Travel Channel to film Blind Pig dinner in Asheville; tix on sale now

Jason Sandford

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

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blind_pig_travel_channel_2015_ashevilleBlind Pig, the popular underground supper club in Asheville, will be part of a Travel Channel episode of its show “Trip Flip.”

Chef Mike Moore of Blind Pig tells me that the March 21 dinner will feature Chef Justin Burdett, formerly of Ruka’s Table, and Chef Philip Bollhoeffer of Edison restaurant at Grove Park Inn

“It’s the first chef collaboration between corporate and independent Asheville chefs and it’s an awesome concept that will follow the evolution of cuisine from simple to complex,” Moore says.

Proceeds from the event will benefit the Asheville nonprofit Open Doors of Asheville, which works with children to break the cycle of poverty.

Tickets are on sale now at And here’s a bit more about the concept of the Trip Flip on Travel Channel, from the show’s website:

Travelers meet all kinds of interesting people on their vacations, but the brave souls featured in this series have never met anyone like Bert Kreischer. On each episode, the host (previously featured in Travel’s “Bert the Conqueror”), comedian and professional fun-seeker convinces two people to add a large dose of spontaneity to their lives. He offers them an all-expense-paid three-day fantasy vacation, one that is designed to take them out of their comfort zone and deliver unforgettable memories. Kreischer acts as the couple’s tour guide, offering a nonstop itinerary loaded with VIP access, gourmet dining, unexpected twists and even appearances by celebrities.


Jason Sandford

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

  • 1

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  1. MagsMom March 18, 2015

    What are F+B tix vs regards tix?

  2. Sam S March 14, 2015

    I will never buy Blind Pig tickets again – the whole concept is tired. And if Moore is to the point of collaborating with GPI chef’s – no thanks.

    1. No March 21, 2015

      That’s pretty snotty, as such a culinary-driven chef, even if from a corporate restaurant, is still hard-working and has interesting things to add to a menu. How about we consider the person (chef) rather than disparage him/her based on current employment? Looking forward to not seeing such judgmental people at BP events if they’re “too good” to consider any other hard working chef.


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