Calendar of Events

Come join us for Business After Hours at Red Tree Builders!

Feel free to bring a gift to be raffled off as door prizes towards the end of the evening. Bring your business cards for networking and a chance to win prizes!

This event is offered as a benefit for Chamber membership. We welcome you to come and check us out! Please contact Jessica Kanupp, our Member Development Specialist, at [email protected] if you’re considering a Chamber membership.

STATIONARY FUN – Creekside play area has a treehouse and wee slide ➤ The Big Barn has our Sound Silo full of instruments to play on and make noise, trikes on the trike track around a REAL tractor and cornhole boards(ask the staff for bags) ➤ On the grassy slope behind the Big Barn we’ve got our famous and fast culvert tunnel slides for all ages, hammocks on the hill and tetherball!

Availability: All stationary fun is available every day during business hours of 10-5, starting September 2nd, through the rest of the season- tetherball will be back in action starting September 6th!

ANIMALS TO SEE – We will have a brooder house full of chicks in various ages and stages all season, there will typically be mama pigs and piglets in agritourism pens on the hill, more rarely there will be grazing cattle in a nearby field.

FOOD TRUCK SCHEDULE

9/2 Sat  11-4 Fern Leaf CCS Food Truck

9/16 Sat 11-4 Milk & Honey Food Truck – they will be serving HNG beef for their all-American burger!

9/24 Sun 11-4 *Big Barn Market* Root Down Farm Food Truck

9/30 Sat 11-4 Milk & Honey Food Truck

10/7 Sat 11-4 Fern Leaf CCS Food Truck

10/14 Sat 11-4 Milk & Honey Food Truck

10/15 Sun 11-4 El Bodegon Food Truck

10/22 Sun 11-4 El Bodegon Food Truck

10/29 Sun 11-4 *Big Barn Market* Grush’s Cajun Dino Grill Food Truck

11/4 Sat 11-4 Fern Leaf CCS Food Truck

FALL SEASONAL OFFERINGS

APPLES – Our partners in Edneyville, NC, Lyda Farms, bring some of the best in the region. Local and low spray, folks come every year to get the best of fall in NC by the bag to bake, stew, butter, sauce and of course, crunch into while sitting on the farm.

Availability: Apples will be available to buy starting September 9th, they will typically run out Mid to late October.

FRESH PRESSED CIDER – We press fresh apple cider every year, comprised of our historical orchard apples on the Old Sherrill’s Inn property and apples from our partner Lyda Farms. This is a raw, unpasteurized product – delicious and changeable as the season, no added sugar or seasonings.

Availability: 1st pressing September 13th, bottled cider will be in the store for purchase September 14th!

JACKOLANTERN PUMPKINS – We work with several WNC veggie farmers in the area, including Hawkins Farms. We’ll have pumpkins arranged all around the Farm Store to display their beauty AND make sure you get *just the right one*. The seeds are dynamite when roasted, too…

Availability: Coming Mid-September, they will typically run out by end of October so make sure you get yours! 

EDIBLE SQUASH & DECORATIVE GOURDS – From Mr. Anthony Cole’s farms, we have some long-lasting festive gourds to decoarate for the season, and a broad variety of edible squashes and pumpkins perfect for pies, soups and pasta.

Availability: Coming Mid-September.

Wanna hear the best local music ​and​ drink the best local beers? Hop aboard LaZoom’s Purple Bus and rock out with a local band while we take you on a journey to Asheville’s premiere local breweries.

Get ready for a full-on evening of authentic mountain culture. Your senses will come alive with sights, sounds, smells, and flavors of farm-fresh creations being prepared live. Meet the farmers and feast on their bounty from Sunburst Trout Farm, Anson Mills and Painted Hills Natural Beef. End the evening with the foot-stomping live music of Back Porch Orchestra. It’s a fun, down-on-the-farm festival of the senses and a celebration of great Southern culinary traditions — part of Highlands Food and Wine Festival.

STATIONARY FUN – Creekside play area has a treehouse and wee slide ➤ The Big Barn has our Sound Silo full of instruments to play on and make noise, trikes on the trike track around a REAL tractor and cornhole boards(ask the staff for bags) ➤ On the grassy slope behind the Big Barn we’ve got our famous and fast culvert tunnel slides for all ages, hammocks on the hill and tetherball!

Availability: All stationary fun is available every day during business hours of 10-5, starting September 2nd, through the rest of the season- tetherball will be back in action starting September 6th!

ANIMALS TO SEE – We will have a brooder house full of chicks in various ages and stages all season, there will typically be mama pigs and piglets in agritourism pens on the hill, more rarely there will be grazing cattle in a nearby field.

FOOD TRUCK SCHEDULE

9/2 Sat  11-4 Fern Leaf CCS Food Truck

9/16 Sat 11-4 Milk & Honey Food Truck – they will be serving HNG beef for their all-American burger!

9/24 Sun 11-4 *Big Barn Market* Root Down Farm Food Truck

9/30 Sat 11-4 Milk & Honey Food Truck

10/7 Sat 11-4 Fern Leaf CCS Food Truck

10/14 Sat 11-4 Milk & Honey Food Truck

10/15 Sun 11-4 El Bodegon Food Truck

10/22 Sun 11-4 El Bodegon Food Truck

10/29 Sun 11-4 *Big Barn Market* Grush’s Cajun Dino Grill Food Truck

11/4 Sat 11-4 Fern Leaf CCS Food Truck

FALL SEASONAL OFFERINGS

APPLES – Our partners in Edneyville, NC, Lyda Farms, bring some of the best in the region. Local and low spray, folks come every year to get the best of fall in NC by the bag to bake, stew, butter, sauce and of course, crunch into while sitting on the farm.

Availability: Apples will be available to buy starting September 9th, they will typically run out Mid to late October.

FRESH PRESSED CIDER – We press fresh apple cider every year, comprised of our historical orchard apples on the Old Sherrill’s Inn property and apples from our partner Lyda Farms. This is a raw, unpasteurized product – delicious and changeable as the season, no added sugar or seasonings.

Availability: 1st pressing September 13th, bottled cider will be in the store for purchase September 14th!

JACKOLANTERN PUMPKINS – We work with several WNC veggie farmers in the area, including Hawkins Farms. We’ll have pumpkins arranged all around the Farm Store to display their beauty AND make sure you get *just the right one*. The seeds are dynamite when roasted, too…

Availability: Coming Mid-September, they will typically run out by end of October so make sure you get yours! 

EDIBLE SQUASH & DECORATIVE GOURDS – From Mr. Anthony Cole’s farms, we have some long-lasting festive gourds to decoarate for the season, and a broad variety of edible squashes and pumpkins perfect for pies, soups and pasta.

Availability: Coming Mid-September.

TFAC invites all artists: painters, sculptors, writers, performers & more — to a casual weekly drop-in gathering on Saturday mornings at 9 AM to share your works in progress, alert others, and chat about art and what’s happening in your community. The first weekly Coffee is Saturday, August 20 at 9 am. No RSVP needed, just drop by! Free parking available on Melrose Avenue, behind and alongside TFAC.

Wanna hear the best local music ​and​ drink the best local beers? Hop aboard LaZoom’s Purple Bus and rock out with a local band while we take you on a journey to Asheville’s premiere local breweries.

Spice up your evening at Half-Mile Farm with globally-influenced Creole cuisine from Sue Zemanick, of Zasu in New Orleans, accompanied by live jazz during cocktail hour featuring Paul Jones. Zasu’s culinary goal is to explore new ways to inspire traditional favorites by allowing fresh ingredients to speak for themselves. At Zasu, you will find a mix of local and non-native ingredients, creating a unique dining experience that is clean and light, yet rich in experience.

Sue was named Executive Chef at Gautreau’s Restaurant in 2005, which led to national recognition – including being named 2013 “Best Chef, South” by the James Beard Foundation and “Top Ten Best New Chef” by Food & Wine Magazine in 2008. She was also a featured guest at many food festivals, such as the South Beach and Charleston Food and Wine Festivals, Sun Valley Vintner’s Festival, and Chef’s Club St. Regis Aspen. She has made regular television appearances, as a judge on Top Chef New Orleans and as a contestant on seasons 3 and 5 of Top Chef Masters. But to this day, her all-time favorite distinction was serving as the 2015 Honorary Muse in New Orleans’ premier all-female Mardi Gras parade, Muses.

Join us for a soulful new tradition in The Exchange every Sunday with emcee, vocalist, and drummer, Lyric Jones. Savor new and classic brunch dishes to the tune of soul, jazz, and hip-hop beats from 10am to 1:30pm.

November 12 Another Great Comedy Show at Asheville Pizza & Brewing Co, Theater 2! 6:30p, 18+, Get Dinner, Drinks & Laughs with the areas best standup comics. Featured and Open Mic Comedy. [Performing comics get FREE entry and pizza. ]
Get Your Tickets Now!! https://www.ashevillebrewing.com/buy-tickets/ Hosted Mario Trevizo. Featuring Becca Steinhoff, Jess Cooley & Clay Jones!
For more info and other standup comedy shows go to sliceoflifecomedy.com or contact Michele at [email protected]

Join us for a tasting of autumnal wines and find new favorites to enhance your holiday dinner tables. From luscious Beaujolais to spicy Riojas, we’ll taste a selection of wines that complement all the wonderful seasonal flavors that come with the harvest season. We’ll explore wines that pair well with roasted meats, root vegetables, savory herbs, chocolate desserts, and other goodies that define holiday meals. We’ll discuss wines that go with everything as well as precise pairings that are guaranteed to wow your guests.

Join us for a tasting of autumnal wines and find new favorites to enhance your holiday dinner tables. From luscious Beaujolais to spicy Riojas, we’ll taste a selection of wines that complement all the wonderful seasonal flavors that come with the harvest season.

We’ll explore wines that pair well with roasted meats, root vegetables, savory herbs, chocolate desserts, and other goodies that define holiday meals. We’ll discuss wines that go with everything as well as precise pairings that are guaranteed to wow your guests.

Tax & Gratuity Included • Tickets are Transferable

Limited Seating • 21 and over

Advanced Sommelier
Cara De Lavallade

Come enjoy a 4-course meal and specialized wine pairings from the Bodega Catena Zapata portfolio. Join us on November 14th at 7PM along with Bargello’s Executive Chef Tyler Slade for this exclusive, immersive event, learning about each pairing and the compelling story of Bodega Catena Zapata wines while indulging in Chef’s hand-crafted fare prepared with Asheville’s freshest ingredients. The wine pairing and dining experience is $114 a person plus tax & gratuity.

Join us for our annual AIR Holiday Gift Card Exchange on Wednesday, November 15th, from 4:00 p.m. to 6:00 p.m. at Archetype Brewing + Kitchen on the South Slope. We’ll be serving snacks and pizzas from Archetype, and a cash bar will be available.

Please bring gift cards in $20 denominations to exchange with your fellow restaurateurs. These gift cards can be used as employee gifts, incentives, and tokens of appreciation. This event is always enjoyable and an excellent opportunity to network and connect with fellow AIR members. Be sure to arrive on time to fully participate in the festivities and exchange the most cards.

Every Wednesday Trivia Night

Trivia Night at Hickory Tavern

Put those random facts and obscure obsessions to use at Trivia Night, every Wednesday at The Draftsman! Bring friends and make new ones while you fuel your brain with specials on signature cocktails and bar bites at our laidback basement bar. Bragging rights for the title of Trivia Champion are always up for grabs!

FREE | All ages, advance registration requested

Talk about holiday traditions and bring your favorite dessert to share with friends.

Cultura’s upcoming Cultivated Community Dinner, Cucina del Rifugio, will be presented by chef Paul Cressend to benefit the YMCA Food & Nutrition Program. Cucina del Rifugio will feature a six-course menu with beverage pairings inspired by the food Chef Cressend enjoyed the most while growing up in New Orleans.

Cucina del Rifugio is inspired by Chef Cressend’s childhood growing up in New Orleans. An interpretation of his favorite dishes from a variety of cuisines. The dinner will be benefitting the YMCA Food & Nutrition Program. Chef Paul Cressend was born in raised in New Orleans. He’s worked in fine dining kitchens for over 20 years. He’s known for his passionate, yet rustic approach to Italian & Louisiana cuisines. Inspired by his world travels his menus feature a global influence. Amuse Bouche: Louisiana Crab Cake with NOLA remoulade First: Orange Pork – citrus honey glazed pork belly, bok choy, onion, and bell pepper Second: Gumbo – trinity, chicken & spanish chorizo served with crawfish fried rice Third: Bucatini – mushrooms, roasted vegetables, pesto or overnight gravy, Pecorino Romano Fourth: Lamb & Potato – oregano-garlic roasted lamb, lemon-herb crushed potatoes Fifth: Bananas Foster Bread Pudding – local bread, caramelized banana custard, toasted pecans, house-made ice cream.