Sip, Savor and Jam with Celebrated Chefs, Musicians and Personalities of AppalachiaFebruary 23 - 25, 2018
A full-immersion weekend of food, spirits, music and "edutainment"
With talent such as James Beard Awarded "Victuals" Author Ronni Lundy, five-time James Beard nominee and Best Chef in America semifinalist John Fleer of Rhubarb in Asheville, NC, James Beard Foundation Who's Who and purveyor of pork, Allan Benton of Benton's Country Ham, and music by the Grammy-Award winning bluegrass band, The SteelDrivers.
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Friday Night at The Farm
Bourbon Tasting with Gary Crunkleton of private cocktail club, The Crunkleton, in Chapel Hill, NC
Live stations of heavy hors d'oeuvres from several noted Southern and Appalachian Chefs with live music to follow
The Farm at Old Edwards
Saturday Workshops (at various locations)
'Writers in the Round' with Philip Lammons
'Writing with Appalachian Voice' with Ronni Lundy
Craft and Trade Worshops at The Bascom
And other tasty and interactive sessions with Sherri Castle, Alan Benton, Denny Trantham, Gary Crunkleton and more
Nancy Payne Bruns - J.Q. Dickinson Salt-Works
Ronni Lundy - "Victuals"
Old Edwards Inn Farms
Benton's Country Ham's
Root Bound Branded Merchandise
Sheri Castle - "Rhubarb"; "The Southern Living Community Cookbook"; "The New Southern Garden Cookbook"
And many other local and regional purveyors of foodstuffs, farm goods, arts and literature
Saturday Appalachian Lunch and Keynote Session
Lunch and Keynote Discussion
Saturday Night at The Farm
Chef Station Dinner with Chefs John Fleer of Rhubarb, Chef Ian Boden of The Shack, Chef Denny Trantham, Chef John Stehling of Early Girl Eatery, Chef Adam Hayes of Canyon Kitchen, Pastry Chef Ashley Caps of Buxton Hall, and Old Edwards Executive Chef Chris Huerta
Sunday at Springhouse
Live Bluegrass Gospel Brunch with John Stehling of Asheville's Early Girl Eatery and former Grove Park Inn Executive Chef Denny Trantham