DIVE: Chef Sarah Cousler to Host Series of Seafood-Centric Dinners at Buxton Hall


Chef Sarah Cousler, choppin’ some hog. Photo by Andrew Thomas Lee


THIS JUST IN from Kelly Vormelker, who is the Events Coordinator at Buxton Hall BBQ

I am writing to announce an exciting new pop-up at Buxton Hall Barbecue: DIVE, an original concept by chef Sarah Cousler.

The first event is:

8/8/16 – 6 pm to 11 pm (or until the food runs out)
The Remington Room of Buxton Hall
Reservations via dive@buxtonhall.com

DIVE is a seafood-centric popup taking place Mondays in The Remington Room of Buxton Hall.

The final schedule is as follows…

DIVE is running for a limited number of Mondays in August and September, with four dates ONLY! So be sure to make it while you can. Always from 6pm – 11pm (or until the food runs out)

  • Monday, August 8th
  • Monday, August 15th
  • Monday, August 22nd
  • Monday, August 29th (week off)
  • Monday, September 5th (FINAL NIGHT)

DIVE is a seafood-centric popup by Sous Chef Sarah Cousler – taking place on Monday nights, beginning August 8th and running through mid-September in The Remington Room of Buxton Hall. Patrons step into a retro-neon-lit paradise. Patrick Nagel prints adorn the walls, servers are dressed in crisp whites and the room is aglow in pink and blue neon. Look for a menu comprised of both raw and cooked seafood options. Features will include various crudos, oysters, peal and eats, steamed shellfish, whole fried fish, and more. Champagne will pop and rose will flow. The menu will allow patrons to dine on the cheap or ‘ball out’ with chef’s tasting options and fancy bubbles.
This is a series of events, taking place on Monday nights. The first event is August 8th 2016. DIVE will begin at 6pm and run until 11 pm (or until the food runs out). The series will run through mid-September – final schedule coming soon.
The Remington Room at Buxton Hall Barbecue
32 Banks Avenue, Asheville, North Carolina
DIVE is an original concept created by Sous Chef Sarah Cousler of Buxton Hall. Coulser has been living in Asheville and cooking for five years. Her food identity was largely shaped by her parent’s history – her dad is from the south and her mom is Filipino. Her mom also spent a lot of time in Japan, so Cousler’s influences have been diverse, but always with the hospitable motivation to take care of people. Cousler began her culinary career out of necessity – as a dishwasher at a small Japanese restaurant, Heiwa Shokudo. Through that job, she identified a passion and an urge to cook. Expanding upon that desire, Cousler went to culinary school at AB Tech and worked as a line cook at several local spots including The Bull and Beggar and The Admiral. Ultimately, she found a place beside Elliott Moss during the popular pop-up series, Punk Wok. Since that time Cousler has acted as lead chef for Girls on Deck, been featured in Blind Pig dinners, was an integral part of Thunderbird and now acts as sous chef along with Dan Silo at Buxton Hall Barbecue. DIVE is her first fully original pop-up at Buxton Hall.


Ermergerd… Chef Sarah Cousler is my new fave chef. She’s been cheffing at Buxton Hall and special events for a while now, and she made my #1 jerky for the All American Jerk Off at Ole Shakey’s. I ferkin’ lerv her fooood! And, not for nuthin’, I grew up in New England, so I love seafood, AND I spent more than half my adult life in dive bars, so… this is gonna be a fun one for me, I hope to see you there!

DIVE at Buxton Hall Barbeque
32 Banks Ave, Asheville, NC 28801
(828) 232-7216


From left: Chef Jacob Sessoms of Table; Chef William Dissen, The Market Place; Chef Steven Goff, Standard Foods; Chef Katie Button, Curate; Chef Joe Scully, Chestnut and Corner Kitchen; Stu Helm; Chef John Fleer, Rhubarb; Chef Karen Donatelli, Donatelli Bakery; Chef Peter Pollay, Posana Cafe; and Chef Matt Dawes, Bull & Beggar./ Photo by STEWART O’SHIELDS for ASHVEGAS.COM

Stu Helm is an artist, writer, and podcaster living in Asheville, NC, and a frequent diner at local restaurants, cafes, food trucks, and the like. His tastes run from hot dogs and mac ‘n’ cheese, to haute cuisine, and his opinions are based on a lifetime of eating out. He began writing about food strictly to amuse his friends on Facebook.


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