Gather around the table for an evening rooted in the land, shaped by the seasons, and inspired by the flavors of Appalachia.
Persimmon and Ash is a communal, multi-course dining experience celebrating the connection between the farm, the kitchen, and the people who come together around the table. Featuring proteins raised right here at Big Ivy Beef Cattle Co., alongside farm-grown and locally sourced ingredients, this November dinner is an exploration of thoughtful butchery, live-fire cooking, Southern traditions, and unexpected flavor.
Passed
Hoe cakesLardo, pepper jelly
Lamb ham crostiniAioli
· · ·
Bread & first courses
Warm biscuitsPimento cheese
Beef tartareBeef fat hash brown, smoked trout tonnato
ChicoriesCountry ham, October bean vinaigrette
Grilled beetsLabneh, cornbread crouton
· · ·
The table
Smoked beef cheekPreserved summer peppers, mole, Tuxpeño tostada
Wesley’s sweet potatoBaked in BBQ ash, caramelized goat’s milk, pangrattato
Fresh rice and smoked beef heart
Pressed lamb legSea island red peas, pumpkin
· · ·
Dessert
Persimmon toffee puddingMiso caramel
What to know
DoorsOpen at 5:00, dinner at 6:00
WhereBig Ivy Beef Cattle Co., 6 Williams Branch Road, Barnardsville
SeatingOne long table. Book as many seats as you like.
DrinksProvided
Dietary needsTell us when you book and we will work around them
LocalAll protein comes from the farm. Produce is ours or sourced locally.
Reserve your seat
If Square asks for a text code, choose “Check out as guest” underneath. Trouble booking? Call (828) 263-4073.
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from your phone
The proof is in the pasture.