A Journey through Appalachia

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Exploring Appalachia

Our menus are shaped by the unique ingredients and techniques of southern Appalachia. We sent our executive chef, Eric Gabrynowicz, on a week-long journey through Appalachia to learn more about the culinary traditions of our region. The journey led Eric back to our test kitchen in Asheville, where he combined everything he'd learned to create the quintessential Appalachian plate. For a limited time, you can taste his recipe - the Sorghum Pork Bowl - at any of our restaurants.

Journey with us through
Southern Appalachia

and explore its traditions

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UNC Asheville

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Our first stop was the UNC Asheville campus, where we met with Erica Abrams Locklear, a professor specializing in Appalachian culture and food traditions. We will be donating to the UNC Asheville Foundation on Erica's behalf.

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Cherokee

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We had the honor of visiting Mary Thompson at her home in Cherokee, North Carolina, where she talked with Chef Eric about the culinary techniques her people have used for generations.

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Madisonville

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The next stop was Benton's Smoky Mountain Country Hams in Madisonville, Tennessee. Allan Benton began curing country ham over 50 years ago, and has since perfected the process. We will be donating to the Southern Foodways Alliance on Allan's behalf.

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Berea

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Our last visit before heading back to Asheville was with Bill Best in Berea, Kentucky. Bill has worked tirelessly for decades to preserve upwards of 1,500 varieties of heirloom beans. We will be donating to Sustainable Mountain Agriculture Center on behalf of Bill.

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Appalachian Sorghum Pork Bowl and Shinetini

Sorghum Pork Bowl

Pork confit wrapped in Benton’s country ham prosciutto, served over our stone-ground goat cheese grits with spinach, bean medley, and chopped bacon. Topped with sorghum black pepper glaze, popped sorghum, and chives.

Apple-achian Shine-tini

Ole Smoky Apple Pie Moonshine, with ginger and three-spice syrups, mixed with apple, pineapple, and lemon juices. Sprinkled with a pinch of cinnamon sugar.