Question 1

Charlotte’s Ballantyne Fall and Holiday Teas + Whiskey Events Oct-Dec '26

Accepted Answer

The Ballantyne, a Luxury Collection Hotel in Charlotte, has announced some pretty cool holiday events. The lineup includes Halloween and holiday Afternoon Teas, plus monthly Whiskey Club tastings.
Themed Afternoon Tea Events
October 31 and November 1, 1:00–4:00 p.m.
Boo at The Ballantyne Afternoon Tea
Guests are invited to enter the mysteriously elegant world of Boo at The Ballantyne, a Halloween Afternoon Tea where culinary artistry meets supernatural sophistication. The experience features gothic-inspired sweets, savory bites, freshly baked scones with traditional accompaniments, and artisanal confections. Guests can pair their tea with sparkling wine or a signature spirit-infused cocktail for an afternoon of frightful fun and refined indulgence. Tickets are $70 for adults and $35 for children 12 and under, plus tax and service charge. Reservations are available through OpenTable or by calling (704) 248-4330.
Every Weekend in November, including November 28 and 29, 1:00–4:00 p.m.
Harvest Afternoon Tea
The Ballantyne welcomes guests into its elegant lobby for a Thanksgiving-inspired tea experience offered each weekend throughout November. A selection of premium teas is accompanied by delicate finger sandwiches and an array of autumn-inspired sweets and savories, creating a warm setting for gathering with loved ones during the harvest season. Tickets are $70 for adults and $35 for children 12 and under, plus tax and a 24% service charge. Reservations are available through OpenTable or by calling (704) 248-4330.
December 4–28, Thursdays through Sundays, excluding December 25, 1:00–4:00 p.m.
Holiday Afternoon Tea
Guests can experience the magic of the season in The Ballantyne’s festively decorated lobby, where live music and elegant holiday décor provide the backdrop for an afternoon of premium teas, finger sandwiches, and holiday-inspired sweets and savories. Whether continuing a family tradition, marking a special occasion, or simply enjoying a moment of seasonal luxury, the experience offers a memorable way to gather during the holidays. Tickets are $70 for adults and $45 for children 12 and under, plus tax and a 24% service charge. Reservations are available through OpenTable or by calling (704) 248-4330.
Whiskey Club Events
Friday, October 2 at 6:30 PM
Whiskey Club Featuring “The Dalmore”
The Ballantyne’s October Whiskey Club is dedicated to The Dalmore, giving guests the chance to explore the distinctive character and craftsmanship of one of Scotland’s most celebrated Highland single malt Scotch whiskies. The evening includes a curated tasting accompanied by thoughtfully selected bites designed to complement each pour. Tickets are $110 per person, plus 8.25% tax and a 24% service charge. Reservations are available through OpenTable or by calling 704-248-4330.
Friday, November 6 at 6:30 PM
Whiskey Club Featuring Wild Turkey
November’s Whiskey Club celebrates Wild Turkey&#8217;s bold spirit and unmistakable character. Guests will discover the heritage, craftsmanship, and distinctive flavors behind the iconic Kentucky whiskey through a curated tasting paired with thoughtfully selected bites. Tickets are $110 per person, plus 8.25% tax and a 24% service charge. Reservations can be made through OpenTable or by calling 704-248-4330.
Friday, December 4 at 6:30 PM
Whiskey Club Featuring Angel’s Envy
The Ballantyne closes out its 2026 Whiskey Club series with an intimate tasting experience featuring a curated selection of Angel’s Envy bourbons. Guests can explore the origin, mastery, and bold character behind each expression while enjoying thoughtful culinary pairings with fellow bourbon enthusiasts. Tickets are $110 per person, plus 8.25% tax and a 24% service charge. Reservations can be made through OpenTable or by calling 704-248-4330.
Press Release

Question 2

Highland Brewing Celebrates 30 Years of Cold Mountain Nov. 12–16 '26

Accepted Answer

What began as a winter seasonal at Highland Brewing in 1996 has grown into one of Western North Carolina&#8217;s most enduring holiday traditions. This November, Asheville&#8217;s original craft brewery celebrates 30 years of Cold Mountain Winter Ale and three decades of the fans, gatherings and traditions that have grown up around it.
From Nov. 12–16, Highland Brewing will mark the milestone with new and limited anniversary beers, five days of music and festivities, and a culinary collaboration with one of the South&#8217;s most celebrated chefs.
The celebration begins Thursday, Nov. 12, with Highland&#8217;s 7th Annual Cold Mountain Beer Dinner featuring Chef Taylor Montgomery of Montgomery Sky Farm, the 2026 James Beard Award winner for Best Chef: Southeast. The Leicester, N.C.-based chef will create a curated multi-course dinner paired with Cold Mountain releases and specialty offerings, bringing together two distinctly Western North Carolina stories for the milestone anniversary.
&#8220;For decades, the release of Cold Mountain Winter Ale has brought people together at a special time of year,&#8221; said Nikki Mitchell, Vice President of Brand Development, Highland Brewing. &#8220;It&#8217;s incredible how a seasonal beer has become a tradition shared by our team, our community and generations of Highland fans across the Southeast. For the 30th anniversary, we’re continuing to honor the traditions that make Cold Mountain a legacy brew while creating, unforgettable experiences with new spinoff flavors, bottle offerings and surprises on campus.”
From Winter Seasonal to Western North Carolina Tradition
Highland Brewing opened in Asheville in 1994, becoming the city&#8217;s first legal brewery since Prohibition and helping lay the groundwork for the craft beer community that would eventually make Asheville one of America&#8217;s best-known beer destinations. Just two years later, Highland introduced Cold Mountain Winter Ale.
The 5.9% ABV spiced winter ale, with notes of vanilla, hazelnut, dark fruit and cinnamon, developed a following that extended well beyond the beer itself. Its annual November arrival became a reason to gather at Highland, evolving over three decades into the brewery&#8217;s biggest annual event and, for many fans, the unofficial beginning of the holiday season in Western North Carolina.
Thirty years later, Cold Mountain Winter Ale remains at the center of the celebration, while Highland continues to honor the beer that started the tradition.
Cold Mountain at 30
For the anniversary, Cold Mountain Winter Ale returns in bottles and on draft and joins three spin-offs in a special 30th Anniversary Variety Pack of 16-ounce cans. The eight-pack includes Original Cold Mountain, returning Coconut Cold Mountain, and two new releases: Chocolate Orange Cold Mountain, pairing rich chocolate with bright citrus notes, and Pumpkin Spice Latte Cold Mountain, featuring cinnamon, nutmeg, ginger, cloves and coffee notes.
Two limited bottle releases take Cold Mountain even further. Barrel-Aged Cold Mountain (11% ABV) is whiskey barrel-aged with notes of vanilla, cinnamon and hazelnut. The anniversary also marks the debut of Double Barrel-Aged Bourbon Pecan Cold Mountain (13% ABV), Highland&#8217;s first-ever bottled double barrel-aged Cold Mountain, featuring bourbon and toasted pecan notes.
At the brewery, fans can explore four more Cold Mountain variations available only on draft during the celebration: Chai, Sour Cherry, Apple Cider Donut and Imperial Cold Mountain.
Five Days of Cold Mountain
Following Thursday&#8217;s beer dinner with Montgomery, the celebration expands across Highland&#8217;s East Asheville campus Friday through Sunday with live music, specialty food experiences, anniversary beer releases and the Cold Mountain Classic Volleyball Tournament.
On Monday, Nov. 16, Highland&#8217;s campus will be open to the public with no ticket required. Cold Mountain will be available on draft and in packages, and the Highland merch store will be open.
Three decades after its debut, Cold Mountain remains rooted in the same simple idea: brew something special for the season, bring people together and give them a reason to return year after year.
Tickets, the complete event schedule and Cold Mountain 30th Anniversary beer information are available at highlandbrewing.com/coldmountain.
About Highland Brewing
Highland Brewing was founded in 1994 by Oscar Wong, a retired engineer and entrepreneur, making Highland the pioneer of Asheville&#8217;s craft beer scene. Since 2016, the minority-founded company is proudly woman-led by Oscar&#8217;s daughter, Leah Wong Ashburn. Highland is the largest family-owned brewery native to the Southeast, distributing beers across NC, SC, TN, and GA. Committed to quality and sustainability, Highland operates one of the largest solar arrays in the U.S. craft beer industry. The hilltop destination welcomes visitors for limited-release beers, tours, disc golf, live music, and private events—and will soon feature an outdoor retail shop, a rock-climbing gym, and a pizza restaurant opening in 2026.
Press Release

Question 3

18 Farms Participating in ASAP’s Farm Tour Sept. 19–20!

Accepted Answer

ASAP (Appalachian Sustainable Agriculture Project) announced 18 farms participating in the 2026 Farm Tour, taking place Saturday and Sunday, Sept. 19–20, noon to 5p.m. All farms are located within an hour of Asheville. Tourgoers will experience working farms through guided and self-guided tours, demonstrations, interacting with farm animals, u-pick fruit and flowers, local food and drink tastings, and more. Spanish-language tours will be offered at several farms. The Farm Tour is appropriate for attendees of all ages and abilities.
Farms on the tour showcase the diversity of agriculture in the region, from vegetables to livestock, orchards to homesteads. Seven farms, noted with an asterisk, are new to the tour in 2026. The Farm Tour features five clusters to help visitors maximize their time at farms. Tourgoers should select two to four farms to visit each day, spending around an hour at each. Descriptions of farm offerings, plus a map, driving directions, and tour tips, are available at asapconnections.org/farmtour. A free printed guide will also be available in mid-August.
Farms on the 2026 Farm Tour
View farm locations in a Google Map »Read all farm descriptions »
Haywood Cluster
The Ten Acre Garden »KT’s Orchard & Apiary »Trinity Bison Ranch »
Leicester Cluster
Durrant Farms Estate »Addison Farms Vineyard »Good Wheel Farm »Black Thorn Farm »Two Trees Farm/Sustainabillies »
Barnardsville Cluster
Burley Stick Farm »The Never Ending Flower Farm »Big Ivy Beef Cattle Co. »
Morganton Cluster
Pick Dee’s Berries »Lee’s One Fortune Farm »Smallholding Farm »Perry’s Berry’s Vineyard & Winery »
Foothills Cluster
Encompass Farm »Moonchild Farm »Overmountain Vineyards »
“We are excited to be back on ASAP’s Farm Tour after a challenging two years of recovery,” shares Sara Martin of Two Trees Farm/Sustainabillies. “Farm Tour is one of our favorite ways to build relationships with our community and help people learn about small-scale, sustainable farms. It was a hard choice to pass on participating last year, but the farm wasn’t able to sustain a crowd. We are so proud of all of the work we have done to rebuild after Helene and cannot wait to share in ASAP’s celebration of local agriculture.”
Advance passes are on sale now for $35 at asapconnections.org/farmtour. One pass admits a carload of visitors to all farms both days. Pending availability, passes purchased the weekend of the tour will be $45. ASAP is also seeking volunteers to help staff the tour. In exchange for working one day of the tour, volunteers may attend for free on the other day. Sign up at asapconnections.org/farmtour.
Themed lists, which categorize farms based on specific interest, can help attendees tailor their Farm Tour experience. The Tasty Tour, sponsored by Red Fiddle Vittles, includes farms with food and beverages that you can sample during the tour. The “Show Me How It’s Done” Tour, sponsored by Wicked Weed Brewing, features farms with education and demonstrations on how to produce your own food or use specific techniques. The Foodtopia Tour, sponsored by Explore Asheville, includes farms that have developed relationships with restaurants in Buncombe County. The Kids Tour offers activities geared toward kids. WNC Magazine is the Farm Tour’s top media sponsor. Find a full list of sponsors at asapconnections.org/farmtour.
Additional funding was provided by the United States Department of Agriculture (USDA) Agriculture Marketing Service Farmers Market Promotion Program; USDA National Institute of Food and Agriculture Southern Sustainable Agriculture Research and Education Program; and USDA National Institute of Food and Agriculture Southern Extension Risk Management Education Program. 
Press Release

Question 4

Salty Magazine Dinner Series at The Marketplace Asheville

Accepted Answer

The Salty Magazine Dinner Series Presents
The Market Place x Alma Fonda Fina x Scoundrel x Oyster Oyster
The Market Place, 20 Wall St, Asheville, NC 28801
An Earth Day Celebration
April 22nd, 2026
RESERVE YOUR SPOT HERE
Salty Magazine and James Beard-recognized Chef William Dissen of The Market Place in Asheville, NC, will welcome Chef Johnny Curiel (one Michelin-starred Alma Fonda Fina and one Michelin-starred Mezcaleria Alma in Denver, CO), Chef Rob Rubba (one Michelin-starred and Michelin Green-starred Oyster Oyster in Washington D.C.), and Chef Joe Cash (one Michelin-starred Scoundrel in Greenville, SC). Four chefs from four states all united by an unwavering commitment to sustainable practices come together to take guests on an impressive culinary journey in celebration of Earth Day. Reservations for this unmissable experience, priced at $195 (exclusive of tax and service) with an optional wine pairing, are available on OpenTable.
Chef William Dissen

From his upbringing in the Appalachian Mountains of West Virginia, Chef William Dissen has always been in touch with the outdoors & nature. Time spent on his grandparents&#8217; farm and his grandmother’s cooking—bountiful meals straight from the garden to the kitchen table—influenced his cooking and his belief in sustainable agriculture & local cuisine. Post-graduation from West Virginia University, his study of French language and culture lead him to pursue a career in the culinary field. He enrolled at the Culinary Institute of America in Hyde Park, New York. From the CIA he left for the Greenbrier Resort in West Virginia to work under Certified Master Chef Peter Timmins, later moving on to Cypress in the lowcountry of Charleston, South Carolina. Chef Dissen continued his education by attaining a Master’s Degree in Hospitality, Restaurant & Tourism Management at the University of South Carolina. Following his dream of opening his own restaurant, Chef Dissen found the renowned Market Place Restaurant on historic Wall Street to call home. The Market Place Restaurant has been nominated by the James Beard Foundation for Outstanding Restaurant in America, and Chef William Dissen was also nominated by the James Beard Foundation for Outstanding Chef in America to recognize the restaurant and Chef Dissen’s pursuit of excellence in the kitchen and in the community.
Chef Johnny Curiel

Born into a family of chefs, Johnny grew up in Guadalajara, Mexico with an irresistible allure for the kitchen, beginning his culinary career at age 14 as a dishwasher in his father’s restaurant. At age 18, Chef Curiel went on a culinary immersion to Mexico with a simple mission: to unearth the heart and soul of his country’s rich and diverse cooking traditions. His journeys took him from bustling restaurants and street food stands to abuelas’ home kitchens, learning age-old techniques and wisdom of generations along the way. Drawing on his experiences in Mexico, Curiel joined Chef Richard Sandoval’s renowned team to cook at restaurants around the U.S. and Mexico. He established himself in Denver’s burgeoning culinary scene, and his talent led him into restaurant consulting –– from coast to coast –– where he finally gained his father&#8217;s approval and the courage to start his own concept. Chef Curiel made his solo restaurant debut with Alma Fonda Fina, a restaurant dedicated to sharing the integrity, tradition and culturally rich experiences that defined his culinary journey and create a transportive dining experience that embodies the beauty of Mexico. As Chef Curiel continues to push the boundaries of taste and tradition, he pays homage to his roots and uses food as a way to showcase his cultural pride. Alma Fonda Fina was awarded one Michelin Star in 2024 and Mezcaleria Alma was awarded one in 2025.
Chef Rob Rubba

Rob Rubba is an American chef, environmentalist, and activist from the East Coast state of New Jersey. He trained under chefs like Guy Savoy, George Perrier, and Gordon Ramsay, and has worked in Michelin-starred restaurants in New York City, Chicago, and Los Angeles. His professional reputation was solidified after founding and running Hazel, a successful restaurant in Washington, D.C. In 2018, he decided to set out on a new path and opened Oyster Oyster in Washington D.C., which was founded upon his commitment to serving the ecosystems around him while also serving good food. Oyster Oyster also sources the rest of its seasonal ingredients from sustainable farms, most of which are small and local, and earned a Michelin star in 2023 and a Michelin Green Star in 2024. Rubba is also a co-founder of Bakers Against Racism, an online bake sale initiative that led to the delivery of $2 million to social justice organizations during the global protests for racial justice in 2020.
Chef Joe Cash
Chef Joe Cash spent years in the world’s top kitchens before returning to his hometown to open Scoundrel. He began his culinary career in Greenville before moving to New York where he cooked at acclaimed three Michelin-starred and New York Times four-starred Per Se. He then moved to Copenhagen to cook at the Two-Michelin-starred Noma. In 2014, Cash returned to New York from Denmark to become the Executive Sous Chef at hospitality powerhouse Major Food Group’s flagship, Torrisi Italian Specialties, working closely with Chef Rich Torrisi. When Major Food Group won the bid to bring new life to the iconic Midtown Manhattan skyscraper, The Seagram Building, Cash was tapped as the Executive Chef for The Pool, Major’s premiere dining destination. In 2021, Cash moved back to Greenville to open Scoundrel, which has received critical acclaim, including being named one of Esquire’s Best Restaurants in America and a James Beard Semifinalist for Best New Restaurant. In 2025, Scoundrel was awarded one Michelin star.
About Salty Magazine
Salty Magazine, founded by Chef Geeta Bansal, is a unique quarterly print and digital publication. It is an independent democratic platform that provides an unbiased arena for free expression, where divergent voices of the culinary fraternity exchange ideas, concepts, and experiences at all levels. Invited members of the international gastronomic community share their thoughts and views in exclusive interviews and features penned by them with readers around the globe. Salty has been fortunate to have the support of and feature renowned and emerging chefs, food scientists, historians, front of house, beverage professionals, designers, visionaries, producers, social entrepreneurs, and food activists.
The Market Place
20 Wall St
Asheville, NC 28801
828 252 4162

Question 5

Rocky's Hot Chicken Shack (Sweeten Creek) Wings & Strings Concert Series

Accepted Answer

Live music is back at Rocky’s Hot Chicken Shack’s Sweeten Creek location at 3749 Sweeten Creek Rd! Known for their Nashville-style hot chicken and made-from-scratch Southern sides, Rocky’s is kicking off its annual Wings & Strings summer concert series.
Every Thursday from 6:30-8:30 p.m., with the next show on June 5th, chicken lovers can indulge in hot wings and other fan favorites like the fried mac poppers and pimento cheese chicken BLT while enjoying live acoustic sets from talented local artists. Please find the full Wings & Strings lineup below:
Credit: Rocky’s Hot Chicken Shack

June 5: Hope Griffin
June 12: Peggy Ratusz and Kelly Jones
June 19: Parker Zelter
June 26: Raphael Graves Duo
July 3: Eric Congdon
July 10: Tina & Her Pony
July 24: The Hillclimbers
July 31: Possum Royale
Aug. 7: Craver & Carmody
Aug. 14: Peggy Ratusz and Kelly Jones
Aug. 21: Gabriel Al-Shaer
Aug. 28: Hope Griffin

Please let us know if you have any questions. Rocky’s full menu is available HERE.

Question 6

Rebuild + Regrow: A Fundraiser for Asheville Tea Company

Accepted Answer

Join Haywood Common and The Whale Saturday, March 29 from 4pm-7pm. for Rebuild + Regrow: A Fundraiser for Asheville Tea Company.
“We&#8217;ve carried Asheville Tea Company teas for many years and hold their company close to our hearts,” said Hannah Starr, owner of Haywood Common.
The local tea company lost their entire facility during Hurricane Helene.

“We are so grateful to have a platform to help them regain funds from their devastation and to collect donations from our customers to go towards their rebuild,” said Starr.
This family-friendly event brings together the community to raise money for the Asheville-based company as they continue to rebuild and regrow.
“We are all so grateful to have this support,” said Jessie Dean, Asheville Tea Company, founder. “Watching our community come together to help each other, reading letters and notes of encouragement has been incredible. It lights a fire in me to rebuild because it matters to more people than just us.&#8221;
From tea cocktails & tastings to ice cream, merch and more, there’s so much tea to spill about this fun-filled event.
The Asheville Tea Company TEAm will be set up with craft tea tastings and a donation-based blend your own tea station featuring local herbs and botanicals to create your own tea blends.
While you blend, sip into brighter days with Haywood Common’s “No Grey Days,” a delicious tea-infused cocktail with gin, lemon juice, Asheville Grey tea syrup and Cava. All proceeds from this tasty tea tonic will go back to support Asheville Tea Company.
The Whale will also be offering a donation-based draft beer during Saturday&#8217;s event.
For those with a sweet tooth, The Hop will also be scooping out their delicious new ice cream collab featuring Asheville Grey tea, with proceeds also being donated to the cause.
Plus, boogie down with live music by Asheville’s-own DJ Camaro and check out exclusive Stronger Together merch by Snow in July Designs.
“We have been in awe of our community and how we have shown up for each other and supported one another in the wake of the hurricane and are honored to be amongst so many pure hearts and lending hands,” said Starr.
Come give back, share love and be part of this special day…because of course, tea only brews stronger in hot water.
Can’t make it to the par-TEA? Be sure to visit Haywood Common throughout the month of March to sip on “No Grey Days” with proceeds going to benefit the local tea company. Asheville Tea Company is also accepting direct donations at www.ashevilleteacompany.com

Question 7

Fantastic Cooks for Carolina Dinner Series

Accepted Answer

New Orleans Chefs Come Together to Support Asheville, North Carolina’s Independent Restaurants
The devastating aftermath of Hurricane Helene has left restaurants in Asheville, North Carolina in a dire situation. Recognizing the urgency, over twenty New Orleans chefs and restaurant owners have united to create Cooks for Carolina. This dinner series will provide crucial support to independent restaurants and restaurant employees in Asheville and Buncombe County. Each New Orleans restaurant will send 100% of the proceeds from its individually created event to the nonprofit Explore Asheville’s Always Asheville Fund, which is coordinating the distribution of grants to small, independent restaurants in Asheville and Buncombe County.

Several North Carolina chefs, including Jacob Sessoms, Peyton Barrell, Trevor Payne & Matt Dawes, will join the New Orleans restaurants to share what they are going through as they rebuild. Events begin on November 6 and continue through the holidays. Reservations are required and can be made HERE.

“We know what they are going through in North Carolina, and we know what it’s like to be waiting for potable water,” said Chef John Harris, chef-owner of Lilette and Bouligny Tavern and local organizer of Cooks for Carolina. “Asheville is such a beautiful part of the country, and I love spending time there, so it’s especially important to me to support these chefs and restaurants. I want to see them survive and come back stronger.”

“First and foremost, I want to express our deep gratitude to all of the New Orleans chefs and restaurateurs for their interest in helping us,” said Jacob Sessoms, founder and chef-partner at Perfectly Ad Hoc Hospitality Group in Asheville, NC. “We know they understand our situation better than anyone, and it’s no surprise how quickly they jumped to our aid; it’s part of what makes New Orleans so special.”

“We are deeply moved by the outpouring of support from New Orleans and its hospitality industry,” said Vic Isley, President & CEO of Explore Asheville. &#8220;The Always Asheville Fund has been set up to help our small independent business owners with emergency grants that will aid in sustaining our deeply rooted hospitality community. This support will help keep Asheville’s restaurants open into the future.”

Explore Asheville, Buncombe County Tourism Development Authority’s 501(c)(6) nonprofit, has established the Always Asheville Fund to help small independent travel and hospitality businesses throughout Asheville and Buncombe County recover from the devastating impacts and aftermath of Hurricane Helene.
Generously supported by New Orleans & Co. and the Higgins Hotel.

Cooks for Carolina Dinner Series (as of October 29):
For up-to-date event information and reservations please visit www.cooksforcarolina.com
Sunday, November 10
Chef Adolfo Garcia with The Caribbean Kings and Chefs Edgar Caro and Alfredo Nogueira
Location: La Boca
Time: 6:00 pm
Asheville Visiting Chefs: Chef Jacob Sessoms & Chef Peyton Barrell
*supported by Cathead Distillery, Inland Seafood and Thompson Meats

Monday, November 11
Chefs Aaron Burgau, Patois; Justin Devillier, La Petite Grocery; Maggie Scales, La Boulangerie; Ashwin Vilkhu, Saffron; Sophina Uong, Mister Mao; and Michael Gulotta, MoPho
Location: Paradigm Gardens
Asheville Visiting Chefs: Chef Jacob Sessoms & Chef Peyton Barrell

Tuesday, November 12
Chef Edgar Caro with Chef Jimi Setchim, Brasa
Guest Chefs: Alfredo Nogueira, Cane & Table and Tony Rodrigue, Acme Oyster House
Location: Brasa
Asheville Visiting Chefs: Chef Jacob Sessoms
*supported by Cathead Distillery & Inland Seafood

Sunday, November 17
Chef John Harris
Location: Lilette
Asheville Visiting Chefs: Chef Jacob Sessoms & Chef Trevor Payne

Tuesday, November 19
Chefs Donald Link, Stephen Stryjewski, & Ryan Prewitt, Link Restaurant Group
Location: Cochon Restaurant at Calcasieu
Asheville Visiting Chefs: Chef Jacob Sessoms & Chef Trevor Payne

Wednesday, November 20
Chef Sophina Uong
Guest Chefs: Brett Monteleone, Junior’s on Harrison and Wilfredo Avelar, Mawi
Location: Mister Mao
Asheville Visiting Chef: Chef Jacob Sessoms
*supported by Cathead Distillery, Inland Seafood & French Truck Coffee

Wednesday, November 20 
Ti Martin and Lally Brennan with Chef Meg Bickford
Guest Chef: Rob Mistry, Gautreau&#8217;s
Location: Commander’s Palace
Asheville Visiting Chefs: Chef Jacob Sessoms & Chef Matt Dawes
*supported by Cathead Distillery

Tuesday, November 26
Chef EJ Lagasse
Location: The Wine Bar at Emeril’s

Tuesday, November 26
Chef Phillip Lopez
Location: Galatoire’s

Monday, December 2
Chef Susan Spicer
Location: Rosedale
*supported by Cathead Distillery & Inland Seafood

December TBD:
Chef Justin Devillier
Location: La Petite Grocery
Asheville Visiting Chef: Chef Peyton Barrell

Question 8

Carolina CiderFest comes to Asheville's South Slope

Accepted Answer

Carolina CiderFest is back with an even bigger and better festival! This festival will feature ample tastings of hard cider, mead, apple wine, and seltzers along with artisanal food, live music, and workshops, all in the heart of South Slope. Shay & Company is delighted to be partnering with the NC Cider Association for this amazing festival. The 2024 event is expected to draw another sell-out crowd to sample sips from a large and diverse mix of local and national, small and large pourers. In addition to tasting cider and mead, guests can enjoy bites of artisanal food including local cheeses, ice cream, and more. This year’s event will also welcome a mix of food from food trucks and local vendors for hungry cider-sippers throughout the afternoon. Your ticket includes all the cider you can drink! If you are a VIP then there will be some yummy treats for you with the ticket purchase.
This quintessential cider fest also offers arts and crafts from local vendors and live music. Again, this year, a limited number of VIP tickets offer advance entry to the event a full hour early to enjoy exclusive access to tastings from our cider and mead makers and artisanal food vendors before the crowds arrive. You may even have the opportunity to sample some specialty, small-batch, or limited-release ciders and meads that won’t be available during the regular event.
Details:

Date: June 22, 2024
Time: 11:30 am VIP Early Entry, 12:30 pm General Admission to 4 pm
Location: 24 Buxton Avenue (South Slope between Colliard and Millard Avenues) Asheville NC 28801
Parking is Ironwood Parking Garage located at 45 Federal Alley, Asheville, NC 28801
Eventbrite Link: https://www.eventbrite.com/e/827706802327?aff=oddtdtcreator

Since the event is sure to be a sell-out, attendees are encouraged to plan ahead and buy their tickets early.

VIP access starts at 11:30 AM and includes a VIP Area sponsored by South Slope Cheese and a Cheese and Cider Pairing with (3) Cideries and South Slope Cheese at 1:30 PM, followed by General Admission at 12:30 PM until 4 PM.
This year there will be a pre party at Noble Cider on June 21, 2024, from 6 to 9 am with Food Trucks, Music and Raffles and an After Party at Urban Orchard from 4 to 8 pm with DJ REXXSTEP.
We have 20 plus Cidermakers from Blakes Hard Cider, Botanist and Barrell , Gingers Revenge, Devil’s Foot Beverage to Shacksbury and we have 14 plus Artisans for our street Market and let’s not forget the food for purchase with Good Hot Fish, Greenman, Paperhouse Pizza, Bears BBQ, Piezaa, Big Foot Longs and Kente Kitchen just to name a few. Music By Lyric from 11:30 to 1 pm and White-Water Bluegrass from 2 to 4 pm with DJ AVL XLR.
Carolina Ciderfest is Produced by Shay & Company benefiting NC Cider Association.
ABOUT SHAY & COMPANY:
Shay & Company is your premier event planner in Asheville, North Carolina. From bespoke weddings to multi-weekend festivals to grand galas, we specialize in creating unique and memorable events that reflect your personal style and vision. For more information visit www.shay-company.com or follow us on Facebook and Instagram.
ABOUT NC CIDER ASSOCIATION:
The North Carolina Cider Association is a 501(c)3 member organization, established in 2020, to promote the success and popularity of the state&#8217;s hard cider producers. Thirty plus cider-maker members across the state share their love of cider at their tasting rooms with events and cider sales. The association’s goal of a completed NC Cider Trail map will be realized with a portion of Carolina CiderFest funds being used to support the final steps of creating and distributing the map. Follow NC Cider Association on Facebook and Instagram for more information.

Question 9

A Marine's take on 24hrs and High Tea at The Omni Grove Park Inn

Accepted Answer

Guest post by Nick Lucey, at the The Omni Grove Park Inn in Asheville, NC.
“Guess what we’re doing this weekend, dear?” These seven dreaded words can shake any married man to his core. The words fall from my wife’s lips like a guillotine. Instinctively, my palms begin sweating, my mind races, and the excuses start percolating. Surely, something needs to be fixed around the house on Saturday … right? RIGHT?!?
My shoulders collapse under the weight of despair. As usual, she anticipates my chronic apathy while awaiting my pathetic lethargy. “We’ve been invited to high tea at The Omni Grove Park Inn.” The final n in “inn” trails off like the bitter end of a hangman’s rope. Somehow, this weekend is going to involve smelling good, wearing fresh underwear, and eating tiny food of some sort. I. just. know. it. “Oh, and you’re going to write about it,” she continues, dealing me the final, merciful death blow.

Gulp. Hey, it’s cool. I can be comfortable with this kinda stuff. Two decades as a travel photojournalist, I’ve stayed in some of the world’s poshest resorts. I’ve swam with sharks, but never experienced high tea. There’s a first for everything. And let’s face it, I’ve gotta be cool with it if I want to keep peace in the land. “Happy wife, happy life” and all that jazz, amiright? So I figured I’d better do my homework, and see what this Grove Park Inn is all about. I do my due diligence, and summon the Googles. Here’s what I discovered, in no particular order:
The venerable The Omni Grove Park Inn was built by tonic magnate (and “father of modern Asheville” fame) E.W. Grove, and his son-in-law and pharmaceutical tycoon Fred Seely. The palatial resort was hewn from native granite boulders that make the walls up to five feet thick. Four hundred men and 20 Italian stonemasones toiled 10-hour shifts six days a week to move the massive boulders — some weighing as much as five tons — with mules, wagons and ropes and into place on the side of Sunset Mountain. The inn was influenced by the austere Arts & Crafts style, which evokes a rustic grandeur that seamlessly blends with its Appalachian, western North Carolina surroundings. Admittedly, I’m a fan of the movement.
On July 12, 1913 — almost exactly one year after its groundbreaking — the original 156 rooms opened amid fanfare and an address by then-Secretary of State William Jennings Bryan, who proclaimed that the inn was “built for the ages.” The hotel then encompassed a dining room and a 120- by 80-foot lobby. From the git-go, the inn was promoted as a place to escape the pressures of everyday existence, appealing to “tired, busy people seeking to get away from excitement and annoyances, and to rest their nerves.” Alcohol was prohibited (gasp!), but bringing small children was discouraged. Whew. Now, I was truly intrigued.
Listed on the National Register of Historic Places, the inn’s past is as storied as it is illustrious. The auberge has been frequented by no less than ten U.S. presidents (including FDR, Nixon, Bush Sr., and Obama). Novelist F. Scott Fitzgerald lived there in the mid-1930s while his wife Zelda sought care for her mental health in Asheville, allowing his own to spiral downward in a way only tortured writers can. Tortured myself, I can relate. Maybe this assignment will be cathartic and self-exploratory after all? I’m already feeling better.
During World War II, the inn was used as an internment facility for Axis nation diplomats. These envoys and their staff were granted escorted trips into Asheville, where they would purchase goods from local merchants, helping to boost the economy. As the war raged on, the Philippine government functioned in exile from the inn’s Presidential Cottage. After the war, the U.S. military used the inn as a rehabilitation facility for returning sailors, and as a place where soldiers rested before being assigned to other duties. It’s said that during the Cold War, the U.S. Supreme Court planned to relocate here in the event of a nuclear attack. Talk about a winning business model — world-class chillin’ in the middle of an armageddon.
The inn’s renaissance began in the mid-1950s, when Texas businessman Charles Sammons renovated and expanded it. By the late 1980s, the property tallied 510 guest rooms spread over 140 acres. The sprawling inn is now home to six restaurants and cafes, a 44,000-square-foot spa, indoor and outdoor pools, a sports complex, gift shops, bars and lounges, an 18-hole golf course, and much, much more.

As we ventured onto the property, our cares disappeared just as quickly as our car was whisked away by the friendly valets. We checked into our comfortable room in the Sammons wing, with incredible views of the Asheville skyline and crepuscular-rayed Blue Ridge Mountains beyond. The subsequent 24 hours were nothing short of miraculous.
The inn’s west-facing orientation on Sunset Mountain affords amazing views of the melting sun, a perfect setting for adult beverages on the terrace, and gazing longingly into your partner’s eyes. We continued our twilight merrymaking, retreating to one of the inn’s eateries — the Blue Ridge — and consumed so much delicious sustenance that I literally groaned as I slid myself away from the table. We stumbled down the long corridor and into the elevator, and descended into the dueling piano bar, which was way more fun than either of us thought possible. I can get used to this kinda thing. Being middle aged and allergic to the dark, however, it was well past our bedtime, so we retired to our chamber to sleep comfortably and rest up for our raucous tea party the next day. Besides, smelling nice don’t come easy. Or quickly.
The day of reckoning had finally arrived. I took a deep breath as we boarded the shuttle, and bounced along the property road down to the Country Club. I mustered up the courage, and we entered the opulent hall. We waltzed in, freshly showered and ready to do battle, accompanied by live violin music (“Baby Got Back” just hits different when played by a 16th-century stringed instrument). We took our seats in front of a large shelf of hors d’ouevres, which contained diminutive macaroons, quiche tarts, tea sandwiches (you know, with the crusts cut off), scones, mini-croissants, and other bite-sized marvelous morsels. It’s a good thing I cleaned up for this, because gorging yourself on tiny treats is an exhausting endeavor. Signalling surrender, I raise my pinkie into the air, and sip a fine cup of Earl Grey, all the while, every chromosome in my body screams for war movies, violent sporting events, and a trip to my local hardware store.
When the dust settled, I had survived a high tea, at the incredible The Omni Grove Park Inn no less. We had gorged ourselves on delicious foods, toured opulent grounds, witnessed a life-changing sunset (and a freak northern lights show after dark), slept among the ghosts of presidents, and had everything put in perspective. All said and done, the The Omni Grove Park Inn is definitely somewhere I’d like to stay if there were ever a nuclear war. Because if doomsday ever comes, I want to be well rested, well fed, and properly bathed.
Meet Tiffany and Nick Lucey
Tiffany and Nick Lucey have backgrounds in publishing, photojournalism, media, marketing, business ownership & management, and more. They also produce fantastic imagery and videos. All images in this post are courtesy of the Lucey&#8217;s. Learn more about these two impressive humans here: https://luceyagency.com/who-we-are/

Question 10

Make Mother’s Day Easy at The Omni Grove Park Inn

Accepted Answer

This Mother’s Day, pamper your mom with a weekend retreat at The Omni Grove Park Inn – a 513-room resort set in the Blue Ridge Mountains of Asheville, North Carolina – where classic charm and luxury meet to create an enchanting experience. Create lasting memories in the mountains this holiday with a fun-filled weekend inclusive of yoga and dance classes, audio tours of the historical property, and an exclusive Mother’s Day Tea Party featuring local live music, delicious hors d&#8217;oeuvres, artisanal activities and more to celebrate those special matriarchs in your life.
Mother’s Day Made Easy: (May 9, 2024 &#8211; May 14, 2024)

Sparkling wine amenity in-room upon arrival
Tickets to the Mother’s Day Tea Party on May 11 from 2-4pm
Daily Morning Table Buffet at the Blue Ridge Restaurant per registered guest
Overnight Valet or Garage Self-Parking, one car per room per night
Late checkout of 1:00PM EST

Mother’s Day Weekend at The Omni Grove Park Inn
Friday May 10:

Audio History Tour
Friday Night Seafood Buffet at Blue Ridge Dining Room

Saturday May 11:

Audio History Tour
Mother’s Day Tea Party | 2-4pm

Sunday May 12:

Audio History Tour
The Morning Table Buffet at the Blue Ridge Dining Room
Mother’s Day Brunch Buffet at the Blue Ridge Dining Room

Overall:

Gift Basket Giveaway (Friday – Saturday, winner announced Sunday)
Free Golf for Mom with paying player (guests & locals)
Free Yoga & Dance Classes for Moms

The Omni Grove Park Inn
290 Macon Ave
Asheville, NC 28804

Question 11

Wings and Strings (live music) is Back at Rocky's Hot Chicken Shack!

Accepted Answer

Rocky’s Hot Chicken Shack, the ultimate stop for Nashville-style hot chicken and deliriously good Southern soul food, is bringing back live music to their Sweeten Creek location with the restaurant’s Wings and Strings series.

This spring and summer, Wings and Strings will be held every Thursday, starting May 23, from 6:30 to 8:30 p.m.
Guests can enjoy Rocky’s delicious hot wings and other fan favorites like their Fried Green Tomatoes and Pimento Cheese Chicken BLT while listening to live acoustic tunes. Please find the full music schedule HERE.
Rocky&#8217;s Hot Chicken Shack
For any Rocky’s fans who cannot attend, check out online delivery services, Kickback, DoorDash, Uber Eats and Takeout Central, to bring their mouth-watering food straight to your door.
See Rocky’s full menu HERE.

Question 12

Ciao Chow Chow - when money and ideology aren't enough

Accepted Answer

Flush with cash and ideology, Chow Chow was birthed in 2019 with the help of a $75k cash infusion from Asheville’s Convention and Visitors Bureau. The intent was noble. With a focus on exploring historic Southern Foodways, get everyone to “the table” where through the sharing of sustenance, race and class divisions could be understood and overcome in a meaningful way.
From the outside, and having produced many events myself, it looked like a spending spree right from the start. Slick website, videos, graphic design, large format printing, equipment rental, marketing & advertising, speakers, presenters, etc. Rather than test the waters with a more toned down inaugural event, it looked like the intent was to deliver a full-blown event that had been going on for years and was too big to fail.
Of course it got too political almost immediately. Although I’m in awe of what the man does and has accomplished, José Andrés appeared on the main stage wearing a shirt that read, “I am an immigrant”. Apparently he came to town to make a statement, as well as to support his protégé, Katie Button, Chef and Owner of Asheville restaurants, Cúrate and La Bodega, and one of the founders and forces behind Chow Chow.
By 2021 Chow Chow had morphed into clench-fisted in-your-face accusations of racism and classism, insulting and alienating a huge swath of the local population. Chow Chow Communications manager and Owner & Principle, Jefferson Ellison of Jawbreaking Creative, proudly released a marketing video in which he emphasized, &#8220;In a city like Asheville, that is overwhelmingly white, overwhelmingly privileged, overwhelmingly wealthy&#8230;&#8221; Chow Chow Board President at the time, Jessica Reiser, states in the video that Chow Chow is also about “Racial Justice, Food Justice, and Climate Change.”
Fast forward to 2023. Melissa Scheiderer was named new Executive Director. Under her watch, Chow Chow’s strongly worded “Code of Conduct” (threat) was spelled out on their website. It read in part, “By attending any Chow Chow Food + Culture Festival you agree to abide by this Code of Conduct and understand that any failure to do so will result in your immediate removal from the event and that law enforcement may be involved, if appropriate.” It had been revised from the original “You will be forcibly removed by our staff”.
Chow Chow 2023 Executive Director Melissa Scheiderer&#8217;s Linked in Profile
Even with multiple event name changes, restructures, various Directors, and CVB investments totaling over $210,000 over the event’s four year run, by 2024 Chow Chow and its non-profit collapsed under a $27,218 deficit and non-payment to many vendors.
A message to unpaid vendors read, “Unfortunately, there is no plan to resolve Chow Chow’s debts or honorariums owed. There are no longer any resources, staffing, or funds to continue without incurring more debt. Donation contribution letters were issued to the beverage & culinary vendors who remained unpaid in hopes that at least the contribution could be converted to a write off,” according to the board, comprising local, volunteer community leaders and food and beverage professionals. – Asheville Citizen Times
The outcome could have been so different, in my opinion, if organizers had stuck to honoring the historic people and food of the South, sharing stories, historic ingredients, cooking methods, even seminars with experts presenting different points of view that were open for discussion afterwards.
The most cogent and understated statement I’ve read to date is, “It [Chow Chow] lost some of its focus around the food and became more about other things.” &#8211; Robin Stevens, co-owner and sales and marketing leader at Noble Cider

Question 13

Keep Your Mouth Shut at Chow Chow 2023

Accepted Answer

Keep your mouth shut if you go to Asheville’s Chow Chow Food + Culture Festival Thursday, September 7th through Sunday, September 10th.
Be sure to read the Code of Conduct, found under website menu item “2023 Festival”. Acceptable and Unacceptable behaviors while at Chow Chow are outlined clearly, including this warning*:
“By attending any Chow Chow Food + Culture Festival you agree to abide by this Code of Conduct and understand that any failure to do so will result in your immediate removal from the event and that law enforcement may be involved, if appropriate.”
*I’m pretty sure their failure to comply with the Code of Conduct warning was originally written as, “You will be forcibly removed by our staff”. That would have been quite a show if they tried that, wouldn&#8217;t it?
THREATS vs WELCOME
As a 501(c)3 nonprofit organization committed to “celebrating and enriching the foodways of Southern Appalachia and Asheville’s creative economy” a positive, welcoming message would be so much better than “comply or you will be removed”. By the way, the event was previously called Chow Chow Asheville and the above statement read, “As a 501(c)3 non-profit, the mission of Chow Chow Asheville is to celebrate and enrich the unique foodways of the Southern Appalachian region.”
Celebrating Asheville’s creative economy is great! It’s a big reason why so many people visit and move here. BUT, do you really need to lecture with statements like:
“It is our utmost priority to ensure a safe and welcoming environment for all regardless of race, ethnicity, body size, gender, gender identity, gender expression, sexual identity, physical appearance, disability, socioeconomic status, religion or other group identity. In order to do this, Chow Chow Food + Culture representatives will actively enforce this Code with no exception.”
It’s like restaurants that post “Be Nice or Leave” signs. Right in the door, the message is you’re not nice and need to be threatened to be nice. Why not a positive message, if a message is necessary at all, that inspires folks to be nice rather than a threat?
ADMIRABLE GOALS – WASTED OPPORTUNITY
What are the foodways of Southern Appalachia? And what is Asheville’s creative economy? Does celebrating and enriching either involve lifestyle choices, physical appearance, and socioeconomic status? Why not offer non-judgmental learning opportunities and discussions about the history of the Southern Appalachia foodways – the good, bad, and ugly – and where it is today? What about interactive sessions by or with Asheville creatives and their work that might lead to broader understanding of what it is to be a creative/artist, their creative process, why they do what they do, etc.?
Reading Chow Chow’s Code of Conduct made me think about how wonderful the Chapel Hill, NC TerraVita Food & Drink Festival (no longer active) Sustainable Classroom discussions were. I attended a panel discussion, one of many on varied topics, that consisted of respected professionals that felt organic, sustainably produced food must be mandated in all situations, as well as the Director of food service at a major hospital who presented the realities of feeding ill, possibly dying patients, and others. It was an informed, respectful discussion from multiple points of view. Pretty sure those on both sides of the issue learned something new.
Chow Chow experienced a lot of blow back after their inaugural event over funding questions, locals expressing out of reach costs to attend, political agenda, and more.
My April 15, 2021 Facebook post (https://tinyurl.com/ChowChow2021), “Why I won’t go to Chow Chow” included my take on this sanctioned, front and center “Why We’re Different” video (https://www.youtube.com/watch?v=R329-1Ysc4E), in which Jefferson Ellison, Jawbreaking Creative, Chow Chow Communications (at that time) says: &#8220;In a city like Asheville, that is overwhelmingly white, overwhelmingly privileged, overwhelmingly wealthy&#8230;thriving off of a community that may feel unseen, unheard, unvalidated&#8221;.
Bottom line, it feels like the new group of Chow Chow event managers are trying to make positive changes, but are falling short. If you want folks to feel welcome and attend, stop the demeaning lectures. If part of this event&#8217;s mission is to act as a catalyst for societal change (?), fine, but this isn&#8217;t the way to go about it.

Question 14

Roaring 20's F. Scott Fitzgerald Weekend w/Gin & Jazz at Omni Grove Park Inn

Accepted Answer

Celebrate of F. Scott Fitzgerald during his birthday month at The Omni Grove Park Inn&#8217;s roaring 20s themed F. Scott Fitzgerald weekend in September!
The Gatsby-era themed event, Gin + Jazz Social will feature small plates paired with gin cocktails made in partnership with Chemist Spirits, party games, and live music from Firecracker Jazz Band, with 1920’s attire fully encouraged!

For guests looking to stay the weekend they can book the F. Scott Fitzgerald Weekend Package. The package is available to book from September 20 &#8211; September 26 and includes the following:

Brunch on Sunday, September 24th (GIN & JAZZ MENU)
Parking for one vehicle per night
One ticket per registered adult to the Gin & Jazz Social, ages 21+ only
Guided tours of Fitzgerald&#8217;s guest rooms
One themed keepsake bundle

Additionally, F. Scott Fitzgerald tours will be available with the resort’s resident F. Scott Fitzgerald expert, Dr. Railsback.
Dr. Railsback’s F. Scott Fitzgerald Fun Facts

F. Scott Fitzgerald, already familiar with the Asheville area, stayed at the Grove Park Inn in the summer of 1935; as his finances allowed, he returned to the Inn in the summer and into the fall of 1936.
He came to the Grove Park Inn to escape his troubles in Baltimore, where his TB was resurging, his alcoholism was taking over, he was indebted to his agent and publisher, where his wife, Zelda, was institutionalized, and where he was quarreling with his teenage daughter, Scottie.
He also came to the Grove Park Inn to find some peace and the discipline needed to write; the Inn was his kind of place, an elegant locale that invited the wealthy set that Fitzgerald tended to write about. He was looking for inspiration, if not a little drama.
Fitzgerald’s plans for discipline did not work at the Grove Park; he thought he could wean himself off gin by drinking beer instead—the plan backfired, and Scott simply drank more beer than gin anyway.
He chose rooms 441 and 443 so he could watch and eavesdrop on people arriving at the Inn. He tended to dine in his room, eating very little and relying on a steady diet of Coca-Cola, chocolate bars, cigarettes, beer, and gin. He often greeted visitors while wearing his bathrobe.
In 1936, while at the Inn, he went for a high dive and broke his shoulder. The staff at the Grove Park rigged up a special desk so he could work more easily with a cast, but he produced very little work (instead writing many letters). He completed one short story while in his rooms, “Thumbs Up,” a tale from the Civil War that was not one of his best efforts.
In 1936, he had Zelda brought to the Highland Hospital for treatment; the two rarely dined together at the Grove Park. She tended to make him nervous, and when he was nervous, he drank. And when he drank, he upset her. They acknowledged in letters that they had a great love affair, while at the same time they were terrible for each other.
At the low point of Scott’s stay at the Grove Park, he fell in the bathroom down the hall, unable to get up due to his shoulder cast. From this event he developed what he called a mild form of arthritis so that he was largely immobilized for five weeks.
When he left the Grove Park Inn in 1936, his situation was so bad (among other things, his books were not selling), that he might have been forgotten altogether.
Suffering his first heart attack in November 1940, he knew completing the book was a race against time. He lost, however, and died of a heart attack in Sheilah’s apartment on December 21, 1940, at the age of 44.
The uncompleted novel, The Last Tycoon, was published posthumously and the work was well-received—it was the beginning of his turnaround. Scribner’s began reissuing his works and by the 1950s Fitzgerald became an industry among high school teachers, critics, and college professors.

Question 15

Savor Charlotte, NC in Greenville, SC - Nov 10th

Accepted Answer

An Epicurean Adventure: ‘Savor Charlotte’ Comes to Greenville, SC on Nov 10th
A creative haven for foodies in the Southeast, the Queen City encourages zealous pursuit of new flavors in Southern cooking and beyond. In celebration of Charlotte’s ever-evolving food and beverage landscape, eight of the city’s most buzzed-about chefs and mixologists will come together for a one-night-only culinary experience in Greenville, South Carolina on November 10, 2022.
In partnership with euphoria Greenville food festival and The Local Palate, the Charlotte Regional Visitors Authority (CRVA) is bringing the Savor Charlotte event to four local Greenville restaurants: CAMP, Jianna, The Lazy Goat and Oak Hill Café & Farm. The exclusively curated menus will showcase why Charlotte is a must-visit destination for foodies and cocktail enthusiasts alike.
“Charlotte&#8217;s culinary community represents an incredibly diverse and dynamic group of passionate individuals,” said Tom Murray, Chief Executive Officer at the CRVA. “In Charlotte, food service makes up more than 70% of all leisure & hospitality jobs and 25% of visitor spending is attributed to food & beverage. We are excited to showcase the talented chefs and mixologists bringing Charlotte’s unique flavors to Greenville, giving us a platform to inspire a trip to the Queen City and experience our culinary community firsthand.”
The pairing of four of Greenville’s top restaurants with Charlotte chefs and mixologists offers a one-of-a-kind opportunity for diners to get a taste of the culinary artistry of both destinations through a unique epicurean experience.
The chef, mixologist and restaurant collaborations include:
CAMP – Chef Alex Verica of PARA and mixologist Justin Hazelton of Leah & Louise
Jianna – Chef Bruce Moffett of Moffett Restaurant Group and mixologist Russ Johnson of The Public House
The Lazy Goat – Chef Shai Fargian of YAFO Kitchen and mixologist Colleen Hughes of Supperland
Oak Hill Café & Farm – Chef Christa Csoka of The Artisan’s Palate and mixologist Yoshi Mejia of Super Yosh Cocktails
The ‘Savor Charlotte’ Greenville adventure is easy to experience. Those interested in a taste of Charlotte can reserve a table directly at one of the four participating restaurants. Advance reservations are strongly encouraged, as space is limited.
As part of the exclusive event in Greenville, restaurant patrons who dine at one of the four restaurants on November 10, 2022 will have the opportunity to enter for the chance to win a Charlotte Westin hotel stay and a pair of Charlotte Brew Badge passes.
Charlotte is a city of culinary opportunity with many young, innovative chefs graduating from local culinary school Johnson & Wales University. From James Beard Award nominees and creative mixologists to well-established restauranters and international chefs, the city’s success in food & beverage is a testament to the creativity and passion of all who make up the collaborative community.
For more information about the participating chefs and mixologists, and to make reservations for November 10, 2022, click here.
About the Charlotte Regional Visitors Authority
The Charlotte Regional Visitors Authority (CRVA) works to deliver experiences that uniquely enrich the lives of our visitors and residents. Through leadership in destination development, marketing and venue management expertise, the CRVA leads efforts to maximize the region’s economic potential through visitor spending, creating jobs and opportunities for the community. Brands supported by the CRVA include the Charlotte Convention Center, Spectrum Center, Bojangles’ Entertainment Complex, NASCAR Hall of Fame, Charlotte Regional Film Commission and Visit Charlotte in conjunction with the region’s destination marketing brand. For more information, visit charlottesgotalot.com.

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