Harvest Dinner 2026
An Evening of Celebrating the Vintages in the Making
Friday, October 23 from 6-9pm
The Feast After The Work of the Season
Harvest is more than a moment on the calendar. It is the culmination of a season of tending, watching, waiting, and gathering.
On Friday, October 23, we come together for our Harvest Dinner, an evening created to honor the hands that brought in what the field gave us this year.
Chefs Terri Terrell and Mallory Foster are creating a multi-course menu rooted in the season, with vineyard grapes woven throughout the meal in unexpected ways. Courses will be paired with Addison Farms wines, with pairings to be announced.
Weather permitting, we hope to make the evening progressive, moving through some of the places where harvest happens, with visits to the crush pad and vineyard before gathering around the table in the event barn.
Tickets: $150 per person
Multi-course dinner with Addison Farms wine pairings
The Menu: Grape Expectations
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 Mallory Foster. Expect a thoughtfully composed series of dishes with ingredients sourced from local farms, foragers, and friends. As you may have guessed, grapes feature in each course. Each course will be paired with a curated selection of Addison Farms wines.
Harvest Dinner 2026 at Addison Farms Vineyard
Date & Time:
Friday, October 23, 2025
6:00 PM – 9:00 PM
Tickets: $150 per person
Includes welcome bites, wine pairings, and a multi-course, family-style dinner.
Covered outdoor seating, weather permitting. Please dress comfortably for a fall evening on the farm.
Only 30 seats available — reserve yours today!
Location:
Addison Farms Vineyard
4005 New Leicester Highway, Leicester, NC 28748
Meet the Chefs
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Chef Terri Terrell has spent more than 17 years helping shape Asheville’s farm-to-table movement and championing the farmers, ingredients, and food traditions of Western North Carolina. As Culinary Director for The Utopian Seed Project, she works at the intersection of food, agriculture, and community, using the culinary arts to connect people to regional crops, seed diversity, and the stories behind what we grow and eat. Her work is rooted in a belief that food can be a powerful tool for storytelling, equity, and building stronger communities.
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Chef Mallory Foster is an Asheville-based chef and the Executive Chef of Rhubarb and The Rhu, where she celebrates Appalachian foodways, seasonal ingredients, and the abundance of Western North Carolina’s local farms and producers. Mallory has a strong pastry background, and she uses that to combine thoughtful technique with playful, ingredient-driven food that reflects the place she calls home.