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.
Kids 8 and up (or who would enjoy finding out more about making ice cream) are welcome!
Enjoy an ice cream tasting and selection of small bites prepared by Rhubarb’s kitchen. Wine and beer available for purchase.
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)