Trial to Table
Celebrating Food, Flavor and Diversity | Connecting our farm trials directly to the food on your table, in collaboration with chefs, cooks and culinary creators.
2026 Trial to Table Event Series
August 01, 2026 | 4 - 7 PM
Montgomery Sky Farm in Leicester, North Carolina
It feels perfect to kick off our 2026 Trial to Table event series at an awesome local farm, run by a James Beard Foundation-nominated chef, Taylor Montgomery!
September 26, 2026 | 1 - 4 PM
Bellsong Farm in Leicester, North Carolina
Our second event in the 2026 Trial to Table series is at Bellsong Farm, where we run some of our trials. When it comes to food from our trials to your table, you can’t get much closer!
November 7, 2026 | 1 - 4 PM
The Mule in Asheville, North Carolina
Our third and final event of the 2026 Trial to Table series will be held at Devil’s Foot Brewing Co.’s beautiful event space in South Asheville. It’s always a delight to host an event at The Mule!
We have always known that it is one thing to grow something and a completely other thing to have people want to eat it. Our Trial to Table programming aims to connect you to the crops we grow in the best way we know how - through food.
-
Recipes for resilience
We produce, print, and distribute a short recipe book, inspired by the chef’s dishes from our Trial to Table event series.
-
Trial to table
Trial to Table has become our signature event series. We bring together talented and creative chefs to transfer the crops from our trials to your table.
-
FLAVOR FINDING
We may be focused on resilient food and farming, but that doesn’t have to exclude flavor! Variety tastings, recipe development, and added value experimentation!
FOOD + RECIPES
Thanks to Our Sponsors
We are cultivating a community of engaged and educated folks interested in resilient and sustainable food systems. We attract people from different backgrounds, but they share a desire for deep, authentic connections. In 2026 we are seeking event sponsors of all levels as we continue to build an event series that benefits the community, the collaborators and chefs, and our sponsors.