Camas Davis and Adam Danforth are two names that are nationally recognized in the art of butchery. On Saturday, October 5th, Hickory Nut Gap and Chop Shop Butchery join together to bring this dynamic due into Western North Carolina for Farm to Fare, an intimate dining and butchery event. A strong supporter of ethical and sustainable meat production and consumption, the Appalachian Meat Collective has joined the festivities to also help further promote Hickory Nut Gap’s mission to ‘build community through agriculture’.
“By joining everyone together, we are able to move agriculture forward in a big way. We all strongly value humane animal treatment, have a deep respect for the livestock that we consume, and can unite together to educate people while enjoying a wonderful meal together,” Jamie Ager, Owner and Farmer, Hickory Nut Gap.
In 2009, Camas Davis, a ten-year veteran magazine editor and food and travel writer, traveled to Gascony in southwest France to study the art of butchery and charcuterie with a family of pig farmers and butchers. Upon her return she founded the Portland Meat Collective. In 2014, Davis launched the Good Meat Project in order to spread Meat Collective-style education across the country. Camas continues to write about her experiences in the world of meat, including stories for the radio show, This American Life and Elle magazine. Davis and the Portland Meat Collective have also been the subject of media stories from the New York Times Magazine to Martha Stewart Living. She is also the author of Killing It, a memoir about her adventures in the world of meat.
Adam Danforth is the James Beard award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. He leads experiential workshops worldwide on butchery and meat science for venues such as Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Google, and the National Bison Association. Adam also consults and provides education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, The Perennial, and Maude. He is the American ambassador for the Butchers Manifesto and a board member of the Chefs Collaborative and the Good Meat Project.
Following the butchery demonstration on the main stage, there will be five chef stations, each preparing one of the five main portions of pig; loin, ham, shoulder, belly, and offal. A complete spread of farm-to-fork buffet sides, salads, breads, and dessert prepared by the Hickory Nut Gap Farm culinary team will compliment each of the unique protein portions. The cicerones from Wicked Weed Brewing will craft a beer tasting flight to pair with each small plate.
For Media Access passes, contact Natalie Furniss.