Past Events

Thomas Jefferson had a love affair with all things French, including the food. Chef Joe Scully and Executive Chef David Van Tassel are using the Monticello cookbook for inspiration, and pairing each course with Steve Pignatiello's Burgundy wines. Reception begins at 6:30 pm and dinner at 7. We hope you'll join us. Hors d’oeuvres: Corn Bread with Virginia Ham Okra Soup “Shooters” Baby Lamb (Mutton) Chops with Mushroom “Catsup” Croquettes of Roasted Veal Wine: Joillot NV Crémant de Bourgogne Rosé…

Join us for our 2nd Annual Guest Chef Ramp Dinner featuring five local Chefs: Executive Chef Brian Crow, Chestnut Executive Chef Josh Chapman, Corner Kitchen Chef de cuisine Kenneth Blalock, Copper Crown Executive Chef Duane Fernandes, Hemingway’s Cuba Executive Chef Ryan Kline, Zambra tapas wine & bar Festivities begin at 6 PM with passed hors d'oeuvres, a short conversation from a local Ramp forager and a 5-course dinner to follow! Cost is $125 per person to include food, alcohol, tax…

A 6-Course Culinary Expedition featuring Orin Swift Cellars Wines About Dave Phinney - Orin Swift Cellars Vintner Dave Phinney of Orin Swift Cellars is just a t-shirt and jeans kind of guy. But beneath the casual exterior is a visually creative person whose aesthetic was shaped as a child by his parents, two professors who lived in different cities around the world, exposing him to a myriad of sights and instilling imagination in him wherever they could. Melding the influences of classic…

East meets West: A celebration of West Coast wines, paired with our own signature style of New Appalachian inspired cuisine. Hors d'oeuvres Bison Liver Pate on White Toast Round Pickled Chili Duck Rillette Cherry Gastrique on Whole Grain Cracker Crab and Pea Cake with Avocado and Pea Tendril Wild Mushroom Croquette with Dried Scallops Wine: Elouan Rose, Oregon This is a bespoke rosé where grapes were grown and harvested with the specific intention of making rosé; and not a saignée…

Chef Joe Scully and Local Wine Importer Steve Pigniatello are at it again. Burgundy Wines brought stateside by Steve, Classic cuisine by Joe. We have done this many times dating back to 2001. Each time it is different, each time it has been fun, delicious and interesting.  This year we are joined by Katie Moore, local cheese expert with WNC Cheese Trail. P.S. The numbers following the menu items correspond to Escoffier's master work, "The Complete Guide to the Art…

For our June Wine Dinner we decided to focus the wine pairings on two regions in Italy: Maremma (Tuscany) and Abruzzo. The two wineries being Rubbia al Colle and Bove. Rubbia al Colle: Almost 7 miles due east of the Mediterranean Ocean and 57 miles southwest of Florence, Rubbia al Colle is nearly in the heart of the vast Maremma region. Here, grapes grow on two tracts. Podere Le Pulledre skirts a fertile valley floor where vines flourish in clay soil…

Skip the crowds this Mother’s Day and join us the following Tuesday instead! In honor of Mom, Executive Chef Josh Chapman, has prepared a dinner that is both light and luxurious. Each course takes advantage of the freshest provisions of the season and are paired with equally refreshing wines that have been personally selected by a representative of Mutual Wines. Mutual is a family operated and locally owned distributor from North Carolina, who will also be introducing guests to several…

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…