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This is a sold out event.  We hope to celebrate with you soon!

presented by...

Quility F2F Presenting Sponsor cr rs

This year, Bounty & Soul will celebrate 10 years of nourishing the community with this extraordinary event!  Join us for an enchanting evening where we will feature culinary masterpieces from Asheville's most celebrated chefs that highlight local ingredients grown and harvested right here in WNC. Guests will also enjoy signature cocktails, tastings of local fare, music, storytelling, and connecting with one another under the stars, lights, and a full moon at the beautiful venue Yesterday Spaces!

Date: Wednesday, September 18th, 2024
Time: 5:30 pm - 8:30 pm

Location: Yesterday Spaces, 305 Sluder Branch Rd, Leicester, NC 28748 - indoor and outdoor space and seating available

Ticket Price:  $200 each; $210 with shuttle

A shuttle is available from Swannanoa to Yesterday Spaces, and return. Please be sure to purchase early; seats are limited and will be awarded on a first come first serve basis.

This is made possible by the generosity of Yesterday Spaces, supporting Bounty & Soul as an Event Sponsor.

Chef Partners

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J Chong

Chef & Owner
J Chong Eats

J Chong is originally from Toronto, Ontario but calls Asheville, NC home. You may have seen J on HBO's hit show, the Big Brunch with Dan Levy of Schitt's Creek. J is passionate about bringing Cantonese food to Western North Carolina...  

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J Chong is originally from Toronto, Ontario but calls Asheville, NC home. You may have seen J on HBO's hit show, the Big Brunch with Dan Levy of Schitt's Creek. J is passionate about bringing Cantonese food to Western North Carolina and does so by selling her legendary dumplings and fresh sauces at farmers markets, hosting pop-ups, private dinners, and leading cooking classes. J believes that food is medicine and is the perfect connector to bring people together. In addition to J's work as a chef, she is a proud and vocal queer activist for LGBTQA+, BIPOC, and AAPI people.
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Nick Barr

Chef de Cuisine
Chai Pani Asheville

Nick Barr is the Chef de Cuisine of Chai Pani Asheville, the James Beard Award winner for Outstanding Restaurant in 2022. Nick took the helm in 2024, seven years after joining Chai Pani Restaurant Group...

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Nick Barr is the Chef de Cuisine of Chai Pani Asheville, the James Beard Award winner for Outstanding Restaurant in 2022. Nick took the helm in 2024, seven years after joining Chai Pani Restaurant Group. Growing up on the North Carolina coast then the piedmont, Nick began his restaurant and chef career in the mountains. After working nearly a decade with a restaurant chain, Nick became obsessed with local agriculture and left his job as General Manager to work in permaculture. Nick pursued a variety of agriculture endeavors like starting his own condiments business, delivery service and family CSA, before joining the kitchen team at Buxton Hall Barbecue in 2017. He was GM at the beloved Nani's Piri Piri Chicken from 2020-2022, and then returned to lead the Buxton Hall kitchen for its final two years of service. Nick lives on his own Big Ivy Little Farm in Weaverville, NC, with his partner and their chickens, goats and homestead hogs.
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Peter Pollay

Co Owner & Executive Chef
Posana Restaurant

A graduate of The Culinary Institute of America, Executive Chef Peter Pollay has over 20 years of experience working in kitchens for Wolfgang Puck at Granita and Spago Chicago, David Burke at Park Avenue Café, Waldy...

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A graduate of The Culinary Institute of America, Executive Chef Peter Pollay has over 20 years of experience working in kitchens for Wolfgang Puck at Granita and Spago Chicago, David Burke at Park Avenue Café, Waldy Malouf’s Hudson River Club, and Larry Levy.  His philosophy of sourcing premium ingredients, working with the local farming community, and never taking shortcuts can be sampled at any of our restaurants.  Peter Pollay opened Posana with his wife Martha in 2009 as a café and then re-launched as full service restaurant in 2013 after an extensive renovation. His Restaurant, Posana, offers a sophisticated local and seasonal menu that compliments the friendly, relaxed sentiment of Asheville, NC. Peter is heavily involved in the local farming community, launching his own urban garden in 2015 and hosting an annual benefit dinner supporting the ASAP’s Growing Minds Program. Peter has served as president of Asheville Independent Restaurants and led efforts to secure Asheville’s title as the first “Greenest Dining Destination” in the U.S. When he’s not in the kitchen, Peter enjoys gathering for a family meal, cheering his kids on at soccer games, and traveling with his family.
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Brian Crow

Culinary Director
Chestnut Restaurant & Corner Kitchen

Recognized as a “culinary game-changer” in Zagat Magazine and as one of the “top 30 chefs under 30” during his time in Colorado, Brian’s career began modestly but has consistently grown alongside his talents...

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Recognized as a “culinary game-changer” in Zagat Magazine and as one of the “top 30 chefs under 30” during his time in Colorado, Brian’s career began modestly but has consistently grown alongside his talents. With a family of seven children, it wasn’t easy for Brian’s mother to feed everyone, but she managed. Her resourcefulness and ingenuity in the kitchen inspired Brian; to this day, he gets nostalgic picking beans, peeling potatoes, and reminiscing about her famous bacon-fried chicken.   While at culinary school, Brian started working at The Corner Kitchen where he developed a greater measure of culinary expression.  It was there that he had the opportunity to cook for the former President and First Lady of the United States Barack and Michelle Obama. After culinary school, he landed a sous chef position at Asheville’s renowned Grove Park Inn. Brian returned to North Carolina to become Chestnut’s Executive Chef in 2017. “Reuniting with a family that I worked with in the past was something I could not pass up,” he said. “I firmly believe in Chestnut’s core values and culture and feel blessed by this amazing opportunity.”
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Ann Forsthoefel

Farmer, Chef, Educator
Annie’s Culinary Garden

With over 50 years of experience, it is no wonder that Annie’s Culinary Garden has made waves in gardening, education, and culinary spaces in Black Mountain, NC. Annie comes to the table with a passion..

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With over 50 years of experience, it is no wonder that Annie’s Culinary Garden has made waves in gardening, education, and culinary spaces in Black Mountain, NC. Annie comes to the table with a passion for strengthening community and cultivating spaces where kitchens and farms can flourish together. Her ‘seed to table’ approach bridges the gap from producer to consumer with inherent wisdom and wonder. Annie’s Culinary Garden has a mission to empower individuals to cultivate their own food, champion sustainable practices, and foster biodiversity. The garden produces an array of vegetables, herbs, and edible flowers. From farm-to-table offerings, hands-on culinary classes, and a multitude of online educational resources, Annie works to include all in her mission. It is clear that you can expect nutritious food grown with love and shared with knowledge from the wonder that is Annie’s Culinary Garden!
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Michael Reppert

Owner & Executive Chef
The Blackbird Restaurant

Ever since Michael was a young man he was at the stove cooking. He loved all kinds of food, but landing a job in his uncle’s kitchen was the catalyst that drove his passion for culinary arts through...

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Ever since Michael was a young man he was at the stove cooking. He loved all kinds of food, but landing a job in his uncle’s kitchen was the catalyst that drove his passion for culinary arts through the roof. After graduation from Le Cordon Bleu, Michael worked in some of the most innovative restaurants in Boston, steadily climbing the ladder of the culinary world. As a single father, Michael decided to leave Boston to move to Asheville to be closer to his family. Shortly after arriving in Asheville he started working at the Blackbird. He quickly achieved the prestigious rank of Executive Chef. In March 2019, the time came for the former owners to transition into other opportunities.  Having worked closely with Michael, they knew that he was the only choice to truly carry on their vision for The Blackbird. As a hands-on owner, Chef Michael works with local, regional farmers and food producers. “This ensures that our food is fresh and a true reflection of Western North Carolina. By working with our community to source our restaurant, we are building relationships and supporting good food at it’s roots—-literally!”
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Cay Scheuer

Lead Pastry Chef
Smash Events

Cay's culinary journey began just outside of Philadelphia, where she was deeply inspired by the Amish baked goods she encountered at local farmers' markets. This early exposure to traditional baking....

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Cay's culinary journey began just outside of Philadelphia, where she was deeply inspired by the Amish baked goods she encountered at local farmers' markets. This early exposure to traditional baking sparked her passion for pastry arts. Before making her mark in Asheville, Cay honed her skills at bagel shops, waking up before dawn to bake dozens of bagels and pastries for eager customers. During this time, she developed essential skills that became the foundation for all her future baking. She also learned that bagels should be topped with 4 ounces of cream cheese. Her move to Asheville marked a significant turning point in her career, as she had the opportunity to work closely with mentors at Gan Shan and Milk Glass Pie. Cay’s approach to pastry is a beautiful blend of nostalgia and innovation. She enjoys revisiting classic flavors and techniques, infusing them with a modern twist. Her creations are known for their use of seasonal ingredients, which she expertly combines to craft unique and memorable flavor profiles. Smash Events is thrilled to be a part of Farm to Fork 2024, bringing our passion for culinary excellence to shine a light on food insecurity in WNC.

Farm Partners

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Lee's One Fortune Farm

Tou and Chue Lee
Owners of Lee's One Fortune Farm

Lee's One Fortune Farm is a multi-generational family farm in Marion, North Carolina. The Lees utilize traditional, natural growing practices and organic composts in their production systems. Lee's One Fortune Farm specializes in...

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Lee's One Fortune Farm is a multi-generational family farm in Marion, North Carolina. The Lees utilize traditional, natural growing practices and organic composts in their production systems. Lee's One Fortune Farm specializes in traditional foods from Southeast Asia including sweet sticky rice, purple and red rice, Asian greens, and fruit. They also offer specialty products such as eggs and flowers. In addition to growing an abundance of food, the Lees work to preserve and teach traditional Hmong methods of producing food sustainably. They generously share their harvest with the community by regularly donating produce to Bounty & Soul.
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Tomas C Farm

Jorge and Paty Tomas
Owners of Tomas C Farm

Tomas C Farm is family owned and operated for 20 years in Marion, NC. Managed by sibling duo Paty and Jorge Tomas, the farm specializes in Hispanic specialty foods and the ‘spiciest of peppers’. They produce high quality...

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Tomas C Farm is family owned and operated for 20 years in Marion, NC. Managed by sibling duo Paty and Jorge Tomas, the farm specializes in Hispanic specialty foods and the ‘spiciest of peppers’. They produce high quality foods including squashes, tomatoes, chiles, pumpkins, and sweet corn. Paty and Jorge farm with a focus on community, soil, and environmental health. They believe a healthy system produces healthy foods that support healthy people. Tomas C Farm is a dedicated donator to Bounty & Soul and we also regularly purchase their produce for our community markets.
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Tierra Fértil Coop

Delia Jovel Dubón, Maria Lopez, and Carlos Dubon
Founder of Tierra Fértil Coop

Tierra Fértil Coop is a social and economic initiative started in the midst of the COVID-19 pandemic in 2020 by a group of Hispanic community members living in Henderson County, North Carolina. The Coop stemmed...

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Tierra Fértil Coop is a social and economic initiative started in the midst of the COVID-19 pandemic in 2020 by a group of Hispanic community members living in Henderson County, North Carolina. The Coop stemmed from a collective dream to promote access to resources and build capacity to produce food, and as a result stimulate food justice and racial equity in the local food system. Their organic farm promotes abundance, health, nutrition, education, inclusion, and equitable relationships between the environment and our community. Through our partnership with Tierra  Fértil Coop, we are able to diversify our offerings and provide our LatinX community members with culturally appropriate food.
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Flying Cloud Farm

Isaiah and Annie Louise Perkinson
Owners of Flying Cloud Farm

At Flying Cloud Farm, Farmers Isaiah and Annie Louise started farming in 1999 by planting blueberry bushes and cultivating a 1/2 acre of produce. By 2002, they started their CSA and were vending at three farmers markets...

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At Flying Cloud Farm, Farmers Isaiah and Annie Louise started farming in 1999 by planting blueberry bushes and cultivating a 1/2 acre of produce. By 2002, they started their CSA and were vending at three farmers markets in the Asheville area. They gradually rented more land from family and neighbors, expanded their infrastructure to grow and prepare produce and flowers, extended the growing seasons, and made the farm their full time profession. They continue to learn and implement new ideas every year as they evolve in the pursuit of their passions. Today the farm produces vegetables, fruits, and flowers available at local markets, through their CSA, and at their self-service roadside stand. Flying Cloud Farm donates produce weekly to Bounty & Soul and other local organizations and also invites us out to harvest their excess produce.
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TendWell Farm

Danielle Hutchison & Steven Beltram
Owners of TendWell Farm

TendWell Farm is a family-run, first generation, certified USDA organic farm in WNC with humble beginnings. Danielle Hutchison and Steven Beltram have been growing and producing organic vegetables for over two decades...

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TendWell Farm is a family-run, first generation, certified USDA organic farm in WNC with humble beginnings. Danielle Hutchison and Steven Beltram have been growing and producing organic vegetables for over two decades. What started as a small farm dream on .25 acres has grown to over 200 acres of organic production in the past 10 years. TendWell Farm now grows and distributes over 3.5 million pounds of organic produce annually throughout the South East and beyond, specializing in a variety of fresh, organic products including, tomatoes, kale, lettuces, dandelion greens, parsley and watermelons. The farm prides itself on providing well-paying, morally healthy employment opportunities for people near and far, and is proud to employ upwards of 70 migrant workers each year in addition to their year round employees. Additionally, TendWell stewards their land responsibly, employing regenerative farming practices that restore topsoil, increase biodiversity, improve watersheds, and combat climate change.
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Creasman Farms

Family Owned Creasman Farms

 

Creasman Farms is a 3rd generation fruit and vegetable farm located in Hendersonville, NC. Rooted in apple production dating back to the mid 20th century, the farm has grown throughout the generations to now boast 40 different...

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Creasman Farms is a 3rd generation fruit and vegetable farm located in Hendersonville, NC. Rooted in apple production dating back to the mid 20th century, the farm has grown throughout the generations to now boast 40 different varieties of apples, peaches, nectarines, plums, pears, blueberries, blackberries, fresh flowers, summer vegetables and more! Creasman Farms takes their production of goods to the next level with high quality value-added products such as apple butter, apple sauce, cut flowers, jams & jellies, and preserved vegetables. The family shares their bounty at their farm, six different markets, local restaurants and bakeries, and donates thousands of pounds of apples each year to Bounty & Soul. As Creasman Farms continues to grow and teach their next generation, they look forward to growing more diverse crops and expanding their ever-growing selection.
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Root Cause Farm

Jon McNair
Manager of Root Cause Farm

Root Cause Farm is a non-profit organization creating community solutions to hunger and working towards an equitable and resilient food system. They use food as a tool for community engagement and action,...

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Root Cause Farm is a non-profit organization creating community solutions to hunger and working towards an equitable and resilient food system. They use food as a tool for community engagement and action, growing bountiful organic produce on one acre and distributing the produce at their farm, at the Food for Fairview pantry, and at Bounty & Soul’s community markets. Jon, the Farm Manager at Root Cause Farm, began farming in 2001 at a small organic teaching farm. He relishes in the creative aspect of farming and finds joy in creating beautiful spaces that are welcoming to all, whether that be to sit and work, walk around, or just sit and observe nature at its finest. The most rewarding part for Jon is getting to grow fresh food and sharing it with others. Bounty & Soul also partners with Root Cause Farm to host groups and individuals of all ages and abilities for service learning activities throughout the year.
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Gaia Herbs

Gaia Herbs

 

In Brevard, NC, Gaia Herbs Farm is a living laboratory. The farm serves as a living test of the most up-and-coming methods in organic planting and cultivation. From the moment you step on the flourishing 350 acre farm,...

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In Brevard, NC, Gaia Herbs Farm is a living laboratory. The farm serves as a living test of the most up-and-coming methods in organic planting and cultivation. From the moment you step on the flourishing 350 acre farm, a grove of Hawthorns and over 300 Gingko trees greet you; a symbol of Gaia Herb’s heart and mind. The farm tends carefully to over three million individual plants encompassing nearly 40 different species of herbs. These herbs contribute to the medicines and tinctures that Gaia Herbs produces as the premier natural supplement supplier in WNC. Adding to the farm's biodiversity, Gaia also grows a range of vegetables including rare varieties that are a regular donation to Bounty & Soul.
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Olivette Farm

Laura Penner & Daniel Pettus
Owner of Olivette Farm

Olivette Farm is a project that affirms the Olivette community’s commitment to re-localizing food production in Western North Carolina. Farmers Laura and Daniel cultivate...

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Olivette Farm is a project that affirms the Olivette community’s commitment to re-localizing food production in Western North Carolina. Farmers Laura and Daniel cultivate 4-acres, growing diversified vegetables for farmers markets, restaurants, and their CSA. They serve residents within the Olivette Community and the greater Asheville area. Connecting people to organic food is their passion; making sure the food is nutrient rich and sustainably produced is their intention, along with helping people nourish the natural relationship we share with the land.
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Jasperwood Farm

Anthony Cole
Owner of Jasperwood Farm

In beautiful Leicester, NC, Jasperwood Farm is a 6th generation family farm. Thinking back on an impoverished Appalachia not so different from today, farmer Anthony Cole is motivated...

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In beautiful Leicester, NC, Jasperwood Farm is a 6th generation family farm. Thinking back on an impoverished Appalachia not so different from today, farmer Anthony Cole is motivated to make a change by a love for his community and the belief that all deserve equitable access to food. For this reason, the farm focuses on winter and root crops that provide food security into the colder months. In addition to the farms production of cabbage, sunchokes, winter squash, pumpkins, turnips, and potatoes, they also tend to and harvest wool. It was this shared vision for a more food-secure tomorrow that led Jasperwood Farm into close partnership with Bounty & Soul. Taking the farm a step further, farmer Cole works to make a better tomorrow in more ways than food abundance; Jasperwood Farms employs resilient practices, conserves farmland, and works to educate the next generation of farmers and community members.
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Mountain Horticultural Crops Research Station

Michael Elliot
Farm Manager of MHCREC

Since the early 1900s, a special stretch of land in the Mills River valley has been dedicated to horticultural...

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Since the early 1900s, a special stretch of land in the Mills River valley has been dedicated to horticultural research. This land was tended to and cultivated for decades, and in 1959 NC State University opened the doors to a new research facility that still to this day plays host to entomologists, plant pathologists, soil scientists, horticulturalists, and pomologists furthering their education and scientific research on site. Today the center has grown to nearly 400 acres of tended land growing a diverse range of crops including fruits, vegetables, biofuel crops, specialty crops, and ornamental species. On site, farmer Michael Elliot manages the crop production, rotation, and harvest of experimental and control fields as a basis for the research being conducted. The Research Station donates thousands of pounds of tomatoes, peppers, apples, squash, blackberries, and collards each year and works in close partnership with Bounty & Soul allowing us to plant, tend, and grow food on their land that goes directly to the community.
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Gaining Ground Farm

Anne & Aaron Grier
Owners of Gaining Ground Farm

Set on 70 acres of family-land in Leicester, NC, Gaining Ground Farm prioritizes healthy foods and a healthy environment on the site of this night's event venue Yesterday Spaces....

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Set on 70 acres of family-land in Leicester, NC, Gaining Ground Farm prioritizes healthy foods and a healthy environment in tandem on the site of popular Asheville event venue Yesterday Spaces. Farmers Anne and Aaron Grier both grew up farming dairy and beef cattle and learned more intently about vegetable farming in their educations at Warren Wilson and Brevard Colleges. Both Anne and Aaron were selling farm goods at local markets when they met. Today, the pair along with their two children tend their family land with a herd of cattle, flock of chickens, and 12 acres of vegetable farm land. Gaining Ground Farm incorporates green manure, no chemicals (ever!), high crop diversity, and wild borders as a way of tending to the environmental health of their land and the greater region. The farm and pasture land are run so sustainably that they sequester carbon from the atmosphere!

Music By...

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Ashley Heath

Singer/Songwriter

With a voice often described as "velvet soul," Asheville, NC Singer/Songwriter Ashley Heath has been winning over the hearts of Americana music lovers since 2015. Heath released her third album “Something to Believe” on October 14th, 2022 under Organic Records in Asheville, NC.

Venue Information for Attendees

Click here for map of Event Location & Parking

Click here for map of Shuttle Location

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Questions about the event? Email: aiyanna@bountyandsoul.org

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