BBQ to Braai

Held at Katuah Market in Asheville, BBQ to Braai transported guests to South Africa with cuisine and wines representative of the country. Chef Hugo Uys prepared a traditional South African barbecue, from boerewors sausage with peach ginger chutney to mini melkterts (milk tarts) with lime-infused whipped cream. Over 200 guests enjoyed the creations with more than 20 South African wine offerings. The event raised funds for Asheville Area Habitat for Humanity.