First look at menu for James Beard Foundation Celebrity Chef Tour Dinner in Asheville

Jason Sandford

Jason Sandford is a reporter, writer, blogger and photographer interested in all things Asheville.

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celebrity_chef_tour_2014This is going to be a great event. Tickets on sale now. Check it out, and be sure to scroll down to see a first look at the menu:

The James Beard Foundation Celebrity Chef Tour Dinner will feature 5 extraordinary chefs, including 3 of Asheville’s very own. The tour will arrive in Asheville Wednesday, September 10, 2014 at the Market Place Restaurant. Tickets are on sale now at the Celebrity Chef Tour website:

James Beard “Best Chef of the Southeast” 2014 winner, Chef Ashley Christensen is among the elite chefs preparing dinner for the guests. Chef Anthony Lamas, three-time semi-finalist of the James Beard “Best Chef: Southeast”, Chef Dan Rattigan of the French Broad Chocolate Lounge in Asheville, Chef Elliot Moss of Punk Wok & Buxton Hall Barbecue, will join host chef William Dissen of The Market Place. Celebrity Mixologist, Sara Strom, of Shutters on the Beach in Santa Monica, CA will be serving a new twist on local whiskey, Troy & Sons.

Doors will open at 6 p.m. to a cocktail reception that will precede the five-course dinner. Guests are invited to mingle with the chefs immediately following the dinner. Tickets are $175 per person, and can be purchased at

Event Details:

Date: Wednesday, September 10, 2014

Time: Cocktail Reception 6:00 pm / Dinner 7:00 pm

The Market Place Restaurant

20 Wall Street Restaurant

Asheville, NC 28801

Ticket Price: $175

Celebrity Chef Tour menu

Hors d’Oeuvres

oyster shooter, pickled green tomato vodka, horseradish froth

local chevre toast, seed bread, foraged mushroom ragout, shaved beets

beef tartare, quail egg yolk, smoked dijon, pickled ramp relish, bread crumbs


grilled NC shrimp, charred corn “elote”, smoked Serrano crema, cotija (Anthony)


wood roasted manchester farm quail, pj white corn meal “kush”,

bourbon barrel aged vinegar mop, foraged raw greens



border springs farm leg of lamb carpaccio with oil-cured olives, roasted tomatoes, crispy artichoke hearts, and yogurt vinaigrette



benton’s bacon fat seared american wagyu ribeye, turnips, charred sungold tomato, western carolina bbq sweetbreads



ants-on-a-log-affogato, celery ice cream, peanut butter milk chocolate liquid truffle, dark chocolate dredged raisins



Jason Sandford

Jason Sandford is a reporter, writer, blogger and photographer interested in all things Asheville.

  • 1

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1 Comment

  1. murphy August 19, 2014

    Tickets are $175…is there a charity involved?


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