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 you 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 covered event space at 350 Riverside Dr #3141, Asheville, NC 28801
We encourage you to bring your own fork and spoon and cup (bamboo and compostable options will be available).
Fall harvest is an exciting time for us. All the tropical root crops are coming in, as well as grain and seed crops. This year we have sorghum and corn and squash, as well as ube, taro and chayote. Expect something creative and delicious.
HUGE Thanks to our venue sponsors, Smoky Park Supper Club – next time you’re eating out, think about supporting the restaurants that support our community!
V – Vegan | Vg – Vegetarian | DF – Dairy Free | NF – Nut Free | GF – Gluten Free
One of the things that we think make our Trial to Table events special are our Utopian Seed Project tasting tables.
Our Fall Celebration tasting will be salad turnips!! We are running a variety trial of possible salad turnips alternatives and would would love to know which ones you love.
Sichuan Tubers: sweet potatoes, yacon, shiitake-ginger broth, fermented bitter melon, water chestnut chayote slaw, nori [V, NF, DF]
Sorghum three ways: sorghum congee, 5-spice sorghum pork, taro, pickled cucumbers, sorghum popcorn [GF, DF, NF]
BBQ Okra with okra seed miso, peanut, mint, cilantro, lime
Yacon pie, with sweet potato ice cream
Chilean Squash & Corn Pie: Squash medley, chorizo, toasted cornbread crumble, collard crema, micro cilantro [GF, NF]
Ube Achira Pound Cake: Ube cake, roselle curd, apple yacon & sorghum butter, pepita [Vg]
Sancocho -Caribbean Stew: Squash, sweet potato, taro, plantain, braised beef, chicken skin [GF, DF (V Option)]
Sweet potato flan de queso: candied yacon and ginger, sorghum coffee [GF, Vg]
J Chong is originally from Toronto, Ontario currently calling Asheville, NC home. J is passionate about bringing Cantonese food to Western North Carolina along with an authentic culinary experience. She sells frozen dumplings at local farmers markets in Asheville, leads private cooking classes, offers private dinners and holds pop-ups around town.
J believes that food is medicine and is the perfect connector to bring people together. In addition to her career as a chef, J is a proud and vocal Asian queer activist for LGBTQ+, BIPOC and AAPI people and continues to use her voice to fight against racial injustice. You can also find J on the hit show The Big Brunch on HBOMAX starring and created by Dan Levy of Schitts Creek.
Eric Morris is the executive chef at Cultura and the Funkatorium by Wicked Weed Brewing, which was a semifinalist for a James Beard Award in 2020. Eric has been cooking professionally for over two decades, including as chef de cuisine for the critically acclaimed Nightbell in Asheville and Pearl & Ash in New York City. He served as sous chef for Tom Colicchio’s Riverpark, where he helped to establish Riverpark Farm, a portable urban farm initially built-in milk crates at a 15,000-square-foot stalled construction site.
Hector and Julia Revilla have lived in WNC since Fall of 2019. They’ve enjoyed exploring the area, through the lens of private chefs and caterers. Previously hailing from the Midwest and Northeast, Hector and Julia have loved learning more about the ingredients that are specific to the Appalachian region, and finding ways to incorporate them within their food. Mamones focuses on South American and Latin inspired cuisine, while paying homage to the landscape and elements of its current mountain home.
Raised in central Florida to a family where food culture was life, his formative experience was largely the osmosis of a Puerto Rican childhood. Tastes.Smells. Sounds, emotion, intuition. Now, at this point in his life he has spent almost as many years in western NC as he had in his native land. His time here in the mountains has been experienced through purposeful learning, intentional training, seeking, finding and creating. His cooking style seeks to blend the flavors and techniques of these cultures. Currently he’s a private chef in the wnc region.
We’re excited to collaborate with another awesome local non-profit: Kudzu Culture. Come and learn more about what they’re up to and try some Hot Chocolate Kuzuyu (dairy free!).
Kudzu Culture is a 501(c)3 nonprofit that connects people with kudzu to grow a regenerative kudzu economy in the Southeastern United States.
Kudzu Culture envisions a world where a widespread culture of kudzu use and reverence balances kudzu in native ecosystems of the Southeast while providing major material and economic benefits for communities amidst a rapidly changing world.