Join celebrated, local cookbook author Ashley English for a discussion on how people are using food to create long-lasting bonds, cherished friendships, strong social networks, and engaged communities.
For centuries, people bonded over food—building long-term relationships based on their need to collaborate to grow, harvest, and preserve food.
Today, the easy access to food has eliminated the need for those relationships, leaving us with one less reason to interact.
Tracing the historical importance of food in Southern Appalachia, Ashley will present new ways for 21st Century Americans to create bonds over food, from supper clubs and cookie exchanges to foraging hikes and canning hikes.
Enjoy a selection of small bites from Rhubarb’s talented chefs. Beer and wine available for purchase.
Hosted by Rhubarb and Edible Asheville / Sponsored by Whole Foods Market
WHEN: Thursday, July 19, 5:30-7:30pm
WHERE: Rhubarb Event Space, 7 S Pack Square, Asheville
Meet Asheville’s top ferments and learn this ancient food preservation practice. Fermented food tasting and demo led by Meg Chamberlain from Fermenti Foods and Sarah Archer from Serotonin Ferments.
THE SECRETS OF SOURDOUGH BREAD
Discover the basics of baking homemade sourdough bread and learn Old World techniques used by Asheville’s top bakers. Learn new ways to taste bread and identify different grains. Discover the science behind bread baking. Make your own sourdough starter to kickstart your home-baking practice.
THE CUSTOM COCKTAIL: Serve unique cocktails with homemade flavorings
Serve unique cocktails this holiday season with homemade flavorings and a well-stocked home bar. Learn tips to perfect popular drinks, and explore trends in mixology and craft cocktails. Enjoy a holiday punch and a selection of small plates from Rhubarb’s talented chefs. Take home your own bottle of handmade bitters and liven up holiday drinks with one-of-a-kind flavors.
CREAM OF THE CROP: Taste & talk with local ice cream makers
Ice cream: the quintessential summer pleasure. Hear from a few of the Asheville artisans churning out locally sourced flavors and keeping the city cool and sweet in our next FED Talk. Ice cream makers from the Hop, Ultimate, and French Broad Chocolates join us to describe some of the challenges they face in their craft and what makes their product unique to Asheville—as well as share some of their favorite combinations.
THE WELL-MADE WEDGE: Taste & talk with local cheese-makers
Buttery or barnyard-y? Stinky or tangy? Sheep, goat or cow? No matter your taste in cheese, Western North Carolina artisans produce something to obsess over. But what goes into producing each unique wedge? Our third FED Talk takes you behind the scenes at some of the region’s dairies—like Spinning Spider and Looking Glass Creamery—to discover the labor-intensive process of cheese-making, from animal to farmer’s market. (April 27, 2017)
CIDER CITY: Taste & talk with Asheville’s cider-making all-stars
It’s not all about beer—America’s original craft beverage is getting its share of attention in the region. Cider-makers from Urban Orchard Cider Company, Noble Cider, and Black Mountain Ciderworks hew to traditional methods and take advantage of North Carolina’s apple country for a drink wholly unlike the mass-market ciders widely available in the past few decades. Join us for our second FED Talk to sample their offerings and take part in the conversation about what makes Asheville a great cider town. (January 19, 2017)
SETTING THE NEW APPALACHIAN TABLE: A Q&A with John Fleer
Rhubarb owner John Fleer became one of the region’s most celebrated chefs by embracing local food traditions and creating new versions of them. In a Q&A with Edible Asheville managing editor Mark Essig, the James Beard Award nominee discusses his thoughts on Southern Appalachia cuisine and how the region is poised to leave its mark on American food. (September 22, 2016)