Foothills' February Workshop Series with Pisgah Brewing Company Rebecca Word, Elliott Moss and Craig Deihl join us for a whole month of meaty learnin' and Pisgah brewin'!
Tickets available online. See links below.
Bones, Stocks and Pastured Animal Fats- What Your Mamma Didn’t Tell You (but Rebecca will) Tuesday, February 3rd 6pm-8pm Pisgah Brewing Company 150 Eastside Drive, Black Mountain, NC $9 per person, 125 seats available, includes supper Tickets available at:http://praisethelard.brownpapertickets.com/ and at the Black Mountain Butcher Shop Rebecca Word presents the latest science on health and nutrition as related to animal based proteins including morrow bones, fat, lard, and nourishing stocks. Learn why animals raised on pasture are not only better for the land but are also better for your health. We’ll enjoy a hearty, meaty stew with bacon cornbread. Cash bar.
An Evening with Chef Elliott Moss and a Damn Fine Pig Tuesday, February 10th 6pm-8:30pm at Foothills Deli and Butchery 1196 Old US Hwy 70, Black Mountain, NC $175 per person, 8 available. Includes food and beverages Tickets available at:http://mossandapig.brownpapertickets.com/ Chef Elliot Moss demonstrates the art of butchery of a local, pasture raised hog and discusses food, cooking and his love of barbecue. Enjoy an intimate evening of artisan butchery, great conversation and free samples of Pisgah beer paired with some of Elliott’s favorite pork dishes. Guests will take home a sampling of fresh meats from the hog.
Advanced Charcuterie for Chefs with Craig Deihl Tuesday, February 24th, 10am-5pm at Foothills Deli and Butchery 1196 Old US 70, Black Mountain, NC $275 per person, 8 available, Includes lunch and beverages Tickets available at:http://realdeihl.brownpapertickets.com/ Chef Craig Deihl breaks a local, pasture raised hog and demonstrates fine processing technique for charcuterie. This session is a special focus on optimizing utilization for economics and labor for small, commercial kitchens, restaurants and retail butcher shops. Guests will be treated to an array of tastes from Craig’s personal collection of cured meats. Ploughman’s lunch and free samples of Pisgah beer are included. This workshop is only for professional chefs who have prior experience in butchery and preserving meats. Guests should bring non-slip shoes and a coat.
Rebecca Word is a licensed Naturopathic Doctor (ND) at Blue Ridge Naturopathic Medicine in Black Mountain, NC. She is also an instructor for the Center of Massage and Natural Health in Asheville where she teaches Anatomy, Physiology, Pathology as well as Diet and Nutrition. Rebecca has been a teacher at the Southeast Wise Women Herbal Conference and regularly provides community lectures at Cheshire Fitness Club, the Black Mountain Library and other local venues. Rebecca utilizes nutrition, botanical medicine, homeopathy, hydrotherapy, lifestyle counseling, principles of Asian Medicine and in-depth consultation in practice. Her passion comes through strongly in her teaching by using education and a good dose of humor to empower others.
Chef Elliott Moss is a son of the low country of South Carolina. The rich characters, humble altitude and low country cuisine he grew up with very much influence his approach to cooking today. Having paid his dues for years in the food industry, it was a move to Asheville to helm the kitchen at The Admiral that brought him regional and national attention as one of the most acclaimed chefs in the area, earning rave reviews from The New York Times, GQ Magazine, Food & Wine, Martha Stewart Living, Conde Nast, Garden and Gun, Southern Living, Bon Appetit and more. Elliott was nominated for the James Beard Award for the “Best Chef Southeast” in 2013 and was invited to cook at the Annual James Beard Sunday Supper in Atlanta along with many other notable James Beard award winners and nominees from the South. Elliott’s recent projects include Punk Wok, his ode to Appalachian –meets-Asia cuisine and The Thunderbird at MG Road, blowing minds and palates with his take on Retro-Southern cooking. His newest project, currently under construction, is Buxton Hall Barbecue, bringing wood-smoked, pit cooked, whole-hog barbecue to downtown Asheville.
Chef Craig Deihl grew up in Pennsylvania in a quintessential American household, where every evening dinner was on the table by the time his father was home from work. His mother, an “unbelievable” cook, graced the family’s table with homespun meals—a ritual which remains to be one of the biggest influences he has had as a chef. Craig is currently the owner and founder of Artisan Meat Share and Executive Chef at Cypress in Charleston, SC, the city he calls his home. In 2010 Deihl was chosen as Chef of the Year by the Charleston chapter of the American Culinary Foundation. That same year, he was a semi-finalist for a prestigious James Beard Foundation award for “Best Chef Southeast”, and was a nominee for the award in 2011 and 2012, as well as a semi-finalist again in 2013. Since 2011, he has led Slow Food Charleston’s Chefs-in-Schools program, which places local chefs in schools and educates students on healthy food choices through classroom demonstrations, after-school programs, tastings and professional development. In 2009 Deihl pioneered the CSA-like concept for preserved meats with the Artisan Meat Share. In late summer 2014 Artisan Meat Share opened brick and mortar deli and butcher shop, offering award-winning charcuterie, freshly butchered meat and delicious sandwiches. To date, Deihl has produced over 90 types of charcuterie.
Casey McKissick Foothills Deli and Butchery Black Mountain, NC Follow us on Facebook www.foothillslocalmeats.com mobile: 828-216-2966 shop: 828-669-8200 Come for the Meat. Stay for the Revolution!
