One of our favorite events to host at Foothills Meats Butcher Bar in Black Mountain is our Butcher’s Table Dinners. We’re happy to announce that this ever-popular, sold-out dining experience is returning next month!
Our initial Butcher’s Table Dinner, which began as a humble 5-course meal for 12 people on the front porch of the Foothills’ flagship location, has evolved into something much bigger than we ever expected.
These intimate dinners celebrate local, pasture-raised, sustainable meats and fresh, seasonal ingredients. Dining in our private butcher shop in Black Mountain, we welcome our guests to relax with friends, family, and new faces in an intimate, casual setting while enjoying delicious meals from some of the best chefs around the region.
Each dinner includes a meat-inspired dish, accompanied by seasonal vegetables, housemade pickled vegetables, local artisan and/or fine cheeses, handcrafted desserts, and other goodies.
While the locally sourced menu will change every week, past events featured menu items such as a butcher board of house-made Braunschweiger and salami, house pickles, and English cheese curds; a crostini of beef tartare and horseradish cream; platters of Bradley Farms porchetta and standing beef rib roast; and an apple pie in a hot cast-iron skillet.
Next month, we’re kicking off the series on Thursday, October 10 with guest chef Kyle Lee McKnight, who was a guest chef in October 2015 for one of our Butcher's Table Dinners at Hi-Wire Brewing.
Kyle’s career includes stints in Europe, Charleston, Miami, St. John, and Argentina. He’s cooked with acclaimed New York restaurateur Tom Colicchio, legendary Charleston Chefs Frank Lee and Phil Corr, his childhood best friend Chris Edwards, and some notable French cooks.
Under his direction as Executive Chef at Highland Avenue in Hickory, NC, Southern Living named the farm-to-fork restaurant as one of “The South’s Best Restaurants” in 2015. He is also an FSR Magazine “Best 40 Under 40,” Best Chefs of America recipient, and a 2018 Good Food Awards Pantry Winner for his Dusty Foothills Chili Sauce. He was most recently at Fullsteam Brewery in Raleigh, NC establishing their on-site food program before taking on his new project as Food and Beverage Director/Executive Chef at Barrister’s at The Esquire Hotel.
Kyle will be bringing some of his own pickles and charcuterie to our kick-off Butcher’s Table Dinner and will be preparing one of the best menus we’ve ever had for this series.
We invite you to bring your family and friends to our very special first dinner—or any of the upcoming dinners hosted every Thursday—to celebrate and savor local dishes. Guest chefs coming up include Elliott Moss of Buxton Hall Barbecue and Michelle Bailey of Smoky Park Supper Club.