Tickets on sale for Dec. 5 dinner at Smoky Park Supper Club in Asheville

Jason Sandford

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

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smoky_park_supper_club_nov_asheville_2015My friend Mark Rosenstein at Smoky Park Supper Club is finally seeing his dream come true with this special event set for Dec. 5. The dinner is the product of an event business, Iron Circus Productions, that Rosenstein is creating with graduates of the Green Opportunities Kitchen Ready culinary program. It’s a long-held dream of Rosenstein’s. This is definitely worth checking out and supporting.

(GO Kitchen-Ready is a culinary training program that prepares graduates for employment in food service. It began as a pilot project funded by Asheville Independent Restaurant Association (AIR) and has since joined the nonprofit Green Opportunities. It is a free training program for low-income adults who face barriers to employment.)

Here’s more:



Doors open at 4:30 – Supper served at 5:30. This is a ticketed event.

Saturday, Dec. 5, 2015 Smoky Park Supper Club in collaboration with Iron Circus Productions will present the first of our outdoor dining events – “SMALL FIRES”. The menu for the evening was developed by Smoky Park partner Mark Rosenstein and will be prepared by Smoky Park Supper Club’s outdoor event partner Iron Circus Productions.

Iron Circus Productions is an event and catering business started by graduates of Kitchen Ready, a culinary training program. The crew is led by Hanan Shabaz, Kikkomon Shaw and Robert Bernard. A portion of the evening’s proceeds will be dedicated to support future training.

Price per person $53.50 – Hors d’oeuvre + Cider aperitif, dinner, service, & tax. CASH BAR available for other alcoholic beverages. Tickets may be purchased by calling Smoky Park Supper Club: 828-350-0315.

The Menu

Hors d’oeuvre + Noble Cider Aperitif

CHAPA – “Provolenta” – Chapa Seared Blue Ridge Mountain Creamery Provolone Cheese on Black Walnut Bread and Walnut Oil

PARRILLA – Parsnip & Cabbage Stuffed Apple Brandy Flank Steak Wood-Grilled, Cider Reduction.

EMBER ROASTED – Gaining Ground Farm Roasted Pumpkin filled with Roasted Root Vegetables

HORNO DE BARRO – Apple Tart with Noble Cider Caramel Sauce

BEVERAGES: Noble Ciders

Call 828-350-0315 for ticket information and purchase. $53.50, dinner, aperitif, service + tax. CASH BAR for other beverages. Dinner will be served at 5:30 pm, event will conclude around 7:30 pm. Please dress warmly, this is an outdoors event – heaters and fires will abound.


Jason Sandford

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

  • 1

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