is active in national and state apple and cider initiatives and has played a leading role in
promoting Virginia wine. She speaks on cider, farming and food culture. The University of North Carolina
Press will publish Wild, Tamed, Lost, Revived in September 2023. The book can be pre-ordered from
Amazon.
“If you suspect the apple-evangelist, Diane Flynt’s, book would be an ode to tree fruit you’d be wrong. Instead Wild, Tamed, Lost, Revived is a personal and anecdotal walk through the storied orchard of the American South led by one of our country’s most poignant symbols, the apple.” —Vivian Howard, restaurateur author of Deep Run Roots: Stories & Recipes from my Corner of the South, and host of Somewhere South and A Chef’s Life
Diane lives with her husband, Chuck, near Floyd, Virginia, on the site of the Foggy Ridge Cider orchards.
Elizabeth (Liz) Cox is an Atmospheric Sciences senior at UNCA with a Climatology focus. She will graduate with a B.S. in May of 2024. Liz plans to combine her new science skills with her background in events. For example, her recent past work brought funding to three California cities to pilot neighborhood-wide disaster resiliency programs. Liz is interested in helping climate scientists make connections that accelerate innovative ideas, build new partnerships and technologies, improve equity and inclusion, and empower vulnerable communities. She works to support scientifically informed societal decision-making.
Liz began her events journey in the high-end wedding industry, designing receptions in stunning locations like the Biltmore Estate and the Grove Park Inn. As a producer, Liz has curated multi-day immersive events and retreats throughout western North Carolina since 2013. She has orchestrated performances, scientific conferences, and intimate concerts in over 40 US states.
Currently, within NCICS Engagement and Outreach department, Liz is working on several upcoming events.
Liz has called Weaverville, NC home since 2006. She is a mother and enjoys spending time with her family. In her free time, she enjoys live theater, floral design, yoga, and kayaking.
Jenny Dissen is the Corporate Relations and Partnerships lead at NCICS, where she facilitates collaborations and partnerships across academia, government, public, private, and other sectors to inspire innovative use and application of environmental data. In this engagement role, she provides strategic support to the NOAA NCEI Information Services and Assessments activities and works closely with the NCICS Director on innovative activities in the use, application and access to NOAA and other environmental data.
She serves as the NCICS engagement lead for the NOAA Big Data Program and as program manager for the U.S. Department of State and NOAA U.S.-India Partnership for Climate Resilience on high resolution climate models and projections, and is part of collaborative research project on climate information for the real-estate sector. Most recently, she also contributed to the State of North Carolina’s climate science report and resiliency plan.
Prior to joining NCICS, Ms. Dissen was with Accenture’s Utilities Practice in energy delivery and business transformation and supported the development of their Climate Change and Sustainability practice in 2008. The latter led to her work as a regional program manager with the William J. Clinton Foundation in their Clinton Climate Initiative in Southeast Asia.
Ms. Dissen has a Master’s degree in Civil Engineering – Environmental Systems Analysis, and a Bachelor’s degree in Environmental Engineering, both from NC State University. Recent certificates are in Climate Change and Society from the UNC Asheville Masters in Liberal Arts Program and Harvard Business School Executive Education Program on Global Energy Seminars. Currently, she serves on the Electric Power Research Institute Advisory Council, is the co-chair of the American Meteorological Society Committee on Partnerships, and regionally supports the NC School of Science and Mathematics, the Asheville Museum of Science and, the Collider, a climate innovation center.
Laura Lengnick has worked for a just transformation of U.S. food and farming for more than 30 years. Her research in soil health and sustainable farming systems was nationally recognized with a USDA Secretary’s Honor Award in 2002 and she served as a lead author of the 2013 USDA report, Climate Change and Agriculture in the United States: Effects and Adaptation. The second edition of her award-winning book, Resilient Agriculture: Cultivating Food Systems for a Changing Climate (2022), explores climate change, resilience and the future of food through the adaptation stories of some of America’s best sustainable, organic, regenerative and climate-smart farmers and ranchers. Laura owns Cultivating Resilience, LLC, and serves as the Director of Agriculture at the Glynwood Center for Regional Food and Farming in Cold Spring, NY. She resides in Asheville, NC
Laura Stevens is a research scientist with the North Carolina Institute for Climate Studies at North Carolina State University. She analyzes changes in both past and future climate in order to support the National Climate Assessment and other products under the U.S. Global Change Research Program. Laura has served as an author on multiple publications, including the Fourth and Fifth National Climate Assessments, NOAA’s State Climate Summaries, and the North Carolina Climate Science Report. She holds a bachelor’s degree in meteorology from the University of Reading and a master’s degree in atmospheric science from the University of Leeds in the UK.
Martinez (he/him) was born in Santa Catarina Loxicha, Oaxaca, Mexico, in a small Zapotec pueblo. Based in Asheville, NC, Luis is combining his love for cooking with his passion for social justice. He is dedicated to working alongside indigenous communities in overcoming and flourishing, despite difficult economic challenges and dangerous political encounters. By combining his experience in community-building with his experience as a chef, he is leveraging a deep commitment to the roots of Mexican cuisine with the promotion of Oaxacan gastronomy.
Matt Rodbard is a writer, editor, and author of food and culture books with more than two decades of experience working in television, magazines, book publishing, and online media. He’s the author of Koreatown: A Cookbook, a New York Times Bestseller, Food IQ, an Amazon and Publishers Weekly Bestseller, and the Founding Editor of online food and culture magazine TASTE, winner of two James Beard Foundation Awards. His writing has appeared in the New York Times, the Wall Street Journal, Travel + Leisure, Bon Appétit, Saveur, GQ, and Fodor’s. He’s currently working on a book with Deuki Hong, Koreaworld: A Cookbook, to be published in 2024 by Clarkson Potter.
Preeti Waas is the chef owner of Cheeni Indian Food Emporium in Raleigh, NC.
From a young child in India fascinated by the alchemy of baking to a James Beard Best Chef Southeast semifinalist 2023, one thing has never changed for Preeti – the gratification and joy of feeding people. She is a self-taught cook and baker who is always curious – and always hungry.
Samm is the owner of Matcha Nude, an ethical, sustainable, delicious and affordable organic matcha company helping people elevate their lives with easy recipes, tips + community.
Prior to his newest venture as the Owner and Executive Chef at beloved Tastee Diner in Asheville, NC, Chef Steven Goff served as the Executive Chef at funky Modern American restaurant, Jargon, in West Asheville. Before that, Goff worked as the head butcher at Standard Foods in Raleigh, and is the former Executive Chefand Owner of the King James Public House and AUX Bar in Asheville. Steven left home at fifteen, and spent the next eleven years homeless, jumping freight trains across the US and Europe, cooking wherever his travels took him. After being stranded in Asheville, he got more serious about cooking and enrolled in the AB Tech culinary program receiving honorable degrees in both Culinary Arts, and Baking and Pastry. Because of his early life experiences, he is highly dedicated to supporting the local community through his food. He co-directed the popular local fundraising event The Blind Pig Supper Club, and served on the Board of Directors of Asheville Independent Restaurants. Goff is currently on the Board of the Piedmont Culinary Guild in Charlotte and the Chow Chow Culinary Event Series in Asheville. Chef Goff’s cuisine has been recognized by Food and Wine Magazine, Bon Appétit, Garden and Gun, The Local Palate, and various local publications. In 2019 he was named Chefof the Year by the North Carolina Restaurant and Lodging Association. He lives in Asheville with his wonderful wife Samantha, their daughter Emma, and their array of animals.
William Dissen is a renowned chef and culinary diplomat, restaurateur, published author, and is the early pioneer of the farm-to-table and ocean sustainability movements. Chef Dissen is based in Asheville, North Carolina and works throughout the Southeastern, United States, Appalachian region.
Founder of four award-winning restaurant concepts, Chef Dissen draws on his global culinary expertise and zest for diverse ingredients that tell a story to create world-class dishes for each restaurant’s guests. Throughout the year, Dissen travels in the U.S. and abroad as a sustainable food policy advocate, and also regularly appears in national media and broadcast television. Dissen is known for providing audiences of all types with timely and compelling education and entertainment in food and dining, teaching Appalachian food history that would otherwise be lost, and upholding the principles of food sustainability. William’s actions in sustainable food advocacy combined with his efforts connecting small farms to local restaurants and organic food grocery stores in the Appalachian foodshed earned him “Green Chef of the Year” twice by FORTUNE Magazine.
Dissen’s restaurant enterprises first-began in 2009, when he purchased The Market Place Restaurant in Asheville, North Carolina, a storied restaurant known for its menu of ingredients sourced exclusively from local farms. Now in its 45th year of business, The Market Place is a permanent fixture in the city’s flourishing restaurant community, and is widely regarded as a leading farm-to-table, classic American restaurant. Dissen is also the creator of the state’s first-ever fast casual, farm-to-table eatery: Billy D’s Fried Chicken, and maintains three locations at The North Carolina Zoo, Wake Forest University, and Elon University. Dissen also founded Haymaker in uptown Charlotte, N.C. in 2017 building the upscale eatery into an award-winning restaurant, and ushering in Charlotte’s now-booming culinary arts scene. In 2023, William sold Haymaker to focus efforts on his newest restaurant concept, Little Gem, as well as his much-anticipated cookbook: “Thoughtful Cooking: Recipes Rooted In the New South.”Published by W.W. Norton Countryman Press, the book will be released in April 2024.
William’s love for the region and unique efforts in the culinary arts caught the eye of Celebrity Chef Gordon Ramsay, who Chef William then hosted in Asheville on Ramsay’s NatGeo TV show, “Gordon Ramsay: Uncharted, Smoky Mountains.” The episode featured William touring Ramsay through the forest and rivers of Southern Appalachia, and concluded with the two chefs competing in a peer-reviewed cook-off, where William beat Ramsay for the first and only time in the show’s three seasons. The episode is what led Chef Ramsay to proclaim William as the “one of the best chefs in the country and the most sustainable chef on the planet.” His titles also include, Seafood Watch Ambassador to The Monterey Bay Aquarium in California, and Official Ambassador for Le Creuset and Mountain Valley Spring Water.
A career in sustainable culinary arts led Dissen to become an advocate for food policy on Capitol Hill starting in 2010, where he’s lobbied to Congress about the importance of passing legislation, such as The Farm Bill, The Childhood Nutrition Reauthorization Act, and The Magnuson-Stevens Fishery Conservation and Management Act. The Barack Obama administration lauded William as a, “White House Champion of Change for Sustainable Seafood” for his work to create healthier oceans. He also serves in the American Chefs Corps in the U.S. State Department, which sees him traveling around the world to promote American food culture and sustainability practices.
For more about Chef Dissen and his culinary ventures, please visit
www.marketplace-restaurant.
- All
- Friday
- Saturday
- Sunday
Amanda worked in the restaurant industry for over 10 years in her family business in Mexico. As a Chef with Sage & Spice she has developed her passion around traditional Mexican cuisine. She attended culinary classes in Playa del Carmen and gained a deep appreciation for the ancestral ways of cooking. Amanda has enjoyed working with chefs of different backgrounds and is growing quickly in the culinary world. Amanda considers herself a pasta fanatic and is always thrilled with a good piece of sourdough!
Amie, co-founder of Botanist and Barrel, is a wine industry veteran and sommelier who has expanded into cider. With a passion for minimal intervention and showcasing terroir, she oversees distribution and education. Amie is the first and only woman certified Pommelier in NC. As a judge in renowned competitions, she brings her expertise in tasting and finding balance to create exciting ciders. Follow her journey on Instagram and Facebook @naturalcider. Farm, Fruit, Ferment!
Embrew created premium grade, lightly-sweetened tea bags so that tea time (and me-time) can be easy and inspiring without the hassle of an infuser or sticky honey. The blends are for a culinary palette who want tea-house quality at home.
See Chef Ben. Chef Ben likes to cook food. Cook Ben, Cook! Ben likes to feed people. People like to eat Ben’s food. Eat People, Eat.
Blair Machado, owner of Hamfish BBQ, is a classically-trained Chef and nomadic butcher. He curates dishes with seasonal ingredients sourced from local farmers and fishermen. Known for whole animal butchery and open-fire cooking, Blair has worked in renowned kitchens from Virginia to Atlanta.
Brandon Carter is the Executive Chef and Partner of FARM Hospitality Group (FARM Bluffton, Common Thread, Strangebird Food Truck, Wildflower Cafe, and Rootstock Community Foundation) where he works tirelessly to connect the guest’s dining experience with the farmer’s ethos. Always cognizant of seasonality and availability of local ingredients, Carter crafts ever-evolving menus that speak to the bounty of South Carolina’s Lowcountry and the coastal region of Georgia and pay homage to the many growers, fishers, farmers, and artisans who inspire him. At each concept, Carter puts an emphasis on sourcing locally and building personal relationships with purveyors. His menus change as often as his inspiration, highlighting hyper-seasonal ingredients with global influences. Never taking his work too seriously and leaving room for play, Carter’s vision is to bring his community together through nourishment and friendship; when a customer feels like family, he knows he’s accomplished what he set out to do. Outside of the restaurants, Carter devotes time to the group’s non-profit, Rootstock Community Foundation, whose mission is to create awareness and resources to help address the issue of mental health in the food and beverage community.
Ebony Wine & Spirits introduces the world to the rich culture of Africa and the diaspora, one sip at a time. Inspired by her Congolese roots, Camillya Masunda, owner of Ebony Wine & Spirits, created it to celebrate Black cultures around the globe and all the uniqueness they embody and represent.
APPALACHIAN INSPIRED BEER & CIDER WITH A SOUTHERN TWIST
A second generation Cuban-American, Chris spent his childhood listening to his Grandmother’s stories about growing up on her father’s farm. Chris and “Nana” have cooked countless everyday authentic Cuban meals together. Together, Chris and Chef Joel have brought their Cuban taste to Asheville.
beeswax and butter is rooted in Asheville. Jess and Craw regularly renew our commitment to communities, bodies, and planet by supporting local producers. Our fruits, herbs, dairy, eggs, and flour come from regional farmers, most of whom share time with us at tailgate markets.
Born in Robbinsville, NC, Chef Daniel has 15 years of culinary experience, the last 10 of which he gained with Cedric’s Tavern. He began his Biltmore career at Cedric’s in 2013 as Cook II; rising swiftly through the ranks, he earned three promotions in seven years, and was named Executive Chef in 2021. Proud to support George Vanderbilt’s vision of a working, self-sustaining estate, and appreciative of its field to table program, he enjoys crafting fresh, estate-raised produce, grains, and proteins into exceptional cuisine.
Chef de Cuisine Davis Taylor leads the kitchen at Rhubarb, working alongside Executive Chef/Owner John Fleer to bring seasonally and locally focused, vegetable-forward menus to Asheville, NC. An Alabama native, Taylor credits his passion for cooking to a variety of inspirational mentors throughout his adolescence, from baking pound cake and pot roast with his grandmother to dining and socializing weekly at Jubilee Seafood in Montgomery, AL with late Chef/Owner Bud Skinner. While earning a degree in economics and philosophy at Auburn University, he cooked in various kitchens along the Gulf Coast, solidifying his interest in a full-time career as a chef. Craving a change of pace, he moved to west to work at VailResorts, in Colorado and Wyoming before landing a position at Ataula, a Spanish restaurant by Chef Jose Chesa in Portland, OR. In 2016, he earned a degree in Culinary Arts at the Oregon Culinary Institute. Shortly thereafter, Taylor moved to Asheville in 2016 and joined the Rhubarb team as a line cook. He quickly rose through the ranks, from Sous Chef to Executive Sous Chef to his present position as Chef de Cuisine. In this role, he emulates friend and mentor John Fleer’s cooking style, philosophy, and leadership approach to develop menus and lead the team with a strong emphasis on respect for both the people and the products in the kitchen. Driven by intentionality and creating a “sense of place” in his cooking, Taylor hopes to foster joy, comfort, and nourishment through food, while helping guests identify historical foodways and their connection to cultural truths. At Rhubarb, he’s proud to positively impact the community by supporting sustainable, regenerative agriculture and serving food at its uncomplicated best.
ELDR is Old Nors for fire. We love how fire brings people together to enjoy a great meal, unique flavors & good conversation. At the end of the day, that’s what ELDR is all about.
Our light-filled & airy North Asheville restaurant features new American cuisine that focuses on an ingredients-driven menu, natural wine, craft coffee & cocktails.
Red Fiddle Vittles creates fine food inspired by Appalachian ingredients, farms, and traditions. Red Fiddle operates a gourmet grocery and catering business in South Asheville featuring products and ingredients from dozens of local farms, foragers, and makers.
Gab chose to work in the brewing industry for its potential to demonstrate how businesses build connections, redistribute resources, and reckon with change in their communities. She entered the beer world through Lamplighter Brewing in Cambridge, MA, where she tended bar and built a multi-faceted community engagement program while co-leading Boston’s Pink Boots Society chapter. In Asheville, she worked in New Belgium’s Liquid Center before joining Andrew and Sally to open Leveller. Gab is a Certified Cicerone®, offering accessible beer education online through AirBnB and in person at Leveller events.
Est. in 2019 this eccentric brewery produces all styles of beer that are true to style. Located at 63 N. Lexington Ave. in DOWNTOWN ASHEVILLE.
Graham House is the Executive Chef at Luminosa, an upscale eatery driven by Italian classics, hyperlocal ingredients, and dishes crafted in a wood-burning oven and grill. A proud native of Western North Carolina, Graham is a seasoned chef who brings a wealth of experience and a deep-rooted connection and appreciation for the local community to his role as the culinary leader at the highly anticipated Flat Iron Hotel.
Gwendolyn Dare Hageman founded Darë Vegan Cheese in 2019 after many years as a chef in the Asheville culinary scene. Saddened by the quality of alternative cheeses on the market, and driven to have a pun as her life’s work, Gwendolyn combined her culinary wizardry with her passion to produce food through love to create the best dairy-free cheese locally, and beyond. Pronounced like dairy, tastes like dairy, but there is, in fact, no dairy. With a commitment to culinary craft and high quality ingredients, Darë Vegan Cheese is changing the way people enjoy their favorite food. We’ve made cheese better, it’s nuts.
Jake Whitman is the Managing Chef and Partner of The Pure & Proper in Black Mountain, NC. Born in South Florida and later growing up in the Asheville area, Jake quickly connected to food when cooking alongside his grandmother. As a first generation American growing up in Miami, combined with her Russian-Jewish culture, Jake’s grandmother cultivated many unique recipes and quality family-time that helped shape his future in professional kitchens.
Jake’s official start in the restaurant industry was washing dishes at Magnolia’s in downtown Asheville. Absorbing everything he could from that position, he went on to attend ABTech’s Culinary program. While in school, Jake worked as a line cook at Que Sera in Black Mountain where he and his wife, Ali, met. He eventually went back to Asheville to work at several staples such as Zambra and The Admiral, further shaping his skills and experiences as a chef.
Fast-forward to today and Jake now has two of his own restaurants, Loott House in Swannanoa and The Pure & Proper in Black Mountain. Jake’s mission is to cultivate a healthy and creative work environment in his restaurants to inspire growth and education among his chefs.
Born in Orlando, FL began and at the age of 24 moved to Seattle to begin my career as a cook while learning from great chefs Like Jim Drohman of Le Pichet and Matt Jenke at Lecosho while growing personal connections with farmers in the Pacific Northwest. At 30 I became the Chef de Cuisine of Café Presse In Seattle and remained there for seven years until I moved here to Asheville with hopes to start up my own farm here in the future. At the Biltmore I am privileged to have the inspiration of a farm directly associated with the cuisine here at the restaurant and the products I get to work with on a daily basis.
Executive Chef Jamie Davis is from Jacksonville, NC but grew up with a Dad in the marines so he moved around a lot before resettling back in his home state. He started working in his first restaurant at 16 years old as a dishwasher and worked his way up through the ranks to manager by the time he was 18. He joined the army and served and cooked for troops in Iraq before attending culinary school in Savannah, Georgia. Jamie’s style is grounded in his classical training as he builds depth of flavor into his stocks and sauces over days and sometimes weeks of development. Moving around the South as he was growing up, he developed a love of all food cultures within the South thus his menu style is Southern Eclectic! He works to make sure that the local seasonal ingredients from our Farms/Food Heroes shine and speak for themselves on the plate.
Jeff is a self-taught chef-turned-pitmaster and restaurateur with a hard-won 35 years in the industry. After cooking to pay for college, he left his home state of Iowa on a journey through acclaimed chef-owned restaurants across the country. He spent three years in Durham cutting his teeth at the pioneering restaurants, Nana’s and Magnolia Grill. While in the Triangle, Jeff fell in love with NC barbecue, touring the back roads of Eastern Carolina and the Piedmont on his days off, questing for authentic ‘cue.
He then moved west where he worked under the tutelage of more James Beard Award-winning chefs in Napa Valley and the Bay Area. He moved to Montana’s Madison Valley as Executive Chef at a luxury guest lodge and was featured on Fine Living Network, the Travel Channel and Bon Appetite Magazine.
While cooking in the West, his love for the heritage and depth of traditional Southern flavors was still simmering. In 2006 he hung up the starched white chef coat, returned to North Carolina, and assumed the moniker of Proprietor & Pit Boss. In 2007 the original Luella’s Bar-B-Que was born with a vision to provide enrichment to the team, guests, and the Asheville community in a way that creates lasting enjoyment and enduring relationships. This vision is embodied in Luella’s trademark, Taste The Love.
After graduating from The Culinary Institute of America in Hyde Park, NY in 2011, Jill traveled extensively, working in kitchens around the world to gain as many different culinary perspectives as possible. From Washington DC to New Orleans to Melbourne, Australia to rural Guatemala, Jill ended up in Asheville where she opened Ivory Road Café & Kitchen in August of 2016.
GREAT CIDER. NO BULL!
The BULL doesn’t play by the rules. Hard cider doesn’t have to be sickeningly sweet and taste artificial. Our ciders are made with 100% apple juice and never back-sweetened with high fructose corn syrup, so you taste the apple in all its glory! Gluten-free yeast and ingredients ensure a naturally gluten-free cider. We’re crafting unique ciders that bridge the gap between wine and beer. Honey, black tea, hops, ginger, tart cherries, beats, whiskey and hibiscus allow us to redefine cider. The BULL is bucking the trend of mainstream ciders. Taste the revolution!
Executive Chef at Tupelo Honey’s Mothership location in Downtown Asheville.
Chef Katie lives in Asheville, NC with her husband, Kirk, kids Will and Lidia, and dogs, Pearl and Zeke. She has a passion for eating, cooking, and living clean. She loves finding new ways to make the healthiest food approachable, delicious, and satisfying.
She found her passion for cooking early in life, and attended The New England Culinary Institute of Vermont. She has worked in restaurants, café’s, grocery stores, farmer’s markets, and has extensive catering experience, including opening and co-owning Sugarsnap, LLC, in Burlington, VT.
For more than a decade Locals Seafood has built relationships with our state’s fishing community, oyster farmers and seafood suppliers. Locals delivers seafood direct to customers through retail markets, area restaurants, grocery stores, nationwide shipping, and more.
As a North Carolina native, Lynn brings over 20 years of experience in cooking locally grown food mixed with lots of Southern hospitality for private clients. With a B.S. in Nutrition Management and as a former Registered Dietitian, Lynn incorporates natural, whole foods and ingredients enhanced by her knowledge for the art of cooking. As recipe developer for Our State Magazine, Lynn creates recipes using the best ingredients and keeps recipes simple so the flavors from the main ingredient are the star.
In addition to owning Thyme Well Spent Personal Chef Service since 2014, Lynn is a food stylist for cookbook authors, magazines, and corporations. She also enjoys writing food stories and partnering with Cone Health teaching cancer patients, caregivers, and employees how nutrition and whole foods factors into their overall wellness when cooking at home.
Chef Malcolm graduated from Johnson & Wales in 2009 and made his way to NYC where he cut his teeth at various steakhouses, Minetta Tavern, STK and Unle Jacks Steakhouse. He also worked with Chef Dani Garcia at Manzanilla, Chef Danny Bowen at Mission Chinese Food and Chef Clause Meyer at Agern.
He left NYC in 2018 and moved upstate NY to the Catskills where he lived on a farm and work with his mentor Aksel Theikhul at The Debruce Inn. While there he was promoted to Chef De Cuisine and executed tasting menus.
At the onset of the pandemic he made the decision to move back to North Carolina and landed in Asheville where he was the Chef De Cuisine at Benne On Eagle working under James Beard winning chef John Fleer.
Chef Malcolm has since moved to Charlotte to be closer to his son. Chef Malcolm is currently working with Tonidandel-Brown Restaurant Group on their upcoming project Leluia Hall.
Born and raised in Japan, Chef Masatomo “Masa” Hamaya journeyed to the US to attend Arizona State University before returning home to Tokyo, where he enrolled in culinary school with a desire to learn the technicalities of his native cooking. With collegiate and culinary education complete, Hamaya returned to the United States to follow his passion and formally launch his career as a chef. As head sushi chef, Hamaya led the kitchen at the critically acclaimed Uchiko in Austin, Texas. In San Francisco, he held the titles of executive chef at Ozumo and executive sous chef at the Michelin-starred Ame.
Matthew is a native of Anniston, Alabama. A great influence early on was cooking with his mother and learning the family recipes. He comes from a big Cajun family, so there were many trips to Louisiana as a kid, getting steeped in the flavors and everything Louisiana.
As a youngster, Chef Dorough spent most of his time outdoors. Growing up partly on his dad’s sheep farm, Matt was able to experience the ins and outs of farm life. This fostered an appreciation for sustainable and local agriculture.
At Auburn University he met his wife Jamie, who convinced him to switch paths and take those natural cooking skills to the next level. He moved with her to Asheville, attending AB Tech’s Culinary Arts Program and an internship with us at Chestnut. After graduation he and Jamie left the country on a 3-month backpacking trip through Western Europe. This was a very important time to experience so much Old World culture and the culinary background that went with it.
In 2022, Matthew Dorough became Chef de Cuisine at Chestnut.
Matthew is a native of Anniston, Alabama. A great influence early on was cooking with his mother and learning the family recipes. He comes from a big Cajun family, so there were many trips to Louisiana as a kid, getting steeped in the flavors and everything Louisiana.
As a youngster, Chef Dorough spent most of his time outdoors. Growing up partly on his dad’s sheep farm, Matt was able to experience the ins and outs of farm life. This fostered an appreciation for sustainable and local agriculture.
At Auburn University he met his wife Jamie, who convinced him to switch paths and take those natural cooking skills to the next level. He moved with her to Asheville, attending AB Tech’s Culinary Arts Program and an internship with us at Chestnut. After graduation he and Jamie left the country on a 3-month backpacking trip through Western Europe. This was a very important time to experience so much Old World culture and the culinary background that went with it.
In 2022, Matthew Dorough became Chef de Cuisine at Chestnut.
Foothills Local Meats is a Black Mountain based business following a whole animal butchery model. Meg Montgomery has worked for Foothills for six and a half years, currently running their butcher shop, production kitchen, and commissary program.
As the first U.S. female gin distiller inducted into the Gin Guild, Melissa Katrincic’s 20+ years as a marketing executive informs her role as President & CEO of Conniption Gin, a growing national U.S. brand. A Bryn Mawr physics graduate, she is a champion of women’s STEM education.
For over 15 years, Mike McCarty has masterfully captained The Lobster Trap as Executive Chef. He joined the crew in the earliest days, and took over as Chef not long after. From then to now, Chef Mike and The Lobster Trap have seen a lot of challenges and changes.
From the start, Chef McCarty, along with founding owner Amy Beard, had a clear vision of what The Lobster Trap should be; a meeting place for the flavors of Coastal Maine, combined with Appalachia’s abundance of fresh ingredients. As part of this mission, Mike made sustainability the focus of every dish on his menu.
Making this dream a reality is a truly incredible feat of logistical problem solving. When the doors of the restaurant close for the night, Chef Mike and his team are already working on the menu for the next day.
Miles Macquarrie is the Beverage Director and Co-Owner of Kimball House in Decatur, GA
With Macquarrie at the helm, Kimball House is a six-time James Beard
Foundation nominee for Outstanding Bar Program.
Nancie McDermott has written fourteen cookbooks, focusing on the food of the American South, and on the cuisine of Thailand, where she spent three years as a Peace Corps volunteer. Nominated for a James Beard award in journalism, she has written on food and travel for Bon Appétit, Food & Wine, Southern Living, Cooks Illustrated, and the Los Angeles Times. Her national television credits include playing a Cake Detective on Alton Brown’s Peabody Award-winning Food Network program, “Good Eats”. A frequent guest chef on the Hallmark Channel’s “Home & Family”, she led a Thai market tour in Los Angeles for Discovery Channel’s “Epicurious”, and hosts two best-selling culinary videos on Craftsy.com. Based in Chapel Hill NC, Nancie loves researching food history, exploring regional culinary cultures, and celebrating home cooking and home cooks around the world.
From a humble fruit comes a Noble Cider. We started with a simple mission and very little cash! With great apples from Lewis Creek Farm we were able to become Asheville’s first hard cider company. Now we make a variety of things…mead, spritzers, wine, and cider of course!
Originally from Hampton, Virginia, Oscar Johnson is the chef/co-owner of the restaurant Jimmy Pearls located in uptown Charlotte, North Carolina. In 2022, Chef Johnson took home the honor of the NCRLA (North Carolina Restaurant and Lodging Association) Chef of the Year and curates memorable vittles by sharing his passion for family, food, and storytelling.
Owner and chef of Master BBQ AVL. Serves Filipino style BBQ skewers.
Experience Chef Pete’s American Eclectic Cuisine using local & seasonal ingredients. Home to Downtown Asheville’s Best Outdoor Patio!
Go on a culinary journey with Executive Chef Peter Crockett, who showcases his finesse through an innovative and seasonally inspired cuisine. Serving Local Dynamite Coffee & scratch-made pastries, lunch, dinner seven days a week, as well as Asheville’s best weekend brunch. We look forward to offering you a once in a lifetime dining experience and showing you what sets us apart from other restaurants in Asheville.
For your convenience, Isa’s Bistro offers guests complimentary valet parking with the Haywood Park Hotel located next door!
Founder of the Kente Kitchen. A foodie with a mission to feed all kids, eliminate food insecurity, and provide food access to all living in Buncombe County. If you have traveled to Africa or if you have never traveled to Africa, The Kente Kitchen Market, specializing in West African Cuisine, is an opportunity for you to experience something that you will find nowhere around town. All dishes are made with fresh ingredients and can be modified to accommodate vegan and vegetarian diets.
Chef Reyaña Radcliff grew up in New Orleans where famously unique cuisine was everywhere. Her Dad and Grandmother both taught her traditional Creole & Cajun dishes, as well as basic cooking methods at an early age. Her Mom opened her eyes to the wonders of well-made everyday comfort foods. By the age of fifteen, Reyaña went to her high school counselor and proclaimed that she wanted to be a chef! Realizing that if she wanted to be the best, she would have to have the best training, education, and experience. So, she decided to attend the best university – Johnson and Wales University, also known as the Harvard of Culinary Arts. After earning an Associate Degree in Culinary Arts, Reyaña went on to receive a Bachelor of Arts Degree in Food Service Management. During her time in school, she worked at several prominent resorts, and spent a semester catering at the U.S. House of Representatives in Washington, D.C. Once done with school, she stayed in Charlotte, North Carolina working in country clubs at every station, eventually becoming a Hotel Sous Chef, prior to ultimately earning the prestigious title of Executive Chef.
When everything about everyday life on the planet changed in 2020, Reyaña used her fine dining experiences to start her own catering company, Your Braisen Chef, LLC. Like so many others, she made the best of a difficult situation and gained freedom in being able to create her own epicurean triumphs, all while including her daughter Tiarra and teaching her how to become a businesswoman. Today, Chef Reyaña enjoys catering for special occasions, doing culinary demonstrations at industry events, and teaching cooking classes in person and virtually through social media. She has been featured on the podcast Patchwork (Episode 17), Baddies with Business (Episode 88) a guest chef at The BayHaven Food & Wine Festival, Crave Charlotte Food & Wine Festival, a featured Chef at Sliced Cooking Competition as well as the NCRLA 2022 Chef Showdown, and at various teaching arenas. She also acts as a consultant for up-and-coming restaurant groups and manufacturers, and avidly donates food to local charities.
We use only the best ingredients
We know where our ingredients come from. We know the farmers that grow them. We name each apple before we press it into juice. (Just kidding on that last one.)
What makes us different?
Not only do we use premium ingredients, we grow some of our own. In partnership with Lewis Creek Farms, Noble is grafting and growing true cider apple varieties. 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.
Rustic Italian-Appalachian cuisine with inventive craft cocktails and rare wines in the heart of downtown Sylva. Ilda is the artisan passion project of Chef Santiago Guzzetti, Sommelier Crystal Pace and Spirits Director, Antoine Hodge. Nestled in the Smokey Mountains of Western North Carolina, the trio felt called to build a home that is rich in culture, craft and community. Santiago’s heritage in Italian cuisine and Crystal’s ties to her hometown of Appalachia create a cuisine that is unique, but also honors and respects history. This union of Italian and Southern Appalachian cuisine is the foundation where they will recreate the comfort you found at your grandmother’s kitchen table.
Sarilla was created by Sara Stender Delaney, a lifelong entrepreneur and global activist. Operating between Vermont, Western North Carolina and Rwanda, she has been alcohol-free since the age of 28. Sara finds there are very few better-for-you alcohol-free beverages that taste great, are free from artificial ingredients and sugar, and feel just as celebratory as alcohol. She made it her mission to solve this problem so everyone could feel special and included, all while working directly with farmers so they could also benefit from our success as we grow.
Scot was born in Sylva, NC, however never truly lived there until later in life. He spent most of his childhood split between New Mexico, but mainly in Maryland. From a young age, Scot interest in culinary arts was molded by his food centric family that held roots in Michigan and Georgia.
Scot spent 8 years learning his craft in Denver under numerous chefs until relocating to San Francisco in 2011. During his 10 year tenure in San Francisco, Scot rose to the rank of Executive Chef at a legacy status bistro in Lower Pac Heights known as Florio, became the CDC of a Mediterranean restaurant Sens, and finally a Sous Chef at a nationally recognized Greek restaurant Kokkari Estiatorio. Scot moved to Sylva, NC in 2021 becoming the Executive Sous Chef at a local restaurant, ILDA.
When asked what influences and excites him about the culinary world, he would say “I’m very much enamoured by anything to do with the Silk Road spice routes. These spice trades forever changed the culinary traditions of many cultures and allowed the world to experience wonderful flavors and the sharing of ideas that is the basis of everything we see today. I see food as a way to bring people and cultures together despite our differences.”
Joining us in December 2022, Scot is excited to lead the culinary team as Chef de Cuisine and looks forward to helping create all the memorable experiences Corner Kitchen is known for.
Sean McMullen is the Chef de Cuisine of Luminosa, an upscale eatery driven by Italian classics, hyperlocal ingredients, and dishes crafted in a wood-burning oven and grill. Bringing over 18 years of culinary expertise to the team, Sean is known throughout the region for his longstanding connections with local farmers and a strong commitment to utilizing seasonal ingredients in his cooking. Passionate about reducing food waste, a value that was instilled in him during his time as Chef de Cuisine at Wisteria, Sean’s dedication to Appalachian cuisine and preservation techniques includes canning, pickling, fermentation, and dehydration. Aside from his extensive training in whole animal butchery and acidulated foods, Sean draws inspiration from his travels across Europe while also embracing the Italian ethos of seasonality.
At Luminosa, located within The Flat Iron Hotel, Sean is excited to play a role in the
revitalization of a historic landmark, working closely with local farmers and producers to create seasonally inspired cuisine that celebrates the unique flavors and traditions of Appalachia.
During his time in the High Country, he was an active partner with organizations like the Hunger Health Coalition and engaged in local fundraising efforts with groups like Oasis Recovery Center, which put an emphasis on the importance of giving back to the community. Sean believes that cooking is an act of love, and his culinary creations reflect this philosophy, bringing people together through memorable dining experiences.
Outside of the kitchen, Sean finds solace and inspiration in nature and enjoys hiking, foraging, and snowboarding.
As a Peru Native, Chef Sergio Castro moved to the area over 25 years ago. He has worked in restaurants, catering, and as a private chef for over 30 years. Chef Sergio loves to bring Peruvian and international flavors to the food scene.
Shanti Volpe is the owner of Shanti Elixirs, a company inspired by the honeybees + dedicated to nurturing the intimate connection between the health of our bodies + the wellbeing of our planet. Shanti + her hive accomplish this by crafting Jun, a sparkling probiotic beverage made with raw honey.
Passionate about preserving a culinary legacy, Spring Council has been immersed in the world of cooking since 1976. Starting her journey at Mama Dip’s Kitchen alongside her mother, she has now taken on the responsibility of continuing her mother’s culinary heritage, working hand-in-hand with her talented siblings at their renowned restaurant.
Beyond the kitchen, Spring is dedicated to making a positive impact. As the founder of Mama Dip’s Share the Love Fund, she uses her platform to give back and help those in need. Additionally, she finds joy in teaching and mentoring children through etiquette and cooking classes, passing on her knowledge and love for food to the next generation. Beyond the kitchen, you’ll often find Spring exploring thrift shops and estate sales, always on the lookout for hidden treasures to add to her ever-growing collection. Her keen eye for unique finds reflects her creative spirit and love for blending elements of the past with the present.
Raised in the mountains of rural Thailand, Chef May brings her award-winning Thai Cuisine to the mountains of Western North Carolina.
Tie’s love of pastry can be traced back to a young age baking fresh pies, breads and cobblers with her grandmother, Angel. Their family hobby turned business idea led Tie from a career path in law to fine pastry. After losing her grandmother Angel in 2010 to cancer, she decided to focus on her life-long passion for all things pastry. She traded in her political science books for an apron, pastry bag, and one-way ticket to Boston. There she completed Boston University’s Master of Liberal Arts in Gastronomy.
After spending 2 years in Massachusetts running some of Boston’s high-end bakeries and working for the top cake designer at Cakes To Remember, Tie decided it was time to go back down South. She relocated to North Carolina. In 2015, Buttermilk Boutique, LLC was born. A unique pastry company that specializes in luxurious desserts that evoke nostalgia. Her goal is to showcase southern flavors that highlight African American traditions. Her desserts are adorned with local ingredients from North Carolina farmers and purveyors.
Tie has been recognized for her sweet talents with features in VoyageRaleigh, NC Agriculture Stove Side Chats, Bustld Weddings, and Our State Magazine. She was a competitor on Food Network’s Guy’s Grocery Games and the Holiday Baking Championship: Gingerbread Showdown. She is a Got To Be NC Culinary Ambassador as well as NCRLA’s Chef Showdown’s 2021 Pastry Chef of the Year, and the 2019 People’s Choice Best Pastry Chef.
Village Social Executive Chef Vicki earned culinary arts and pastry arts degrees from Indiana University of Pennsylvania. Hired at Biltmore in 2014 as Pastry Cook for Deerpark Restaurant and Lioncrest, she joined the team opening Village Social one year later, playing a key role in the establishment of a successful kitchen in a new restaurant. Named Pastry Demi Chef in 2017, Sous Chef and Pastry Chef in 2018, and Executive Chef in 2021, Chef Vicki takes great pride in creating flavorful, familiar food with a local twist
Yunanda Wilson, born in Yangon, is paving the way to introduce authentic Burmese flavors through new lens. With a collective experience in hospitality leadership of a Forbes Five Star establishment, and the Culinary Arts program at AB-Tech, she is leading a popular pop-up series. “aThoke Lay”, which translates to “little salad”, emerged last spring at various events in Asheville.
Myanmar, also formerly known as Burma, is nestled in Southeast Asia with strong culinary influences from its neighboring countries such as Laos, Thailand, China, India, and Malaysia. Chef Yunanda describes Burmese flavors as a playful balance of “chin ngan sat”, a Burmese phrase which means sour, salty, and spicy.
- All
- Friday
- Saturday
- Sunday
As a world leader in premium spirits, Beam Suntory inspires the brilliance of life. With a performance objective of being the world’s most admired and fastest growing premium spirits company, we’re driving growth through quality craftsmanship, consumer connections and entrepreneurial spirit.
Bull City Ciderworks was founded in 2013 in Durham, NC. The company has expanded to its primary production facility in Lexington, NC, and added taprooms in Greensboro, Cary & Wilmington. Bull City is NC’s largest independently owned and operated cidery producing over 60 varieties of cider!
Founded in 2015, CANarchy is a disruptive collective of innovators, committed to producing superior quality and great tasting beverages that satisfy any occasion. The portfolio of craft breweries includes Oskar Blues Brewery, Cigar City Brewing, Squatters Craft Beers, Wasatch Brewery, Deep Ellum Brewing Company, Perrin Brewing Company, and Revitalyte. In 2020, CANarchy experienced dollar growth trends that doubled that of Top 20 Vendors in retail scans; increasing total shipments by 2%. The collective provides craft beverages throughout the United States and 21 countries and US territories.
The first legal distillery in the state of Mississippi, Cathead was founded in 2010 by friends and blues fans, Austin Evans and Richard Patrick. Located in the heart of downtown Jackson, the distillery currently produces seven award-winning, small batch spirits—Cathead Original Vodka, Cathead Honeysuckle Vodka, Cathead Bitter Orange Vodka, Bristow Gin, Hoodoo Chicory Liquor, and Old Soul Bourbon Whiskey—as well as a line of canned cocktails, Cathead Sparkling. Cathead Distillery was named a 2020 James Beard semi-finalist for Outstanding Spirits Producer and is celebrated not only for its authentic products, but a strong commitment to their community.
We are a small batch brewery located in the heart of West Asheville, right off Haywood road. Our focus is wood fermented lagers, saisons and wild beer. Come enjoy a pint in our open air taproom or our large covered beer garden.
Cook’s Mill Whiskey is a straight bourbon whiskey inspired by the proud tradition of farming and distillation in North Carolina. Our bourbons are aged in American White Oak barrels and distilled only from North Carolina corn. Our namesake is Cook’s Mill, a pre-revolutionary grist mill located in Alamance Co. And once a well-known meeting and trading post for farmers, distillers and early settlers. It served an important role in the American Revolution, most notably through the Regulator Movement and the Battle of Alamance. In homage to this 250-year whiskey-making heritage, a portion of the proceeds from the sale of Cook’s Mill Whiskey will be used in the restoration and preservation of the mill.
Darë Vegan Cheese is the dairy-free cheese you’ve been waiting for. Through time-tested techniques and rigorous exploration, Darë defies expectations while upholding traditional craft. Our plant-based cheese collection offers texture, flavor, and satisfaction for plant-based people and those who just love a really good cheese. At Darë, limitations inspire us, while our passions push us beyond expectations. Let us show you what cheese can be.
Est. in 2019 this eccentric brewery produces all styles of beer that are true to style. Located at 63 N. Lexington Ave. in DOWNTOWN ASHEVILLE.
It was at Camp Sevier in 1917 that the Duke’s Mayonnaise legacy began. Eugenia Duke of Greenville, SC, made sandwiches in her home kitchen to sell to army canteens during WWI. Eugenia’s sandwiches (and the mayo that gave them their special flavor) were so unforgettably delicious that years after they’d left the camp, soldiers wrote to Eugenia begging for her sandwich recipes and jars of her delectable spread. She began bottling it as a product on its own in 1923.
Over the past 100 years, Duke’s has continued to cultivate and celebrate its commitment to family recipes and bold, southern flavors.
In addition to the flagship mayonnaise, which is still made according to Eugenia’s original recipe in Greenville, SC, Duke’s offers light, olive oil, and flavored mayonnaise, tartar sauce, sandwich relish and regionally-inspired Duke’s Southern Sauces, mustards, and dressings.
Ebony Wine & Spirits introduces the world to the rich culture of Africa and the diaspora, one sip at a time. Inspired by her Congolese roots, Camillya Masunda, owner of Ebony Wine & Spirits, created it to celebrate Black cultures around the globe and all the uniqueness they embody and represent.
Eda Rhyne is a small batch distillery that showcases the abundant flora of the Southern Appalachians, and specializing in Amaros. We make award winning spirits using foraged ingredients from the forests of Western North Carolina and whiskey from heirloom NC grown grains.
Embrew created premium grade, lightly-sweetened tea bags so that tea time (and me-time) can be easy and inspiring without the hassle of an infuser or sticky honey. The blends are for a culinary palette who want tea-house quality at home.
Folk Saints specializes in the traditional craft of artisan dulce de leche.
Dulce de leche is a sweet, caramel-like confection made from milk, cream, sugar, and baking soda. It is a popular treat in many Latin American countries.
It is owned and operated by Florencia Sanchez Schilling, a South American native. Florencia is passionate about making dulce de leche the traditional way, which involves slowly simmering milk and cream with organic sugar over the course of 9 hours. This method produces a rich, creamy, silky texture and a deep caramel flavor. You must try it to understand what sets it apart from other caramel-like products.
The name Folk Saints is inspired by the spiritual subcultures of Latin America and the magical realism of our rich storytelling.
Ginger’s Revenge is the first & only brewery in NC specializing in alcoholic ginger beers, all of which are naturally gluten free and preservative free. With two AVL Tasting Rooms and distribution throughout NC, SC, & OH, they’re dedicated to producing beverages that inspire and delight.
OUR WHY
To foster an environment where everyone feels safe, cared for and inspired, so that they may experience fulfillment and joy.
CORE VALUES
We put our teammates first, because we believe that attracting, hiring, and nurturing the right people is the best way to serve our guests and achieve the goals of all stakeholders. We consistently earn positive raves, win repeat business, and develop bonds of loyalty with our guests because our teammates are positively motivated, enthusiastic, confident, proud, and at peace with the choice to work on our team.
Kokada coconut spreads are made with simple, organic ingredients. Each of our spreads are refined sugar free, vegan, and peanut free, making them the perfect breakfast addition, school lunch ingredient, or after school snack!
As a minority and woman owned business, we are on a mission to create stronger, healthier communities through our products. We live this every day by committing 2% of sales to community projects in North Carolina and in Sri Lanka, where we source our ingredients directly from farmer owned co-ops!
If there is anything in there that you think we could change, I would love to hear it! Thank you again for this awesome opportunity. Our team is very excited to attend!
For more than a decade Locals Seafood has built relationships with our state’s fishing community, oyster farmers and seafood suppliers. Locals delivers seafood direct to customers through retail markets, area restaurants, grocery stores, nationwide shipping, and more.
100% grown & produced in N.C.-Marked Tree is an award winning vineyard and winery with 2 locations- one located on the Eastern Continental Divide between Mt. Pisgah and Tryon Peak in Flat Rock, North Carolina and the other 14 Aston Street in Asheville. Started in 2015 by Tim Parks and Lance Hiatt.
MOTHER began as a desire to bring bread to the community, selling from the front yard of a Montford apartment home. It turned out to be a mutual desire, and with lots of love and support, a brick & mortar retail space emerged, wine was brought in as a perfect complement, and today a small cafe.
NEW BELGIUM’S APPROACH
-
Rather than driving for maximum short-term profits at any cost, the Human Powered Business model supports healthy profit balanced with prioritized benefits for our people and planet – generating economic prosperity for all coworkers and supporting the needs of our communities and customers.
-
We have plenty of room to grow and improve – but that’s why we built into our business model the incentive to act in a way that promotes fairness, transparency, inclusivity, individuality, healthy families, real work-life balance, environmental stewardship, and an unwavering commitment to craft across every aspect of our business.
-
The result? We’re among the biggest and fastest-growing craft breweries in America. New Belgium didn’t lay off a single coworker as a result of the COVID-19 pandemic. We enjoy incredibly low turnover and high engagement among our workforce. Our team comes to work every day invested in the quality of our product and the success of our company, because the company invests in the quality and success of their life everywhere we can.
From a humble fruit comes a Noble Cider. We started with a simple mission and very little cash! With great apples from Lewis Creek Farm we were able to become Asheville’s first hard cider company. Now we make a variety of things…mead, spritzers, wine, and cider of course!
We started growing tomatoes and peppers in our home garden that led to the creation of specialty foods that bring flavor and taste to everyday meals. Our Southern Chow Chow relish is a spicy crunch mix of veggies loaded with green tomatoes. Our pickled vegetables include: a mild orka, a hot okra, beets, carrots, asparagus, and green beans. We produce a fresh alternative catsup for ketchup lovers. Our nutty caramel brittles finished with Fleur de Sel pair well with coffee and as a delicious snack. The Cacio e Pepe Frico crackers brighten up your salads and charcuterie boards. We enjoy making recipes to share with our customers using our products and bringing these dishes to markets for sampling.
Our small-batch American Single Malt Whiskey and Genever Inspired Gin capture the unique flavors of the region and celebrate Appalachian farmers, producers, and artisans. Crafted from locally grown and malted barley, Oak & Grist spirits reward the curious and excite the connoisseur.
Organic Growers School is the premier provider of practical and affordable organic education in the Southern Appalachians. After 30 years, we continue to build a vibrant food & farming community by boosting the success of organic home growers and farmers.
Riverside Rhapsody is a small craft brewery dedicated to brewing quality beers of many varieties. We use local ingredients and are craft malt certified. Ever evolving, you can find styles of Belgian, lagers and ales on tap and cans to go.
Round Mountain Sauces LLC is owned and operated by Holly G. Duncan and Mark Duncan. We started the company in 2022 to market our products after experimenting and testing recipes at home and found the results were delicious. With encouragement from friends and family, we bottled our first commercial sauces and set out to see if there was a broader market by selling our sauces to the general public at farmers markets and festivals in the summer of 2022. We were thrilled to discover that people do love our sauces and for 2023, we have started to expand into local stores, selling online and at larger food festivals.
What makes our sauces unique?
Smoke! We smoke our sauces with various woods; pecan, hickory, apple, maple which creates an amazing flavor combination with chiles, onions and other spices. We balance the smoke flavors to make sure it’s never too smoky or not smoky enough. All of our sauces are hand crafted, made in small batches with the finest, freshest quality, locally sourced ingredients available. We are a certified Got To Be NC company.
Shanti Volpe is the owner of Shanti Elixirs, a company inspired by the honeybees + dedicated to nurturing the intimate connection between the health of our bodies + the wellbeing of our planet. Shanti + her hive accomplish this by crafting Jun, a sparkling probiotic beverage made with raw honey.
The MerTails Elixirs are produced locally in West Asheville in small batches with transparent practices & organic herbs telling a story from seed to vessel. This line of elixirs both champions the cocktail culture, providing a familiar & healthy alternative to pair with spirits, while also serving sober curious folks who crave an alcohol-free drink with the craft & care of mixology. Our community can expect clean, healthy & organic formulas that can be enjoyed daily with easeful preparation.
Sip on a MerTail & ride the wave with us!
More than just your local neighborhood dive bar and restaurant, The Odd is home to a plethora of events including Drag, Comedy, Games, Magic, Burlesque, Rock, Metal, Punk, and more! Brimming with crush-worthy bartenders, deliciously magical drinks, yummy food, and a strangely beautiful atmosphere!
We bring the best beers from around the world to one place. In craft beer jargon, a “WHALE” refers to a sought-after, legendary, and amazing beer. With our locations in Asheville, Greenville SC, and Charleston SC, we offer a sophisticated, fun, and unique approach to craft beer.
This generous donor provided support for all of our community access programming to allow more people from any financial situation to join in the celebration!
Shay Brown: Shay Brown makes magic happen. She is an expert planner and community connector who creates meaningful experiences for hosts and guests across the Southeast. With over 20 years of experience, Shay and her team plans dozens of events, festivals, and weddings every year, as well as managing several boutique venues. Shay is also the Festival Director for Chow Chow, GRINDfest, and CiderFest NC where she is responsible for full-scale event production and managing the team of Directors for Culinary, Beverage, Makers, and Volunteers.
Prior to starting her company, Shay had a career as a lobbyist, where she developed a love for working with people and honing her skills in relationship development and building connections. She made it a priority to deeply understand each client’s vision, their likes and dislikes, and tailored events to reflect their unique character. She believes that each moment should illuminate the authentic personality of the client, not the desire of the planner and that is what sets Shay and her team apart from others.
Shay has surrounded herself with an amazing, talented, and professional staff that delivers each element of the planning process with the same quality and detail that Shay has cultivated over more than two decades in the industry.
Shay is very passionate about a lot of things in life like hiking, cooking, books, and spending time with neighbors and friends in the Asheville community. Most of all, though, she is in love with her family and fur babies Hazel, Eastwood, Tinsel, Max, Onyx, and Addy.
With over 200 brands and sales in more than 180 countries, we offer something for every taste and celebration.
Our portfolio spans the spectrum of tastes and occasions, moving at pace with the latest trends. From much-loved, established brands to the latest innovations, we provide products, tastes and experiences for people to enjoy as part of celebrations big or small.
We are dedicated to one thing at Diamond Brand: practicing, preserving, and elevating the art of tent making. Since relocating to Asheville in 1942, we’ve been manufacturing and hiring locally, because we believe in reviving the craft of sewing. See what our customers have to say about our gear.
GO MINI’S® | THE PORTABLE STORAGE CONTAINER EXPERTS
Founded in 2002, Go Mini’s® has become one of the fastest-growing portable storage and moving companies in North America with locations in 39 states in the United States, Canada, and Mexico. In 2012, our company converted into a franchise model and now has 79 franchise locations within the United States. Our company is proud to have been recognized by Franchise Business Review as a Top Franchise in 2017. Entrepreneur Magazine also ranked us 16th on their list of 2017’s Top New Franchises.
Go Mini’s® is an active member of the International Franchising Association, where members strive to continually improve their business through networking, partnerships, and shared advice. We offer both local moving services and temporary portable storage container solutions for your convenience. Get in touch with us for more information about us and our portable storage containers. We also have careers and franchise opportunities available.
Got to Be NC is an initiative on behalf of the North Carolina Department of Agriculture & Consumer Services to promote North Carolina agricultural products and goods. Our mission is to promote and expand markets for North Carolina agricultural products both domestically and internationally in support of our state’s $95+ billion plus food, fiber and forestry industries.
In 2005, the Goodness Grows in NC program was rebranded as Got to Be NC. From then to now, our work with North Carolina growers and agricultural organizations continues to raise the awareness and availability of North Carolina products to consumers both locally and around the world.
Sustainability is an integral part of our Recipe for Growth business strategy. We know that to achieve our business goals we must also achieve our sustainability goals. As the global leader in foodservice, we are committed to growing responsibly and purposefully while leading our industry to more sustainable future. Our latest report shares updates on the actions we are taking today to secure a sustainable future for all.
Check out our progress in Sysco’s 2022 Sustainability Report. Translated versions are available under ‘Resources’ at the bottom of the page.
Learn more about our 2025 Goals and climate goal.
Union Transfer & Storage is a full-service moving and storage business that values quality and trust. We understand that moving and storing are highly personal, and we guarantee integrity with the delivery and care of our clients’ belongings.
Our team approaches every project with innovative and mindful solutions so that everyone receives uncompromising logistical support and a personal touch, regardless of the size and scope of our collaboration.
Mission Statement
Improve and innovate our products and services
Never content to rest on our laurels, we strive to continuously improve and innovate our products and services. This commitment to excellence has served our customers well for more than 90 years, and continues to serve as our standard for success.
Our Promise
We insist upon top quality products from nationally recognized manufacturers. Our broad inventory consists of more than 64,000 stocked items, from gourmet to everyday. Never content to rest on our laurels, we strive to continuously improve and innovate our products and services. This commitment to excellence has served our customers well for more than 90 years, and continues to serve as our standard for success.
We understand that our customers rely on accurate and prompt deliveries. Our technological systems ensure that every order reaches customers on time and in optimal condition. Our state-of-the-art warehousing systems process every order with precision. A fleet of modern, temperature-controlled delivery trucks is equipped with satellite positioning technology to provide customers with faster, more efficient deliveries. These advances inspire customer confidence and satisfaction, which has been our goal since 1925.
– Byron Russell, Chairman & CEO
It was at Camp Sevier in 1917 that the Duke’s Mayonnaise legacy began. Eugenia Duke of Greenville, SC, made sandwiches in her home kitchen to sell to army canteens during WWI. Eugenia’s sandwiches (and the mayo that gave them their special flavor) were so unforgettably delicious that years after they’d left the camp, soldiers wrote to Eugenia begging for her sandwich recipes and jars of her delectable spread. She began bottling it as a product on its own in 1923.
Over the past 100 years, Duke’s has continued to cultivate and celebrate its commitment to family recipes and bold, southern flavors.
In addition to the flagship mayonnaise, which is still made according to Eugenia’s original recipe in Greenville, SC, Duke’s offers light, olive oil, and flavored mayonnaise, tartar sauce, sandwich relish and regionally-inspired Duke’s Southern Sauces, mustards, and dressings.
US Foods® is one of America’s great food companies and a leading foodservice distributor, partnering with approximately 300,000 restaurants and foodservice operators to help their businesses succeed. With nearly 28,000 employees and more than 70 locations, we provide our customers with a broad and innovative food offering and a comprehensive suite of e-commerce, technology, and business solutions.
Atlas is a branding and creative agency based in Asheville. Their studio designs impactful experiences for food and beverage, lifestyle brands, and inviting places everywhere.
They have collaborated with many friends of Chow Chow over the years—Posana, Table, All Day Darling, High Five Coffee, eldr, Dynamite Roasting, Ginger’s Revenge Brewing, and many more.
Our diverse team is passion-driven to help, and to elevate. We’re inspired by your team, your business, and your customers. We apply that inspiration to delivering the right solutions, products, and services to help you run better than ever. We start every day by asking how we can have an even greater impact: safer, cleaner, more efficient, better designed, more sustainable and inclusive. Our sensibilities and principles are rooted in always seeking to do better for you, for our partners, and for our planet.
We’re with you, for a better workday.
Visit the Crate and Barrel Asheville, North Carolina Outlet to find amazing deals on furniture, entertaining, kitchen accessories and holiday decor. The Asheville-area Crate and Barrel is a destination for anyone looking for high-quality home furnishings on a budget. If you’re shopping for a housewarming or wedding present at the outlet store, ask an associate for advice about some of the most popular products to give as gifts. Make sure to stop in often, as daily shipments help update the selection of furniture and decor regularly. In addition to clearance items, guests can shop a smaller assortment of items currently offered in Crate and Barrel stores. This outlet in Asheville, NC also carries products from our sister store CB2, as well as Crate&kids.
Please note that furniture is first come, first serve and associates are not able to special order furniture from another location. To pick up your larger purchases from a Crate and Barrel outlet store, ask about a customer pickup door or where the closest Crate and Barrel warehouse is.
Devil’s Foot Beverage uses organic roots and fruits to brew farm-to-can craft sodas out of Asheville, NC. Blending regional honey and organic cane sugar and using farm-fresh ingredients from local and certified organic farms allows these sodas to contain half the sugar as corporate brands.
OUR WHY
To foster an environment where everyone feels safe, cared for and inspired, so that they may experience fulfillment and joy.
CORE VALUES
We put our teammates first, because we believe that attracting, hiring, and nurturing the right people is the best way to serve our guests and achieve the goals of all stakeholders. We consistently earn positive raves, win repeat business, and develop bonds of loyalty with our guests because our teammates are positively motivated, enthusiastic, confident, proud, and at peace with the choice to work on our team.
We pride ourselves on truth, integrity, and pure American spring water. Rising naturally from a spring in the Ouachitas, The Mountain Valley spring water filters through granite-based aquifers collecting all the pure, healthy, goodness from the land. Our water is sodium-free with a naturally detoxifying pH and rich blend of calcium, magnesium and potassium.
PURE SOURCE SINCE 1871
Mountain Valley is the same multiple award-winning clean, pure, premium American spring water it’s always been. Bottled right at the source, in The Ouachita Mountains, U.S.A since 1871
NEW BELGIUM’S APPROACH
-
Rather than driving for maximum short-term profits at any cost, the Human Powered Business model supports healthy profit balanced with prioritized benefits for our people and planet – generating economic prosperity for all coworkers and supporting the needs of our communities and customers.
-
We have plenty of room to grow and improve – but that’s why we built into our business model the incentive to act in a way that promotes fairness, transparency, inclusivity, individuality, healthy families, real work-life balance, environmental stewardship, and an unwavering commitment to craft across every aspect of our business.
-
The result? We’re among the biggest and fastest-growing craft breweries in America. New Belgium didn’t lay off a single coworker as a result of the COVID-19 pandemic. We enjoy incredibly low turnover and high engagement among our workforce. Our team comes to work every day invested in the quality of our product and the success of our company, because the company invests in the quality and success of their life everywhere we can.
SALVAGE STATION’S VAST PROPERTY ALONG THE FRENCH BROAD RIVER IS LESS THAN A HALF MILE FROM DOWNTOWN ASHEVILLE.
Upon arriving, you will immediately notice the eclectic and laid-back vibe of this salvage yard turned music venue. The venue boasts a massive outdoor stage and an indoor stage for more intimate shows.
Thirsty? We’ve got something for everyone! There are several full bars with an extensive tap list of local beers, wines by the glass or bottle, liquor for those looking for a great cocktail, plus craft non-alcoholic options.
Listening to your favorite band play right next to the French Broad River will immediately make you understand why Salvage Station is always voted the best outdoor music venue in Western North Carolina.
51 South Market Street
Asheville, NC 28801
(828) 552-8545
VERTERRA IS THE ORIGINATOR AND LEADER IN PALM LEAF PLATES.
VERTERRA DINNERWARE FROM FALLEN LEAVES™ WAS CREATED BY CEO MICHAEL DWORK IN 2006. THE COLLECTION IS STYLISH + SLEEK AND THE FIRST OF ITS KIND LINE IN THE U.S. ARTFULLY DESIGNED, OUR DINNERWARE HAS BEEN RECOGNIZED BY THE SMITHSONIAN AND AWARDED NUMEROUS TIMES BY THE NATURAL PRODUCTS ASSOCIATION, THE NY RESTAURANT ASSOCIATION AND THE INTERNATIONAL HOTEL MOTEL ASSOCIATION, THIS IS THE MOST AWARDED DISPOSABLE ON THE MARKET!
The way the bags are manufactured make them difficult to recycle, often with multiple liners and layers of polypropylene. Some breweries have joined forces to get to enough volume of grain bags to sell to a downstream recycler who will feed the bags into an extruder, melt it at extremely high heats and form it into pellets.
There are a few unfortunate problems with this. Whether any recycler wants more plastic at this point and whether the logistics and financials can work out to make sense is not a guaranteed solution. It also reinforces the idea that products are only usable once, and recycling processes use intensive energy and resources.
Enter upcycling. When possible, upcycling is better than recycling because rather than using more energy and resources to break down a product into a lesser material, it preserves the original value of the material in a higher value form. Our example – we’re taking packaging worth a few cents and turning it into a product of $20+ retail value.
To improve the health and well-being of our customers and communities – we won’t stop until health care is better for all.
Since 1933, Blue Cross and Blue Shield of North Carolina (Blue Cross NC) has been committed to making health care easier to navigate, more affordable and more accessible to all. Through our history, we’ve grown to better serve our members and meet North Carolina’s biggest health challenges.
We invest in our local communities to support the overall health of all North Carolinians. We’ve secured millions of dollars for charitable causes, volunteered more than 129,000 hours and supported countless other causes dedicated to fighting hunger, homelessness and family hardship.
Organic Growers School is the premier provider of practical and affordable organic education in the Southern Appalachians. After 30 years, we continue to build a vibrant food & farming community by boosting the success of organic home growers and farmers.
Shanti Volpe is the owner of Shanti Elixirs, a company inspired by the honeybees + dedicated to nurturing the intimate connection between the health of our bodies + the wellbeing of our planet. Shanti + her hive accomplish this by crafting Jun, a sparkling probiotic beverage made with raw honey.
Smoking J’s Fiery Foods is a family owned and operated farm business located in Western North Carolina’s beautiful Blue Ridge Mountain town of Candler which is just a few short miles west of Asheville. Asheville is a city rich with naturally grown, artfully produced and lovingly prepared cuisine and so much more.
We take great pride in offering a diverse line of original hand crafted specialty food products and great emphasis is placed on environmentally friendly farming practices as well as natural and preservative free sauces.
Currently our product line includes seasonally fresh peppers, pepper mash, dried peppers and a wide variety of hot sauce, bbq sauce, salsa and blended dry rubs, and we are adding new products all the time.
All of our products are prepared in small batches and closely monitored to insure a high level of taste consistency and character. We work with businesses both large and small so we look forward to hearing from you and how we can assist you with all of your chile pepper needs!
Our Spices Are…
We source directly from quality suppliers in small quantities, anywhere from twenty-five to one hundred pounds in a delivery. This method of buying and receiving smaller shipments ensures the freshness of the product not only for our benefit, but for the benefit of our customers. This is also why we roast, grind, and pack our spices in small batches.
CHEF DRIVEN
As a spice company founded by a James Beard Award-winning chef, it is our pursuit of superior flavour and taste that drives us. We carry that “taste-making” approach into selecting our spices and creating our Signature Blends & Rubs.
VAST + DIVERSE
From our takes on the classics like Garam Masala and Herbs de Provence, to our Signature Blends like Cowboy Grilling Rub and Chai Masala, professional and home chefs alike can find every spice they need. With over 100 different herbs and spices in our stock, and more than 30 original specialty blends, Spicewalla can fulfill all your spice needs.
