Our November 'Live Fire' event will be hosted at Hickory Nut Gap Farm on Sunday, November 9th. We’ll be joined by an incredible group of chefs and food creators to offer you some delicious and creative dishes. At each event, we strive to provide a variety of vegetable-forward options.
These events are casual and relaxed with a strong focus on food that supports regional sustainability and resilience. Your ticket is an admission ticket that allows you to sample all the fantastic dishes, beverages, and educational activities. We generally have a short presentation partway through to highlight our work and enable the chefs to share their passions!
Produce
Chefs receive a Utopian Seed Project ‘Pantry List’ of crops and ingredients that we have in storage or in the field. We ask chefs to be inspired (not limited) by these ingredients and supply whatever they select from the list. We will be working with local partners Hickory Nut Gap Meats and Spicewalla to support the chef's dishes as well.
Each Chef will offer a single dish.
Eric Morris (Foothills Meats)
Grilled Hanger Steak + Sweet Potato + Harissa + Yacon +
Sea Island Red Peas + Maglia Rosa Tomato
Vegetarian Option:
Grilled Sweet Potato + Harissa + Yacon +
Sea Island Red Peas + Maglia Rosa Tomato
Paul Pike (Master BBQ)
Ginataang Bilo Bilo
Glutinous Rice Balls + Bananas + Sweet Potatoes + Taro +
Tapioca Pearls + Jackfruit + Coconut Milk
Vegetarian
Brooke Adams (Finest AVL)
Brasato di Guanciale di Manzo
Red Wine Braised Beef Cheek + Miso Glazed Sweet Potatoes + Wood-fired Grapes + Pistachio
Vegetarian Option:
Miso Glazed Sweet Potatoes + Wood-fired Grapes + Pistachio
Silver Iocovozzi (Neng Jr.’s)
St. Louis Style Smoked Ribs
Calabrian and Fresno Pepper + Muscadine
Taro Laing
Fermented Shrimp Paste + Pork + Coconut Milk
Vegetarian option:
Taro Laing
Smoked Mushroom Powder + Coconut Milk
J Chong (J. Chong Eats)
Fermented Black Bean Braised Pork Cheeks + Grilled Taro & Sweet Potato Cake +
Sorghum Pickled Bittermelon + Yacon Salad
Vegetarian Option Available
Luis Martinez (Tequio Foods)
Black Eye Peas + Beef Tongue + North Oaxacan Mole + Dried Chilhuatle Electricity
Vegetarian Option Available
Nick Noren (Food Experience)
Braised & Charred Beef Tongue + Sweet Potato Mash + Plai Root + Salsa Macha +
Smoked Anaheim & Fish Peppers + Sorghum Vinegar Pickled Yacon
Vegetarian Option:
Queso Fresco + Sweet Potato Mash + Plai Root + Salsa Macha +
Smoked Anaheim & Fish Peppers + Sorghum Vinegar Pickled Yacon
Chris Cox (Hail Mary)
Flame-Grilled Beef Heart Tartare + Taro Tater Chips + Cheeseburger Accompaniments
Mallory Foster (Rhubarb)
Toasted Pavlova + Taro Cake + Smoked Sweet Potatoes + Pickled Apples +
Whipped Miso Mascarpone + Cinnamon Peanuts
Vegetarian
Chayote Demo Station
Delia Jovel Dubón from Tierra Fertil will be running our home-cook focused demonstration table to introduce you to chayote. She'll have a small sample to offer and accompanying recipe, and will be answering all your chayote cooking questions!
Sweet Potato Tasting Table
Utopian Seed Project
Explore the flavors; leave your thoughts.
