PRESS RELEASE FROM BELLY UP TRUCK:
Wild Asheville: An Artful Pairing of Foraged and Farmed Foods.
November 16th at 7:00 PM in the Rickhouse Bar at Catawba’s South Slope Brewery
Join us for a monthly, seasonal exploration of Asheville’s natural edible landscape in a five course meal at the Rickhouse bar inside Catawba’s South Slope brewery. Take a walk through nature and feast your senses on the incredible bounty our surroundings have to offer.
Chef Rob Starr of Belly Up has partnered with local educational foraging school, the Wander School, to create a menu sourced from Asheville’s extensive edible offerings and carefully paired with Catawba craft beers.
MENU
biteprosciutto cracker, maitake goat butter, nettle kimchi, reduced vinaigrettepaired with a 3oz Farmer Brett with Peachesstartchickweed sorrel salad, pickled burdock root, miso cured soft boiled egg, evergreen vinaigrettepaired with a 10oz White Zombie White Ale
smallwild zatar rubbed pork belly, smoked sunchoke puree, charred wild onion, dandelion chimichurripaired with a 10oz King Winterbolt Winter Alelargerabbit cacciatore, heirloom carrot, autumn olive, shiitake, garlic mustard, sumac pappardellepaired with a 10oz Black Dome Stoutsweetblack walnut shortbread, preserved trifoliate orange curd, mountain ash chocolate twigpaired with 3oz Barrel Aged Scotch Ale
*Tickets $45 at Eventbrite.com*
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