Our Trial to Table events are a chance for us to showcase crops and varieties from our farm trials via the talented hands of local chefs. We challenge our chefs to be inspired by our farm trials and to be creative with their dishes. The food is always delicious and our hope is that your experience something new and begin to rethink what our regional food system can offer.
Our Trial to Table events are fun and casual events, but arrive early to make sure you get to sample all the dishes.
The Boathouse is Smoky Park Supper Club’s event space at 350 Riverside Dr, Asheville NC
We encourage you to bring your own fork and spoon and cup (bamboo and recyclable options will be available).
Tamal: Squash, Yellow Corn (from Tequio Foods), Collard Green Leaves
Molote: Dahlia Tubers, Pig Heah Cheese, Sweet Potato Mole, Greens
Mess of Collards
Catfish Hot Pepper Soup w/ Magic Beans
Roasted Okra Seed Flour Tart w/ Mixed Sweet Potato and Sorghum Rum Soaked Yacon Raisins w/ Roselle Ice Cream (Collaboration with Michele Gentille & Disco)
Taro Pani Puri w/ Roselle Chutney & Coriander Water
Sweet Potato & Taro Hash
MochaOkra Cake: Turkish Heirloom Squash Chocolate Coffee Cake, Roasted Okra Seed & Arrowroot Creme Anglaise, Sumac Candy Roasted Seeds
Yuca en Escabeche
@luismartinezcreative of @tequiofoods
Luis Martinez was born in Santa Catarina Loxicha, Oaxaca, in a small Zapotec pueblo. He came to the US in 2005. Upon arriving in the US, he worked as a farmworker in Indio, California. After returning to the restaurant industry, Luis worked in several restaurants and cuisines alongside other Oaxacans. These chefs taught Luis how to infuse Oaxacan culture and cuisine into his cooking using various methodologies, from traditional ingredients to Asian techniques. Now based in Asheville, NC, Luis combines his love for cooking with his passion for social justice.
Chef Ashleigh Shanti (@foodordeath_) is keeping it classic but delicious with Cornbread (freshly milled Cown Corn from our farm) and Collards (she needed a lot, so it’s a mix of our Ultracross Collards and @heirloomcollards from @gainingroundfarm).
Ashleigh is a board member of the Utopian Seed Project, @bravotopchef final five, and owner/creator of @goodhotfish
Chef Terrell’s roots and influence run deep. Her journey began by her grandmother’s knee, where she devoured all she could learn of the Southern Delta cuisine in Clarksdale, Mississippi, her childhood home. This became the inspiration for her wildly popular storytelling and dining pop-up experience: The Clarksdale. As an active voice and participant in the Asheville food scene for 19 years, Chef Terrell was one of the first to highlight local and sustainable ingredients by running Asheville’s beloved first Farm to Table restaurant, HomeGrown, for 12 years. Chef Terrell’s mission to build a more collaborative and equitable culinary scene has been woven into her community work as the Culinary Director of Chow Chow, Western North Carolina’s premier culinary festival, and as a culinary consultant. Chef Terrell’s passion is to nurture and support her peers in crafting a future that both celebrates and facilitates all the unique and talented voices that make up the Asheville culinary scene. After all, good food with purpose bonds us and is a true form of nourishment.
Jamie Swofford – founding board member, self proclaimed ‘recovering’ chef, and amazing farmer at @oldnorthfarmwnc
Jamie is doing a double duty at the event. He’ll be cooking with skill and style and creativity, but also serving @oldnorthshrub – his farm crafted and entirely delicious shrub.
Brandon is a community herbalist and urban farmer in Charlotte, NC. He directs the CLT Herbal Accessibility Project, growing cultural foods and herbs for his community. Brandon owns Atabey Choreto Medicinals, making herbal medicines which blend Appalachian and Caribbean traditions. He also loves to make sofrito.
Pastry Chef turned Farmer, growing a permaculture homestead with my partner since 2018 on 1 acre just outside Asheville, NC.