Culinary Anthropology are our exploration based projects into how history and our food connect us as a community.
Beginning in the Winter of 2012 - Aaron Morell of Grae Skye Studios collaborated with Mike Moore of The Blind Pig to capture behind the scenes footage of the passion and work of two remarkably talented Asheville chefs, Brian Canipelli of Cucina 24 and Drew Maykuth of The Admiral. The Rising Sun dinner was a 12 cours Japanese dinner collaboration which took place in an Appalachian dairy barn in Western Buncombe County for over 100 guests. Proceeds supported the Appalachian Sustainable Agriculture Project of WNC.
The Preserve film project began in Spring of 2012 and was a six month journey to capture the stories of the farmers and food producers of our part of Southern Appalachia. Film vignettes included Earl and Colleen Cruze of Cruze Dairy Farms, Alan Benton of Smoky Mountain Country Hams and Bentons Bacon, Chef Mark Rosenstein, Chef Suzy Phillips, Aaron & Anne Grier of Gaining Ground Farms and Walter Harrell of Imladris Farms.
Mr. Allan Benton as Guest of Honor. Preserve with Chef John Fleer.
Ronni Lundy- Southern Food Writer with Jed Portman Assistant Editor of Garden & Gun Magazine, Chef Travis Milton and Chef Elliott Moss.
The Tsalagi dinner and film project was held in the Fall and Winter of 2013 and captured a research based interview and dinner experience with Cherokee Tribal Culturalist Myrtle Driver, as well as the remarkable work of local forager Alan Muskat. This dinner featured chefs Elliott Moss, Justin Burdett, Mike Moore and Travis Milton producing a dinner event focused on the Great Cherokee Nation of the Southern Appalachians. Proceeds supported The Cherokee Preservation Foundation.
Preserved Pork in Fat, Dried Apple, Onion and Beans. Chef Elliott Moss.
H.Ave Pickled NC Muscadine Grapes by Chef Kyle Mcknight.
The Brogue dinner was produced in the Fall of 2015 after a four month research process delving into the culture and history of Down East North Carolina. This research based dinner brought together seven chefs from three states for open pit and wood fire cooking on historic Harkers Island, NC. The chefs participated in the harvest of seafood from heirloom weirs by local fishermen in the Atlantic. Seven Courses of local seafood, pork and fresh produce featured many historic dishes of Native American origin and colonial Carolina and the local region. Proceeds supported The Boys & Girls Club of Coastal NC.
Fresh Pomfret- Eddie Willis & Mr. Big Seafood Harkers Island, NC
Chef Nate Allen describes his offering with an All staff menu meeting