Smoky Park Supper Club — the nation’s largest shipping container restaurant opening aside the French Broad River — will hold a dinner this Saturday, May 2 at 6:30 p.m., in conjunction with the 11th annual Asheville Bread Festival. Many participants from the Bread Festival will be in attendance, although general admission tickets will also be made available to the public.
The menu for the event — which includes treats like festival breads and cheeses, various empanadas, spring salad, arista of pork, fire-roasted and wood-grilled veggies and strawberry rhubarb cobbler to sweeten the deal — will mark the first culinary collaboration between operating partner Mark Rosenstein and the eatery’s newly appointed executive chef Michelle Bailey.
“We’re delighted to have Mark and Michelle cook for us at Smoky Park Supper Club to close out the festival. It’s going to be a really special dinner, bringing together farmers, millers, bakers, and bread enthusiasts for an evening of bread talk, good food, and good company in a beautiful setting,” says Asheville Bread Festival organizer Steve Bardwell.
A $30 ticket (tip and tax included) covers dinner, local draught beer, wine and soda.
Smoky Park Supper Club is at 350 Riverside Drive. Call Steven Bardwell at 683-2902 to reserve a seat. Tickets will also be available on a first come, first served basis on the day of the event.
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