Spring Celebration

May 13, 1:30-4:00 PM at The Mule

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.

May 13, 2023 | 1:30 TO 4:00 PM

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


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).

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 Spring Celebration

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.


Ube Flour Flat Bread

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!

Sunil Patel

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.


Mallory Foster

Savory (Vegetarian)

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.

Eli Je-Bailey

Savory (Vegan)

Sochan and collard hand pie with long bean hummus and hot sauce

Sweet (Vegan)

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.

Sweet (GF)

Ube Crinkle Cookies.


Meet the Chefs

Sunil Patel Trial to Table chef

Sunil Patel

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.

Chef Mallory Foster for Trial to Table

Mallory Foster

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!

Eli of Hominy Farm Trial to Table chef

Eli Je-Bailey

Elijah Je Bailey is a bread baker focused on local whole grains, natural fermentation, and wood fire baking.
His experience in kitchens and bakery’s in Miami & Montréal, as well as his Lebanese heritage, led him to open Hominy Farm with his wife & partner Sydney Rubin in 2019.
Hominy Farm is a sustainable homestead and bakery in the heart of the Hominy Valley that serves farmers markets and culinary events throughout WNC.
Shorty, Trial to Table Chef (Bun Intended)

Erica "Shorty" Glaubitz

Chef Shorty started cooking at her Mother’s Thai Restaurant at the age of 16 and became in love with the kitchen.
In 2016 she co-founded the Bun Intended Food Truck serving Thai Street Food. Bun Intended specializes in homemade steamed buns and have an emphasis on utilizing local ingredients and proteins. 
They have since expanded into their first brick and mortar location in the SW Market!