Press release:
For Immediate Release:
Asheville, NC. On March 12, 2016, Organic Growers School will be hosting a Farm to Table Dinner, entitled “Dine with Pierre & OGS” to benefit Organic Growers School.
The event will take place following Saturday classes at the 23rd Annual Spring Conference, at 5:30pm at the UNCA Campus, Asheville, NC. Attendees at the dinner do not have to attend the Spring Conference as the events are sold separately.
The dinner will feature four delicious courses of expertly curated local foods, unique presentation, and mouth dishes for all palettes. The menu promises to showcase spring’s freshness, and WNC’s bounty.
Reception Includes: Local vegetable pickles, assorted local cheeses, and cured meat selections. Plus local beer, wine and cider.
Dinner Includes:
- Salad: Curly cress, Arugula, and Red Mizuna salad. Shaved fennel. Tart cherries. Pork cracklins. Lemon vinaigrette.
- Entree: Grass fed beef short rib and oxtail with pan jus. Root vegetable hash. Bamboo shoots au gratin.
- Vegan entree: Chorizo-style seitan with mushroom. Root vegetable hash. Bamboo shoots au gratin.
- Dessert: Pistachio-crusted poached apple. Goat cheese. Honey. Violet.
The menu is curated by Meredith Leigh who is a food and farming specialist who has been involved with many commercial and homestead herds of cattle, poultry, swine, sheep and goats over the last 12 years. She has worked as a butcher, chef, teacher, nonprofit executive director and homesteader, all in search of realistic solutions for sustainable food. She writes, works, cooks and eats with the goal of helping others to understand that food is the most fundamental common denominator to our collective and individual quality of life. She is the author of The Ethical Meat Handbook, Complete home butchery, charcuterie and cooking for the conscious omnivore, and was the Executive Director and Spring Conference Coordinator of Organic Growers School for more than 10 years.
Special Guest, local comedian and fruit grower, Bill Whipple, will host, in character as Pierre Geaux, a well-known “agronoconomist.” Pierre, with all the finesse of a French food snob, is a passionado for what the French call “Terroir” or local flavor. Pierre is on a mission to teach Americans something about cuisine and he encourages us to eat something “interesting” by exploring the local flavors of small farms. Pierre will be addressing the dinner audience with profound, esoteric, arrogant, and amusing insights related to food, culture, delight and the heart.
Cost: Tickets to the Dine with Pierre & OGS can be purchased on a sliding scale from $75 to $125 per diner. The benefit serves to spread support and education for organic growing in the WNC region. Organic Growers School’s mission is to inspire, educate, and support people to farm, garden and live organically. All proceeds go to benefit this important work.
To register for the dinner please go to http://organicgrowersschool.org/annual-spring-conference/dine-with-pierre/ or call 828-278-9332.
Before you comment
The comments section is here to provide a platform for civil dialogue on the issues we face together as a local community. Xpress is committed to offering this platform for all voices, but when the tone of the discussion gets nasty or strays off topic, we believe many people choose not to participate. Xpress editors are determined to moderate comments to ensure a constructive interchange is maintained. All comments judged not to be in keeping with the spirit of civil discourse will be removed and repeat violators will be banned. See here for our terms of service. Thank you for being part of this effort to promote respectful discussion.