3 abundant family style courses.
3 seasoned chefs.
Shared carafes of wine.
Thursday, April 13
$80 per person.
To make a reservation for the event, Table requests that you email [email protected] or call the restaurant directly at 828.254.8980.
Table Restaurant, located in the heart of downtown Asheville, is pleased to announce a series of focused dinners to benefit several causes carefully chosen by the staff.
The second dinner in this series, Nowruz (translated, ‘a new day’), scheduled for April 13th, celebrates the diversity of our country and history. It is a recognition that the foods of the first modern civilizations still inform our American culinary palate. It unifies three seasoned chefs, with differing backgrounds, who find commonality through food. It is a celebration of cultural heritage, sense of place and rich culinary traditions.
Chefs Jacob Sessoms, Reza Setayesh and Meherwan Irani come together for each course, sharing experiences, stories and ingredients. The chefs draw from the path of peoples and foods of the Fertile Crescent with three expressions of this history – Persian, Sephardic, and Parsi. The dinner will be family style, as is culturally significant and celebratory. Nowruz is the Persian New Year, it celebrates renewal and rebirth and is symbolized by the coming of spring, diners can expect the dinner to follow suit.
Table will be donating all profits to Compañeros Inmigrantes de las Montañas en Acción – http://cimawnc.org/ – a local organization that takes action for immigrants’ lives and strives to create inclusive communities with justice, freedom and equality for all.
ABOUT THE CHEFS:
Jacob Sessoms is a southerner – a southerner with French culinary training. His restaurant, Table, located in Asheville, NC, is the result of channeling these two influences into one endeavor and has earned the inventive chef an array of accolades, including being named a James Beard Award semifinalist for Best Chef Southeast in 2010.
Local chefs often refer to Chef Jacob Sessoms of Table, as “the grandfather of creative cooking” in Asheville. After stints at Washington Park with Chef Jonathan Waxman and Savoy with Chef Peter Hoffman, Sessoms left New York City for the freedoms of Asheville, NC. Since Table’s inception in 2005, many of Asheville’s top chefs have passed through its doors. Above the restaurant is another venture, the low-light, sophisticated bar, with equally creative fare (and local beers, esoteric wines, and cocktails) as served downstairs. Sessoms continues to influence a new generation of chefs in one of the most exciting food cities in the country.
Reza Setayesh was born in Tehran, Iran in 1964. He moved with his family to Germany in the early 1970s and travelled through much of Europe and North Africa, eventually landing in the United States by the end of the decade. He was working in Los Angeles, parking cars for luxury restaurants on Rodeo Drive, when a friend asked him, “What do you love doing?” The answer was immediate and obvious: cooking. Reza arrived in Asheville in summer 1985 in pursuit of a culinary education. He completed the culinary program at Asheville-Buncombe Tech in two years. From there, he interned at The Cloisters in Sea Island, Georgia, went to work for the Marriott Corporation in Washington, DC and within six years, had risen to Executive Chef of two different Marriott hotels. Returning to the mountains, he jumped at the opportunity to return to Asheville as an instructor at his alma mater, A-B Tech.
Like so many young chefs, he aspired to his own restaurant. Rezaz opened in 2002 and Piazza opened in 2009. By 2015, Reza sold both of his restaurants to long time employees and went on to help his three teenagers with their music career. Now Reza has plans to open Baba Nahm, a grab & go Middle Eastern eatery in downtown Asheville in May of 2017, which will consist of healthy international cuisine.
In 2009, Irani quit his day job in sales to open his first restaurant– Chai Pani, an authentic Indian street food joint in downtown Asheville. Whether it was a midlife crisis or a stroke of genius is debatable. In any case, the self-taught chef is now opening his fifth. With two James Beard Award nominations for Best Chef in the Southeast under his belt, he’s finally confident this might be working out. His restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Men’s Health, USA Today, and Bon Appetit, among others. Not bad for a former car salesman – although his mother who still lives in India is not impressed. He accredits his business success to the amazing people he works with each day, including his business partner and wife, Molly.
MORE ON THE SERIES:
The first dinner in this series, The Women Who Taught Us To Cook, took place on March 16th, 2017. The event was inspired by notable female chef’s throughout history who helped shape the way that the chef’s involved approach food and cooking. The dinner consisted of six unique courses, with wine pairings from globally recognized female wine producers. All profits benefited Planned Parenthood.
Subsequent dinners in this series will be announced VERY SOON. Each dinner will focus on giving back to the Asheville community.
Table is a small, seasonal, New American restaurant in the heart of downtown Asheville. Always inventive and at times whimsical, chef Jacob Sessoms’ daily changing menu is inspired by a wealth of American culinary traditions, paying particular homage to the South. Upon opening the doors in 2005, Table committed to supporting, celebrating, and showcasing regional and sustainable agriculture. Jacob and his team foster long-standing relationships with farmers and purveyors in Western NC and throughout the Southeast.
Complimenting the critically acclaimed cuisine is an equally intelligent and imaginative wine and craft cocktail list, represented both in the dining room and upstairs at The Imperial Life cocktail and charcuterie lounge. In the intimate dining room and at the small chef’s bar, a welcoming staff of service professionals ensure that guests are comfortable and well-informed.