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Ramp it up for Spring!

May 8, 2018 @ 6:30 pm - 10:00 pm

$110.00

Join us for our inaugural Guest Chef Dinner featuring five local Chefs:

Executive Chef Brian Crow, Chestnut – a bit about Chef Brian
Executive Chef Josh Chapman, Corner Kitchen – learn more about Chef Josh
Executive Chef Graham House, Sovereign Remedies – Graham’s bio…
Chef de Cuisine Kenneth Blalock, Copper Crown

Kenneth is a Western North Carolina native. Grew up on a kitchen chair. Summers spent snapping beans and frying squash from the garden with his grandmother. That’s where he found an interest in cooking and pretty much food in general. Kenneth spent a few years touring the south in seasonal kitchens. Kenneth has great respect for farmers and foragers. “They are such a big part of what we do as Chefs”. Kenneth is honored with the opportunity to participate in this Ramp Dinner, “I grew up hunting ramps, and eating kilt new lettuce and ramps every year. (My favorite by the way) so I’m looking forward to show tribute to such a remarkable product that we only have access to for such a short period of the year!”

Chef de Cuisine Chef Ryan Kline, Zambra’s

Ryan grew up in Hastings, PA a small farming community located outside of Pittsburgh. He attended IUP Academy of Culinary Arts in Punxsutawney, PA, graduating with high honers in 2009. Upon completion of culinary school Ryan moved to Asheville and began work at the Biltmore Estate. Before joining Zambra in 2016 Ryan was the Chef de Cuisine at Storm Rhum Bar & Bistro, and Executive Chef & General Manager at Buffalo Nickel. Ryan has also staged at many high end restaurants throughout the country including, the 3 Michelin starred restaurant Daniel in New York City, Charlestons’ iconic McCradys, and Nashvilles The Catbird Seat. Leading the culinary team at Zambra he creates modern global small plates, and describes his food style as locally minded crave-able cuisine. Outside of work he enjoys golfing, spending time with his wife Catherine and his dog Blueberry.

This delightful evening will be held at Chestnut on Tuesday, May 8 starting at 6:30 P.M.

Seats cost $110 per person to include food, alcohol, tax and gratuity.

MENU & PAIRINGS

To entice your pallet, each Chef will prepare an hors d’oeuvre before the dinner begins.

First Course: Executive Chef Graham House, Sovereign Remedies
Charred Ramp, Green Strawberry, Almond, Furikake Popcorn
Cocktail Pairing: “Shoots & Bloom” – Cochi Americano, Cappelletti, Prosecco, Green Strawberry Shrub

Second Course: Chef de Cuisine Kenneth Blalock, Copper Crown
Moonshine Cured Trout, Ramp Chevre, Pickled Fiddleheads, Charred Ramp Mustard, Fried Ramp
Wine Pairing: Domaine De Paris Rose (2017) – Fine and Pleasant nose with fruity notes dominated by raspberry and wild strawberry. On the palate, fresh and tasty wine, well balanced.

Third Course: Executive Chef Ryan Kline, Zambra Tapas Wine & Bar
Fricassee of Escargot, Ramps, English Peas, Ramp Escabeche, Bacon Ramp jam, Buttermilk Froth
Beer Pairing: Blackberry Farms Saison – This medium bodied Saison pours with a voluminous head and releases bright notes of lemon and a crisp spicy hop aroma. Finishes clean and dry.

Fourth Course: Executive Chef Brian Crow, Chestnut
Asiago Ramp Potato Rosti, Benton’s Country Ham, 64° Egg, Ramp Hollandaise, Huckleberries, Pea Shoots
Wine Pairing: Saint Hilaire Cremant De Limoux (2013) – Well balanced, red fruit, dry with a little sweetness

Fifth Course: Executive Chef Josh Chapman, Corner Kitchen
Ramp & Quinoa Stuffed Saddle of Rabbit, Spring Peas, Local Mushrooms, Pickled Ramps, Puffed Quinoa, Confit Rabbit, Rabbit Demi
Wine Pairing: Bouchard Pere & Fils Bourgogne (2015) – Very aromatic bouquet of small ripe red fruits (cherry, raspberry, currant). Beautiful flesh in mouth, a delicious marriage where tannins and fruits are pleasantly mixed.

Details

Date:
May 8, 2018
Time:
6:30 pm - 10:00 pm
Cost:
$110.00

Venue

Chestnut
48 Biltmore Ave
Asheville, NC 28801 United States
+ Google Map
Phone:
828-575-2667
Website:
https://chestnutasheville.com