Asheville’s local restaurant and neighborhood butcher bar Foothills Meats is bringing back its intimate Butcher’s Table Dinner Series for a 5th season beginning Thursday, Oct. 10 and every Thursday thereafter. Featuring a new guest chef from around the region for each dinner, this series treats a small number of guests to a multiple-course meal accompanied by curated drink pairings and great stories.
The initial Butcher’s Table Dinner, which began as a humble 5-course meal for 12 people on the front porch of the Foothills’ flagship location, has evolved into an ever-popular, sold-out dining experience unlike any other in the Asheville area.
Each dinner includes a meat-inspired dish, accompanied by seasonal vegetables, housemade pickled vegetables, local artisan and/or fine cheeses, handcrafted desserts, and other goodies. While the locally sourced menu will change each week, past events featured menu items such as a butcher board of house-made Braunschweiger and salami, house pickles, and English cheese curds; a crostini of beef tartare and horseradish cream; platters of local, pasture-raised porchetta and standing beef rib roast; and an apple pie in a hot cast-iron skillet.
For the kick-off dinner on Oct. 10, diners will be served by guest chef Kyle Lee McKnight, the Food and Beverage Director and Executive Chef at Barrister’s at the Esquire Hotel in Gastonia, NC.
Guest chefs for upcoming Butcher’s Table Dinners include Elliott Moss of Buxton Hall Barbecue and Michelle Bailey of Smoky Park Supper Club.
Each Thursday dinner begins at 6 p.m. Tickets are $60 per person with an optional $12 per person add-on for drink pairings with each course. Tickets may be purchased online at http://foothillslocalmeats.com/butchers-table.