Asheville’s Chestnut will host its second annual Guest Chef Ramp Dinner on April 23, featuring five local chefs and an assortment of dishes highlighting one of Appalachia’s most celebrated spring delicacies. In addition to notable chefs’ creative dishes, a local ramp forager will start the evening with a short discussion about the native edible plant.

Corner Kitchen’s executive chef Josh Chapman will be joined by , Chef de Cuisine Kenneth Blalock of Copper Crown, Executive Chef Ryan Kline of Zambra Tapas Wine and Bar, and Executive Chef Duane Fernandes of Hemingway’s Cuba.

Ramps are one of the first vegetables to emerge from the soil after a long winter. With a flavor more pungent than garlic, leeks, and onions, they are coveted by chefs and foodies.

For Brian Crow, this event serves both a culinary and educational purpose. “The impetus for the guest chef ramp dinner was two things. First, an homage to ramps,” he said. “When I moved back to Asheville, I discovered that ramps are less and less sustainably sourced. To me, it was fundamental to showcase this unique vegetable and educate diners about the importance of its conservation. The other reason for this dinner is to encourage the collaboration and creativity of Asheville chefs. At Chestnut, it’s important to us that we continue to cultivate a culinary bond between independent restaurants.”

Chef and Corner Kitchen Co-owner Joe Scully said, “Spring gives us many exciting ingredients. As it is the yearly rebirth, we believe it is appropriate to gather our friends together and make a great meal to celebrate all that is new.”

The event begins at 6 p.m. with passed hors d’oeuvres. Tickets are $125 per person to include food, alcohol, tax, and gratuity. The Corner Kitchen welcomes new and loyal guests to take part in this seasonal occasion. Tickets may be purchased online or you may call 828-274-2439.

Purchase tickets at https://www.westmorelandscully.com/event/2nd-annual-guest-chef-ramp-dinner/.

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