ASHEVILLE — Burial Beer Company and Forestry Camp are a part of the restructured and reimagined Chow Chow Asheville Culinary festival with The Grass is Greener dinner event July 24.
The Grass is Greener will feature a cocktail hour and five-course meal, with paired with wine, beer, and spirits.
From the farm to the butcher to the kitchen to your plate, join Chow Chow for a multi-course feast showcasing local pasture-raised meats and dairy products.
This immersive event will also include live-fire cooking and a whole animal butchery demonstration by Andrew Magazine, applied anatomist-butcher by trade, dancer by training, and homesteader by permacultural necessity.
Author and activist Meredith Leigh and Rhyne Cureton, AKA “Pork” Rhyne, pork evangelist and international swine educator, will lead a fascinating discussion of the benefits of locally grown, pasture-raised meat and dairy, covering topics including land recovery, natural fertilizer, soil integrity, rotational grazing, carbon sequestration and reduction of food waste.
The chefs will collaborate on a delicious menu, including such options as grilled oysters, house-aged prosciutto, a grilled watermelon, green tomato, cucumber gazpacho, live-fire grilled grass-fed pork and beef, and a southern grilled peach cobbler with buttermilk ice cream.
Participating chefs are Lynn Wells with Thyme Well Spent; Michele Bailey with Smoky Park Supper Club; and Mike Achberger with Forestry Camp.
Forestry Camp is at 10 Shady Oak Dr. on the edge of Asheville’s Biltmore Village.
Tickets are $200. Click here for tickets and more info.