Live FIRE 2024

April 27, 12:30-3:00 PM at Hickory Nut Gap

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.

APR 27, 2024 | 12:30 TO 3:00 PM

Our Trial to Table events are fun and casual events, but arrive early to make sure you get to sample all the dishes.


We’ll be enjoying the event space at Hickory Nut Gap farm: 57 Sugar Hollow Rd, Fairview, NC 28730


We encourage you to bring your own fork and spoon and cup (bamboo and compostable options will be available).

Ashleigh Shanti serving heirloom collards at our trial to table event in Asheville NC
Chef Yunanda Wilson cooking taro at the utopian seed project taro pop-up
Jamie Swofford, Old North Farm and Utopian Seed Project board member serves yard long beans for our crop trial taste testing
Trial to Table Event at The Boat House Asheville NC

Trial to Table – Live Fire (April) 2024

You’re in for a treat with our first event of 2024.  We are combining live fire cooking with winter squash and Hickory Nut Gap meats (huge thanks to Hickory Nut Gap for sponsoring!). There’ll be plenty of diversity and experimental cooking, but a core focus of this event is to celebrate the amazing Winter Squash. Chef’s will be using our Ultracross Squash, harvested from our field trials last fall and stored all the way through to the event in April. Each guest will also receive a packet of Ultracross Squash seeds, a copy of Winter Squash Crop Stories, and an open invention to be part of our Total Squash Sovereignty project.

Suggested Price: $50.00

In stock

Minimum Price: $25.00


V – Vegan | Vg – Vegetarian | DF – Dairy Free | NF – Nut Free | GF – Gluten Free

Winter Squash for Utopian Seed Project Trial to Table event

One of the things that we think make our  Trial to Table events special are our Utopian Seed Project tasting tables.


Michelle Bailey


Dish 1:

Dish 2


 AJ Gregson


Dish 1:

Dish 2:

Suzy Phillips


Dish 1:

Dish 2:

 Tiffany Schultz


Dish 1:

Dish 2:

Meet the Chefs

Chef Michelle Bailey - Trial to Table and Collard Dinner

Michelle Bailey

Michelle Bailey is Executive Chef/Co-owner at Smoky Park Supper Club (@smokypark) where the menu showcases her mastery of wood-fired cooking and highlights the abundance of local/sustainable products sourced from our large community of farmers and foragers. Before joining the founding team at Smoky Park Supper Club, Bailey served as Executive Chef at The Highland Lake Inn Resort, The Marketplace Restaurant and The Venue.

This WNC raised chef has been working in restaurants since she was 14 years old. Sher earned her culinary arts degree from AB Tech Community College and was a gold medal recipient in the national ACF student competition. She also won the WNC Fire on the Rock Competition Dining Series and was a Semi-Finalist in the Final Fire Competition Dining Series. Most recently, Bailey competed in the Pig Island NYC whole hog cooking competition where she and her teammates were awarded best dish.

Chef Eric Morris - Trial to Table Chef

AJ Gregson

Chef Gregson is a South Florida native with roots in the Pee Dee region of South Carolina. After attending Johnson & Wales of Miami, Gregson found his way to Asheville in 2011. Opening his first restaurant in 2014, Mojo Kitchen was located in the Asheville Music Hall. Feeding many traveling musicians and fans while quickly capturing their hearts for delicious late night food. In 2018 Gregson and his wife purchased a barbecue restaurant in East Asheville where he has had the opportunity to hone in his live fire cooking skills. This past year he’s hosted James Maynard Keenan, Les Claypool, Jerry Harrison, Adrian Belew, Sean Lennon and multiple other world class musicians. From late night munchies to his Appalachian flare his cuisine is guaranteed to warm the soul.


Tiffany Schultz - Trial to Table Chef


Tiffany is the Executive Chef & Pâtissier at Laughing Seed Cafe. Lifelong scratch baker with a green thumb, she grows as many culinary ingredients as possible on a 1-acre permaculture homestead in Leicester, NC. She is passionate about seed saving & building community resilience, as a member of the Appalachian Seed Growers Collective & co-manager of the Leicester Library Giving Garden.


Kudzu Culture at Trial to Table

Big Thanks to our Event Sponsors

Trial to Table Event Sponsor - Devils Foot Beverage Company
Trial to Table Event Sponsor - Wicked Weed Brewing
Trial to Table Event Sponsor - Sunburst Trout Farms
Trial to Table event sponsor - Edible Asheville
Trial to Table Event Sponsor - Shay & Company
Trial to Table Event Sponsor - Hickory Nut Gap Farm
Trial to Table Event Sponsor - Sow True Seed