Local chefs at ASAP’s Local Food Experience serve up a wide array of small bites and tastings, all sourced from local farms and producers in the Southern Appalachians. Check back to see participating chefs and farms, and what they might dream up this year!
Check out the dishes from our 2018 participants:
- Asheville Tea Company served a refreshing herbal mocktail with botanicals from Rayburn Farm.
- Cecilia’s Kitchenfeatured products from Ivy Creek Family Farm.
- English Farmstead Cheese sampled a variety of artisan cheeses and curds.
- Gan Shan Station served pork dumplings made with pastured meats from Warren Wilson College Farm.
- Guadalupe Cafe prepared flatbreads with Dark Cove Farm goat cheese and seasonal spreads and toppings, including roasted garlic habanero hot sauce, a jammy tomato chutney, and roasted chile salsa.
- Gypsy Queen Cuisine reimagined biscuits and gravy with Merguez style lamb sausage featuring meats from Highland Family Farms.
- Ingles Markets served both a Tex-Mex mac ‘n cheese with optional toppings of seasonal vegetables and Hickory Nut Gap Farm beef and a tres leches cake.
- Roots & Fruits Market and Cafe made a pea shoot salad with lemon garlic vinaigrette using their own produce, Fermenti lemons, and Locally Good apple cider vinegar.
- Sawhorse made “Corn Maze Spoonbread” with maple pork sausage and stewed tomatoes from Eliada Farms.
- Sovereign Remedies prepared figs glazed in summer pepper with almonds, marigolds, and radishes featuring products from Ten Mile Farm.
- Sunshine Sammies served goat cheese, rosemary, and Concord grape ice cream on sweet potato biscuits.
- The Montford Rooftop Bar and Lounge made a sprouting broccoli and benne seed salad, shelling bean hummus, smoked celery root, pickled peppers, New Zealand spinach, and summer flowers featuring products from The Culinary Gardener.