2011 FARM TO PLATE CLASS FIELD TRIP TO ASHEVILLE
We love all of Asheville, but it is our hosts really make our Asheville field trip great. We select them because of their committment to local products and sustability. We'd like to give them a special thanks, taking it from the top, left to right:
The Biltmore Estate: Touring the magnificent home, grounds, and winery is a special treat.
The Corner Kitchen restaurant: Chef/co-owner Joe Scully not only cooked marvelous local-sourced dishes for us, he walked us through the domain of everything he serves us.
Jamie Adger showed us the ins and outs of raising pastured pork and chickens on his Hickory Gap Farm, which supplies Asheville's best restaurants.
Jennifer Thomas welcomed us into her Montford Walk-In Bakery for a warm lesson on her special multi-grain sourdough made completely with wild yeast.
Chef/owner William Dissen, a long-ago Magnolias alum, gave us a great supper at The Market Place, Asheville's original farm-to-plate restaurant.
Chef/owner William Dissen, a long-ago Magnolias alum, gave us a great supper at The Market Place, Asheville's original farm-to-plate restaurant.
Jael and Dan Rattigan showed us local sourcing in their fine art of chocolate making and pastries at The French Broad Chocolate Lounge. And Justus Orchards in Hendersonville sent us home with a van full of mountain apples.
Thanks to Dodie Stephens at the Asheville Chamber and Peter Marks at the Appalachian Sustainable Agriculture Project for helping us meet all of these fine folks. We can't wait to come back!
