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 Mule is Devil’s Foot Beverage’s indoor event space at 131 Sweeten Creek Rd, Asheville, NC 28803
We encourage you to bring your own fork and spoon and cup (bamboo and recyclable options will be available).
Our Spring Celebration will focus on root flours and alternative seed flours. We grow achira, yacon, cassava, ube, yam, sweet potato, turmeric, ginger, arrowroot and more. All these tropical roots make great flours so we are bringing together bakers and pastry chefs to show off these crops! Expect something creative and delicious.
One of the things that we think make our Trial to Table events special are our Utopian Seed Project tasting tables.
Our Spring Celebration tasting will be a on theme with our tropical root crops and alternative flours. Chef (and farmer) Jamie Swofford and Chef Luis Martinez will be making flat breads for sampling.
They’ll all be gluten free and we’ll have ube flatbread (pictured above) plus dahlia root flatbread and taro flatbread. Taste them and then tell us what you think!
Savory (GF, Dairy-free)
Taro, parsnip, carrot, sochan & yardlong bean with pork belly in a miso broth.
Sweet (Vegan, GF)
Wine & ube marinated sunchoke & yacon dessert salad w/ mint & roasted hemp seeds.
Fermented Potato Flatbread stuffed with Sochan and Fromage Blanc, Topped with a Ramp Zhug.
Sweet (Vegetarian, GF)
Sunchoke & Yacon Chocolate Cake with Chocolate Ganache, Sunchoke Yacon Caramel, Crispy Sunchokes, Whipped Mascarpone.
Sochan and collard hand pie with long bean hummus and hot sauce
Yam and purple sweet potato roll, yacon chocolate ganache
Erica “Shorty” Glaubitz
Savory (Vegan, GF)
Slad phak rak (root vegetable salad): kale, arugula, bok choy tossed with yacon and roasted Taro root and Murasaki seasoned with my spice mix, drizzled with a kaffir lime leaf vinaigrette and topped with candied ginger.
Ube Crinkle Cookies.
Sunil has been cooking all his life, starting with helping his mother in the kitchen, to running a catering business in Asheville, NC. Food is his passion, and he’s been farming for 20 years, and started cooking professionally in 2015, doing farm to table indian food, catering for retreats, and events, and pop-up dinners in Asheville. Sunil is dedicated to connecting our lives and our landscapes through food, farming, and cooperative enterprise and founded Patchwork Alliance, a food hub based in WNC.
I am a chef who has worked their way around various kitchens in Asheville for the last 4 years. After a 2 year stint as the pastry chef for Chestnut & Corner Kitchen I have recently taken on the role as Sous Chef & Pastry Chef for Eldr. It’s been great to refocus and explore the savory side of my culinary passions!