Small Bites

Now’s your chance to get up close and personal with “The Garlic Freak,” aka Hominey Valley garlic farmer Tom Sherry (he was profiled in the Sept. 27 Xpress, you might recall). On Thursday, Oct. 19, the Appalachian Sustainable Agriculture Project will host a fragrant fund-raiser at Sherry’s Whistlepig Farm. Dinner will be cooked by local chefs using locally grown food, and guests will chow down to the sounds of classical and old-time musicians. Also planned are informal discussions of the local-food movement and a “sunset stroll” around Whistlepig. The cost of the four-chef, four-course dinner is $75 per person. For tickets, call Laurey’s Catering at 252-1500. For more on ASAP, call 236-1282 or visit www.AppalachianGrown.org.


Sure, it’s a national chain restaurant, but Carrabba’s Italian Grill has won fans even among the Asheville area’s independent-minded foodies. Earlier this week, Carrabba’s opened a new location at 332 Rockwood Road in Arden. The restaurant is open for dinner seven days a week. Call 654-8411 for more information.


Where’s the beef, you ask? Well, if you’re looking for the hormone- and antibiotic-free variety, it’s at Warren Wilson College Farm. They’ve got pork, too, and it’s also produced using the farm’s sustainable-agriculture methods. And now’s the time to get you some, with the deadline of this season’s Warren Wilson College Farm Beef and Pork Sale fast approaching. Beef and pork packages come in several sizes, and orders must be received by Oct. 17 (with the goods to be picked up on either Nov. 11 or Nov. 18). For ordering information, call the farm at 771-3014 or visit www.warren-wilson.edu/farm.

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