Asheville’s first underground supper club, ‘Blind Pig,’ gets organized

Jason Sandford

Jason Sandford is a reporter, writer, blogger and photographer interested in all things Asheville.

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Sounds interesting. From loyal reader who wants to remain anonymous for now:

First of all, love your page/writing, have been a follower for years. I am originally from San Francisco; moved to Asheville in ’04 with my wife. We are torch carriers for Asheville’s cuisine.

I am a chef and former restauranteur and have recently collaborated with several other chefs in the area in forming Asheville’s first underground supper club called: “Blind Pig.” We are orchestrating our first event soon in Asheville at a local art gallery. We are in the fetus stages of this developmental local cuisine revolution still; we have a website under development that will launch soon, screen print t’s from one of Asheville’s best screenprinters as well as a Facebook page that has recently been launched.

We would love your help in reaching out through media to your Asheville audience (inconspicuously) about us. We are the first ever asheville supper club and have visions of this being a permanent fixture and vessel in order to bring about true experience of Asheville cuisine and true rooted Appalachian food ingredients. We are very passionate about this process and we all come from professional background in food.

A typical dinner is orchestrated like this: Menu misenplace will be listed from local, foraged and wild ingredients and the guest chef or chef’s will have the head’s up for menu creation at least three weeks in advance. Typically prepared as a guest plated tasting menu of 6-9 courses; there are no rules to what goes on a plate and in reverence to regarding cuisine as true art we ask the guest chefs to plate and teach about each dish in front of the guests.

We are seeking our first event to be orchestrated after hours at a local art gallery. The events will be small at first with controlled reservations of 30-40 ppl. Location will be undisclosed until 2 hours prior to the event. We have a plethora of guest chefs from some of the best Asheville area restaurants on board. We would love your support in promotion of this. We hope to hear from you.

Regards,

Blindpig Appalachia