John Fleer created the menu for Preserve, held in September at Gaining Ground Farm.
Chef John Fleer and Blind Pig founder Mike Moore.
From a parking area, guests were shuttled to the barn via a tractor-drawn wagon, setting the tone for the farm-focused feast.
An ice sculpture announced the theme of the dinner, which placed 25 luscious creations before a party of 150.
Among the delicious bites, the baby collard wraps featured pork belly chicharróns and collard green slaw. Guests enjoyed hors d’oeuvres and Benton’s Bacon Stout from Pisgah Brewing Company on the porch.
Pork Belly Chicharróns featured in the baby collard wraps.
Collard Green Slaw feautured in the baby collard wraps.
Guests dined on La Paz sturgeon wrapped in Benton’s prosciutto with marrow beans and parsley salad.
Eden Farms pork cheek with corn risotto and Tennessee chow-chow.
Cruze buttermilk gelato served with cranberry-Stayman apple cake, gingersnap milk jam, and a praline crunch.
In keeping with the theme, the band played Americana tunes.