ASAP is partnering with Cúrate for another fabulous meal and fundraiser to help support local food, strong farms, and healthy communities!
“Get Local, Get Rooted!” will take place at Cúrate on Wednesday, November 18, 6:30-9:30 pm. Highlights of the meal will include local turnips, beets, squash, cheese, meats, South Carolina clams, and much more.
Katie Button, Cúrate Executive Chef and Owner, talks about why they work with ASAP:
“Personally knowing the farmer who grows and nurtures the ingredients we use to prepare our dishes at Cúrate, gives our staff a sense of pride. Our cooks not only love cooking with local products, our servers delight in sharing stories with guests about the different farms. These connections are possible because of ASAP’s work in nurturing these relationships. We’re proud to help support ASAP and our community by offering a dinner using as many local products for our themed dinner “Get Local, Get Rooted!”
Tickets are $125 per person (includes drink, tax, and gratuity). Proceeds of the event benefit ASAP. Katie Button and Charlie Jackson, ASAP’s Executive Director, will speak at the dinner.
Purchase your ticket HERE!
See menu highlights below. Cúrate will do their best to accommodate food allergies and restrictions, but please inquire about options prior to purchasing your ticket.
Cúrate is located at 11 Biltmore Ave, Asheville, NC 28801. For more information, contact Scott Bunn, ASAP’s Development Director, by email or at 828-236-1282.
Get Local, Get Rooted! Menu Highlights
tabla de quesos
A selection of local cheeses
crema de calabaza
Butternut squash soup with smoked spanish paprika, candied pumpkin seeds, and pimenton oil
ensalada de otoño
Salad of baby beets, marcona almonds, pickled orange, and cured Spanish cheese with a blood orange vinaigrette
almejas a la sidra
Cúrate’s version of a spanish classic, clams from Clammer Dave in SC cooked in Asturian cider, with chorizo and compressed Granny Smith apple
canelones de carne
Spain’s gift to Italy, pasta filled with pork, beef, and chicken liver, topped with a creamy bechamel sauce and manchego cheese
And much more!
Cúrate is sourcing from the following farmers and producers for the dinner:
Ivy Creek Family Farm, Barnardsville NC
Gaining Ground Farm, Leicester NC
Rise Up Rooted Farm, Black Mountain NC
Dry Ridge Farms, Mars Hill NC
Brasstown Beef, Brasstown NC
Whisperholler Farms, Burnsville NC