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Heartwood & Appalachian Sustainable Development (ASD) Announce The Second Annual “Farm to Fork” Gala to Benefit ASD


Heartwood & Appalachian Sustainable Development (ASD) Announce The Second Annual “Farm to Fork” Gala to Benefit ASD

Abingdon, VA (PRWEB) August 15, 2012

Appalachian Sustainable Development (ASD) announces the second annual “Farm to Fork Gala Celebrating the Taste of Local” to be held at Heartwood: Southwest Virginia’s Artisan Gateway, Saturday, Sept. 8, at 6:30 p.m. The event will provide attendees an opportunity to connect with ASD, and its programs benefiting the region, over a locally sourced meal prepared by a trio of acclaimed chefs. The evening also features regional wine and beer; live music by old-time string band, The Corklickers; a live auction of regional artwork; and a raffle of seventy-five individual gift items handcrafted by Heartwood juried artisans. Tickets are $ 100 per person or $ 175 per couple. Table sponsorships are also available.

The event is designed to support, promote, and bring awareness to local food and artists. Anson’s executive chef, Jeremy Holst; Southeast Culinary and Hospitality College’s director of curriculum, Jassen Campbell; and Heartwood executive chef, Barry Boothe, will showcase locally grown ingredients in each of their respective dishes.

Culinary Institute of America alumnus, Jeremy Holst, has garnered admiration for his skill and finesse. Under his supervision, the Six Tables restaurant in his hometown of Mt. Pleasant, SC, earned a AAA Four Diamond Rating, the highest in its class. Currently executive chef at Anson’s in Charleston, SC, he creates fresh, local foods with a creative flair that combines tradition with modern innovation.

Campbell is a graduate of Johnson and Wales University in Charleston, SC, where he interned with 82 Queen, a 30-year landmark restaurant. An alumnus of McCrady’s in Charleston; CQ’s in Hilton Head Island, SC, and Upstream in Charlotte, NC, he is now director of curriculum at Southeast Culinary & Hospitality College in Bristol. He most recently oversaw The Troutdale Dining Room, Troutdale Bistro, and House on Main for Troutdale Kitchens. It was during this time that his active endorsement of local farmers helped guide the region’s culinary scene toward an appreciation of locally grown, seasonal foods.

Heartwood executive chef Barry Boothe was born and raised in Southwest Virginia, where he resides today. After graduation, Boothe was both instructor and chef at Southeast Culinary and Hospitality College before overseeing the launch of the Holiday Inn in Norton, Va. He went on to become Bristol Motor Speedway track executive chef during his seven year tenure with Levy Restaurants and was most recently executive chef at the University of Virginia’s College at Wise. Specializing in American cuisine with a southern emphasis, Boothe’s entire menu reflects his farm to table philosophy.

Art for the live auction includes “Appalachian Gothic I” and “Appalachian Gothic II” by Malcolm J. Wilson, “Muddy Waters Band” by Mark Anthony, and “Blue Door Garden” by artist, David Alexander. Vacation getaways and other items will also be auctioned.

Appalachian Sustainable Development ( is a nonprofit based in Abingdon. It serves several counties in Southwest Virginia and Northeast Tennessee and seeks to build local, sustainable economies with a focus on natural asset-based businesses such as farming and Appalachian hardwood products.

Heartwood is located at Interstate 81, Exit 14 in Abingdon, on the campus of the Southwest Virginia Higher Education Center at One Heartwood Circle. To reserve tickets to the Farm to Fork Gala, contact Gina Patrick, gpatrick(at)asdevelop(dot)org or call (276) 623-1121.


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