As part of the 11th annual Asheville Bread Festival, Smoky Park Supper Club will hold a special public dinner on Saturday, May 2nd at 6:30 pm, at 350 Riverside Drive in the River Arts District.
The dinner will be the first menu collaboration for operating partner and local farm-to-table pioneer Mark Rosenstein and newly appointed executive chef Michelle Bailey, and will be held in the Boathouse, an open-air venue overlooking the river on the grounds of Smoky Park Supper Club.
“We’ll have the oven going and it will be a combination of seasonal food out of the wood fired oven and off the grill,” said Rosenstein.
According to Rosenstein and Bailey, the dinner will feature the following selections:
· Festival breads & cheeses served with toasted nuts & honey
· Mozzarella & pesto empanada / Lamb & green olive empanada
· Spring salad of spinach, arugula, and oven crisped onions with Meyer lemon & olive oil
· Arista of pork - a roulade of Apple Brandy Farm loin of pork roasted with fennel seed, garlic, pepper & rosemary
· Fire roasted beets, baby turnips and carrots
· Wood grilled asparagus in olive oil & lemon zest, spring onions & portobello mushrooms
· Strawberry rhubarb cobbler with browned oats crumble & hand-whipped sweetened cream
Tickets are $30 per person, and include local draft beer, red or white wine, and soda selections. Tip and tax is included in the price. For reservations, call event organizer Steven Bardwell at (828) 683-2902 to confirm seating. Tickets will also be available at a first come, first serve basis at Smoky Park Supper Club the day of the event.
“No doubt about it, this festival showcases many of the best bread bakers and most innovative ideas in bread today," said festival organizer Steve Bardwell, purveyor of Wake Robin Farm Breads, a family-owned bakery located in the Sandy Mush community for the past 15 years.
“We’re delighted to have Mark and Michelle cook for us at Smoky Park Supper Club to close out the festival. It’s going to be a really special dinner, bringing together farmers, millers, bakers, and bread enthusiasts for an evening of bread talk, good food, and good company in a beautiful setting,” Bardwell added.
About Smoky Park Supper Club
Smoky Park Supper Club is located at 350 Riverside Drive in Asheville, North Carolina, in the River Arts District. It is the nation’s biggest shipping container restaurant to date, on close to two acres of land, featuring a wood-fired menu, wrap-around deck, and stunning views of the French Broad River. Smoky Park will open later this summer with a wood-fired menu designed by local farm-to-table pioneer Mark Rosenstein and executive chef Michelle Bailey. For more information, visit smokypark.com.
About the Asheville Artisan Bread Baker’s Festival
The Asheville Artisan Bread Bakers' Festival, May 2-3rd, celebrates local farmers, millers, and bakers, with over 15 participating local artisan bakeries, hands on workshops and lectures, and a dinner with the bakers. This years special guests include three of the most respected bakers in the United States: Lionel Vatinet, Peter Reinhart, and Jeff Yankellow. The festival is sponsored by local bakeries, the Bread Bakers Guild of America, Slow Food Asheville, Lindley Mills, ASAP, Montford Walk-in Bakery, A-B Tech, Ingles Markets, and King Arthur Flour.