Helen Schwab

Sunday Supper with Appalachian fare

▪ Heirloom plans a Sunday Supper Series dinner Sept. 20, to showcase foodstuffs grown in Southern Appalachia, partnering with food distributor New Appalachia. Sam Ratchford of Boone’s Vidalia will join chef-owner Clark Barlowe to create a 12-course tasting menu. Among the planned courses: risotto using Westhill Farm’s Dragon Tongue Bean; gnocchi made with Moretz Farm’s butternut squash and Ashe county Romano cheese; rainbow trout from Morgan Mills; ribeye from North Fork Farm; and chicken from Poultry Junction, served with Anson Mills blue corn grits. Each course can be paired with N.C. wines.

Caleb Crowell, owner of New Appalachia, which works with more than 90 family-operated farms, said in a news release that the Sunday Supper Series dinners are a chance “to connect Old Appalachia’s values, traditions, skills and products to New Appalachia’s consumers ... We assist our farmers in crafting their harvest and connecting them with the right opportunities to showcase their products, whether it be farm-to-table events or distributing to chefs who want to maximize their local food use.”

Cost starts at $35 a person (for three of the 12 available courses), and guests can choose five, seven, nine or all 12. The courses will be offered from 5-8 p.m., with reservations taken for that time period, and you can request vegan and vegetarian options: Call 704-595-7710 or go to www.heirloomrestaurantnc.com. Heirloom is at 8470 Bellhaven Blvd.

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