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 beautiful riverside event space at 350 Riverside Drive, Asheville NC
We encourage you to bring your own fork and spoon and cup (bamboo and recyclable options will be available).
Sweet potato marinated in ají amarillo, grilled okra and green beans in huacatay and garlic sauce.
Mushroom and squash stew, taro and potato knödel.
Warm long bean salad. Pasilla spiced yogurt. Fresh sweet peppers. Surprise pickle.
Griddled okra. Spiced yacon syrup. Spicy pecan romesco.
Cantaloupe and benne seed tart: Benne seed frangipane. Cantaloupe and benne jam. Whip. Cantaloupe chip. Sweet potato leaf and urfa furikake
Dahlia root chocolate cake: Dahlia root and ginger mignonette. Creme fraiche. Ginger air. Candied cocoa dusted crispy long bean.
Stewed summer greens. Creamed sweet potato. Fermented hot pepper marinated and roasted squash flower.
Black garlic grilled okra stuffed with pasilla braised short rib. Yacon chutney.
Brown Butter Okra Praline Ice Cream: a base of brown butter blended with okra and swirled with crumbles of toasted okra seed praline.