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 Summer Celebration will focus on all the flavors of summer! We’ll have okra and tomatoes and southern peas and all sorts of experimental summer greens. 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 Summer Celebration tasting will be tomatoes! We are running a large variety trial of mountain adapted tomatoes and would would love to know which ones you love.
Gari Fortor Croquettes – Gari (Cassava granules), Corned Beef & Egg Tomato stew, Mixed greens
Fonio Salad (Vegan) – Toasted fonio, Kale, Peaches, Pickled Red Onions, Roasted Cashews, Lemony-baobab vinaigrette
Southern Pea and Sochan Salad with fresh herbs and very good olive oil
Neapolitan style pizza with Nduja, Summer Squash, Chayote leaves and corn cream
Fried Okra – Fried Okra w/ Okra Caviar Aioli & Fermented Pepper Sauce
Tomato Sandwiches – Heirloom Tomato Sandwich w/ Duke’s Mayonnaise, Salt & Pepper
Roselle leaf custard with Roselle flower gelee
Corn & Squash flower cakes
Chef Awo is the owner and executive chef of Eh’vivi a Ghanaian pop-up dining experience where she introduces and educates her guests on Ghanaian ingredients and cuisine. This she achieves through pairing of familiar techniques with unfamiliar ingredients to create a gastronomy of culinary excellence at her pop-ups. On a mission of expanding Ghanaian cuisine to the Charlotte food scene and beyond;
her love and passion for sharing her culture through food and bringing Ghanaian and African food to the global stage drives her commitment to sustainability and supporting local farmers.
“Brittany is the Co-Founder of Mother’s Pizza along with husband and chef Matt Brown. She spent the last five years under the wing of Chef Katie Button as Culinary Development Manager for her restaurant and media group.
Before moving to Asheville Brittany honed her skills in the Michelin-starred kitchens of Restaurant Daniel in NYC and Next in Chicago.
Her ideal day is, enjoying a hot delicious pizza with an ice-cold Negroni in her backyard with Matt and their two pups MJ and Finnegan.”
Chef Terrell’s roots and influence run deep. Her journey began by her grandmother’s knee, where she devoured all she could learn of the Southern Delta cuisine in Mississippi, her childhood home. This became the inspiration for her wildly popular popup experiences: Ladies Who Brunch & The Clarksdale. As an active voice and participant in the Asheville food scene for 17 years, Chef Terrell was one of the first to highlight local and sustainable ingredients by running one of Asheville’s first Farm-To-Table restaurants, Homegrown. Chef Terrell’s mission to build a more collaborative and equitable culinary scene has been woven into her community work as the Culinary Director of Chow Chow, North Carolina’s premier culinary festival.
Camille Cogswell is an award-winning Pastry Chef based in the Asheville area of NC. She grew up in WNC, then honed her culinary skills at restaurants in New York and Philadelphia, and recently returned to the Appalachian mountains. Cogswell has been recognized for her talent in her field, receiving a James Beard Award for Rising Star Chef of the Year in 2018, being named one of Forbes 30 under 30 of 2020, and a 2020 Food and Wine Best New Chef.