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PRODID:-//ASAP | From Here | Appalachian Sustainable Agriculture Project - ECPv2.0.11//NONSGML v1.0//EN
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X-WR-CALNAME:ASAP | From Here | Appalachian Sustainable Agriculture Project
X-ORIGINAL-URL:http://fromhere.org
X-WR-CALDESC:Events for ASAP | From Here | Appalachian Sustainable Agriculture Project
X-WR-TIMEZONE:America/New_York
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DTSTART;VALUE=DATE-TIME:20120422T183000
DTEND;VALUE=DATE-TIME:20120422T213059
DTSTAMP:20130525T095610
CREATED:20120320T121347
LAST-MODIFIED:20120421T203426
UID:1783-1335119400-1335130259@http://fromhere.org
SUMMARY:In Celebration of Ramps - Sold out!
DESCRIPTION:In conjunction with ASAP’s Get Local campaign\, Early Girl Eatery will host a special event on Sunday\, April 22\, at 6:30 pm to celebrate ramps\, spring’s culinary titan. Early Girl staff will prepare the original recipes of two James Beard Award winning chefs: Andrea Reusing of the Lantern in Chapel Hill and Robert Stehling of the Hominy Grill in Charleston. Both chefs will speak about their love of ramps and Western North Carolina’s local food movement. This event has sold out.    The menu is slated to include NC farm-raised sturgeon\, local country ham\, vegetarian dishes\, and much more—all featuring local ramps\, of course. Wine is included in the ticket price\, and Hominy Grill's famous chocolate pudding will end the evening. If you have questions about your dietary requirements\, call or email Julie Stehling at Early Girl: 828-259-9292 or mail@earlygirleatery.com.    ASAP’s Get Local campaign highlights a local ingredient each month that reflects our region’s changing\, seasonal harvest. Each month\, ASAP will partner with a different restaurant to celebrate the local ingredient of the month. ASAP is excited to be working with Early Girl Eatery to celebrate ramps in April!    Chef Bios    Chef Andrea Reusing collaborates with small farms in her marriage of North Carolina ingredients and Asian flavors at her Chapel Hill\, NC\, restaurant\, Lantern. Since opening in 2002\, it has been named one of “America’s Top 50 Restaurants” and “best farm-to-table restaurants” by Gourmet\, one of “America’s 50 Most Amazing Wine Experiences” by Food & Wine\, and “Restaurant of the Year” in 2009 by The News & Observer. Reusing is the 2011 winner of the James Beard award for Best Chef: Southeast. She has written for Saveur\, Domino\, Fine Cooking\, Gourmet.com and The News & Observer. Reusing’s first book\, Cooking in the Moment: A Year of Seasonal Recipes\, was named one of 2011’s most notable cookbooks by the New York Times.    Chef Robert Stehling is chef and proprietor of Hominy Grill in Charleston\, SC. His understated and simple approach to classic southern specialties has garnered national and international acclaim and legions of fans of “the Hominy.” In 2008\, Stehling was named Best Chef: Southeast by the prestigious James Beard Foundation\, making him the first Charleston-based chef to win the award. Stehling has garnered significant national attention for his devotion to classic Southern dishes and an ability to innovate while remaining true to the roots of Southern tradition.    For more information about the event\, contact Scott Bunn\, ASAP's development director\, at 828-236-1282 x104 or scott@asapconnections.org.
LOCATION:8 Wall Street, Asheville, NC, 28801, United States
URL:http://fromhere.org/event/in-celebration-of-ramps/
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