Luncheon for Service Industry at Table

CHAMBONG.
Blind tasting.
Pairing challenges.
Prizes.
Bubbles.
Good food.
Fun times.
Great people.

WHERE & WHEN:

Monday, August 14th
1pm luncheon
After party @ The Imperial Life (open to the public) 4:00 – close
Table Asheville
48 College Street

$50/per person

THE IDEA:

Table Asheville presents the final function in our community / charity based series. This one’s for the kids – the industry kids that is. With a portion of the proceeds going to CORE – http://www.coregives.org/ – an organization that supports the children of food and beverage employees who are navigating life-altering circumstances or conditions. Reservations will be made exclusively for those working in the industry.

THE DETAILS:

Join the Table crew for a gathering that breaks the conventions of fine dining. We’d like you to enjoy a coursed luncheon with natural sparkling wine pairings – without pretention. If you are like us, you love good food and interesting wine. You like to talk about it, read about it, research it, experiment with it, serve it and enjoy it. However, after serving table after table, the fine-dining-formula gets a bit tired. With this luncheon, we invite you to play, to challenge one another, to test your palate and to have a damn good time.

Five courses are paired with natural sparkling wine served Chambong style. The wine service is ‘blind’. Each course comes with a tasting challenge. You’ll be testing your chops against your cohort’s, eating good food and letting the bubbles go to your head.

A post-dinner party at The Imperial Life features discounted bottles of bubbly, and gives abundant prizes to the leaders of the pack.

WHY CHAMBONG?:

Well, because it’s awesome.

Chambong [sham-bong]
noun
A device used for the rapid and enhanced
experience of sparkling wine / champagne
consumption.

Chambong has generously donated all of the supplies to provide an afternoon and a service that you will never forget.

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.

The second dinner in this series, Nowruz (translated, ‘a new day’), took place on April 13th and celebrated the diversity of our country and history. It unified three seasoned chefs, with differing backgrounds, who find commonality through food. It was a celebration of cultural heritage, sense of place and rich culinary traditions. Chefs Jacob Sessoms, Reza Setayesh and Meherwan Irani came together for each course, sharing experiences, stories and ingredients. Table donated 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.

The third dinner in the series, Flaming Hot, took place on May 7th. This springtime cookout, celebrated the community and diversity of Asheville. It was a recognition that our businesses are supported, frequented and built by incredibly diverse and unique characters. It was a call for equality and a personal thank you to these people. It was a celebration of differences and a way to give back to the community that surrounds us. All profits will be donated to Equality NC – http://equalitync.org/. Equality NC is dedicated to securing equal rights and justice for lesbian, gay, bisexual, transgender, and queer (LGBTQ) North Carolinians.

Table is wrapping up this series of community-based dinners with the service industry luncheon. However, expect to find us continuously looking for new ways to give back to the community that supports our restaurant everyday.

ABOUT TABLE:

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.

 

Release

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