On Monday, Sept. 12, Zambra tapas bar in downtown Asheville will feature a special nose-to-tail dining experience with chef Adam Bannasch. The event — open to the public — is a mixer presented as part of the Carolina Meat Institute Workshop, a collaboration between NC Choices and A-B Tech's highly regarded culinary arts program. For more information about the whole animal butchery workshop for chefs and farmers taking place at A-B Tech, visit carolinameatconference.com.
Heavy hors d’ouevres and a cocktail hour will supplement the four-course meal. Cost for the evening is $38 per person, including tax and gratuity. Pisgah Brewing Company will provide beer, free with purchase of a ticket (wine and cocktails must be purchased at extra expense).
Zambra will be set aside entirely for this private event. The dinner will offer a chance to network with those in the meat industry — and eat great food made with local meat from East Fork Farms and Hickory Nut Gap. Advance reservations are required for the event, but participation in the Carolina Meat Institute is not required to attend. Cocktail hour begins at 6 p.m., followed by dinner.
Buy tickets at carolinameatconference.com. More information about Zambra at zambratapas.cpm, and more information about NC Choices at ncchoices.org.