Join us for a seasonal exploration of Asheville’s natural edible landscape in a five course meal at the Rickhouse bar inside Catawba's South Slope brewery. Take a walk through nature and feast your senses on the incredible bounty our surroundings have to offer. Chef Rob Starr of Belly Up has partnered with local educational foraging school, Wild Artemisia to create a menu sourced from Asheville’s extensive edible offerings and carefully paired with Catawba craft beers.
TICKETS ARE NOT AVAILABLE AT THE DOOR. Prepurchased tickets are required.
Our menu will be announced in early March of 2017, based on the bounty our landscape has available for forage in the earliest breath of Spring!