Chef Taylor Montgomery is a James Beard 2026 semi finalist who is doing supper club style farm dinners at the lovely farm that he owns with his wife. All of the produce is from the farm and the proteins are also very local (except for the halibut, of course).
We had a terrific time on a lovely early spring evening. The first course shown here was a lovely little goat cheese and veg amuse not listed on the menu. There was also a bread service (not pictured) and a sorrel granita course not listed on the menu.
by kimness1982
5 Comments
Oh, I forgot about the elderberry tea with sumac sugar cubes and thyme that was served with the granita palate cleanser.
I live in Asheville and I just learned about this place. It looks like a must do!
I hope you didn’t eat the capy : (((
I’m happy to hear you had a great time but damn does this look rough
This is so Asheville it hurts. Why halibut? I have so many questions I do not want the answer to.