The Smoky Park Supper Club is launching a new effort to support the local community with its inaugural Small Fires dinner this Saturday. Organized by chef Mark Rosenstein in a partnership with Iron Circus Productions — a catering company started by graduates of the Green Opportunities Kitchen Ready Program — the event promises hors d’oeuvres and four courses complemented by Noble Cider.
The dinner will be held at the Boat House, the open-air event venue on the restaurant’s grounds. Rosenstein notes that while it may be chilly, “We are under a roof, and there will be plenty of flames.”
The menu was designed by Rosenstein — a pioneer of Asheville’s fine-dining scene and a maven of the wood-fired foods movement — and will be prepared by Kitchen Ready graduates. Featured dishes will feature chapa-seared Blue Ridge Mountain Creamery provolone cheese on black-walnut bread with walnut oil, a wood-grilled parsnip- and cabbage-stuffed Apple Brandy Beef flank steak with cider reduction, Gaining Ground Farm roasted pumpkin filled with roasted root vegetables, and for dessert, an apple tart with Noble Cider caramel sauce.
Rosenstein says he hopes to host four to six Small Fires dinners in the coming year, with the next event tentatively planned to coincide with the 2016 Asheville Bread Festival, an annual springtime event coordinated with A-B Tech.
The dinner will be held 5:30-7:30 p.m. Saturday, Dec. 5, at Smoky Park Supper Club, 318 Riverside Drive. Warm clothing is encouraged since the event takes place outdoors. Tickets are $53.50 each, including dinner, aperitif and service. A cash bar will be available. Proceeds from the dinner will benefit the Kitchen Ready program, which helps train underserved members of the Asheville community in the skills of commercial kitchen work. For tickets, call 350-0315 or visit the Smoky Park website.