Blind Pig Asheville – Black Sheep Dinner

Hello Asheville!

Have you attended any of the Chef-Collaboration dinner events presented by The Blind Pig Supper Club, yet? I’ve only been to two, but I’m planning to be at more of them in 2016. With that plan in mind, Dawn and I went to the final Blind Pig Supper of 2015. It was called “Black Sheep,“ and it was fantastically delicious! The venue was the S & W Cafeteria right downtown, which is suoer-c0nvenient for us, and really gorgeous inside!

There were 5 chefs involved — including my ol’ buddy Steven Goff, formerly of King James Pub — who, along with a large staff of helpers, cooks, and servers, put out 8 courses and 2 appetizers. All the food was cooked just right, served hot, and tasted great!

Blind Pig suppers always have a charitable aspect to them, this one helped to raise funds for a young woman who was involved in a horrible bicycle accident. Something I can relate to as a bike rider myself. Here are all the deets on the whole night, from their press release,

Welcome to Black Sheep

Saturday, December 12, 2015

Featuring

Chef David Santos of Um Segredo Supper Club NYC | Chef Todd Woods of Oak Table Columbia, SC. | Mike Moore Blind Pig Asheville | Steve Goff Standard Foods | Nick Hane Cucina24.

Location: S & W 56 Patton Ave, Asheville, NC 28801

Time: Cocktail hour and passed appetizers begins at 5pm.

Dinner at 6pm

This is a BYO event. (Beer & Wine Only)

Featured Music: Eclectic playlist by John Lindsey

Proceeds benefit: Dani’s Fund https://www.gofundme.com/bikepierce

Gratuity is not included in your ticket price. Please be kind to your hardworking servers.

It looks like the Gofundme campaign linked to above has maxed out at $5,000 already, but I think that the young woman still needs financial support for her ongoing medical issues, so please click the link to read her story, and contact her if you have anything to give.

Below please find a thumbnail gallery of the pictures I took of the food the night of the event. The lighting in the venue was appropriately dark, which makes for lousy iPhone pictures, but I did what I could. Click on the thumbnails to see fill-size versions.

: house-made crackers w/ stuff on ’em, including a Spam mousse that was awesome.

: Grilled salad w/ smoked nuts n shaved stuff.

: Beef tatar w/ purees, imulsified fat, n puffed rice.

: Hearts on a stick!

: Octopus Bolognese.

: Cucumber sorbet.

: Pork n beans.

: Lamb and… some kind of dust.

: Honey bun.

###

Stu Helm is an artist, writer, and podcaster living in Asheville, NC, and a frequent diner at local restaurants, cafes, food trucks, and the like. His tastes run from hot dogs and mac ‘n’ cheese, to haute cuisine, and his opinions are based on a lifetime of eating out. He began writing about food strictly to amuse his friends on Facebook.