Harvest Dinner 2025
An Evening of Appalachian Flavor and Community at Addison Farms Vineyard
Wednesday, October 22 from 6-9pm
A Long-Awaited Return to the Table
This dinner has been five years in the making.
Our last Harvest Dinner was in 2020, just before the world shifted under our feet. Since then, we’ve weathered a thousand-year flood, seasons of uncertainty, and the heartbreak of disrupted harvests. But here we are—still rooted, still growing, and more grateful than ever to share a meal on this land.
On Wednesday, October 22, we invite you to join us for an evening that honors community, resilience, and the Appalachian spirit. Gather around the table with friends, neighbors, and two powerhouse chefs for a fall feast that’s both grounded in place and bursting with imagination.
The Menu: Appalachian Roots, Elevated
The evening’s menu has been lovingly crafted by two powerhouse chefs with deep ties to the Asheville food community: Chef Terri Terrell and Chef Brooke Adams. Expect a thoughtfully composed series of dishes that honor Appalachian flavors through a modern lens—with ingredients sourced from local farms, foragers, and friends. Each course will be paired with a curated selection of Addison Farms wines.
Harvest Dinner Menu
Meet the Chefs
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A pioneer in Asheville’s farm-to-table movement, Chef Terri has spent the past 17+ years helping shape what local, sustainable dining looks like in the mountains of Western North Carolina. As the founding chef of Homegrown, one of Asheville’s first farm-to-table restaurants, and now as the Culinary Director for The Utopian Seed Project, she continues to use food as a tool for equity, storytelling, and community building. Her critically acclaimed pop-ups, The Clarksdale and Ladies Who Brunch, showcase not only her creativity but her drive to uplift others through food with purpose.
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Chef Brooke is a rising star in Asheville’s culinary community, known for her dynamic pop-ups and work with some of the city’s most beloved kitchens, including Cultura AVL, The Rhu, and Funkatorium. She’s the creative mind behind Hot Food Summer, and most recently, helped open Finest AVL alongside Michael Bean and Gabriela Bonfiglio. Her food is vibrant, collaborative, and unafraid to play with flavor and form.
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It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world.
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It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world.
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It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world.