Earlier this summer, Eric and I met this couple. New to the area, like so many people who call Asheville home, Christina and Blaise had made the decision to start their lives together in our little town, nestled in the Blue Ridge Mountains.
They wanted to make friends, so they started a project called Asheville Folk.
Initially an Instagram feed sharing beautiful photos of the people and places who call Asheville home, Asheville Folk has evolved into a creative collective of makers, artists, photographers, cooks, bakers, event planners, jewelry creators, interior designers, bloggers, spiritual healers, entrepreneurs, and so much more.
So far, Asheville Folk has focused on two things: a weekly Instagram takeover, where a local shares their favorite Asheville people, places, and things; and Business and Brews, a monthly meeting for creatives to learn, share, and grow in their business and personal endeavors.
Last night, the first of a new tradition began – Asheville Folk Gatherings.
The first contributors from throughout the summer gathered at Eric and I’s home, crowded around mismatched tables, sitting in mismatched chairs, and broke bread together.
We were united in our passion for creating, our desire to bring something in to existence, and our love for being with others in friendship.
Flower arrangements were made by hand, food was donated and prepared by those in attendance, and decor was a mix of everyone’s belongings, styled and arranged by different participants.
For an appetizer we enjoyed delicious roots hummus two ways.
The Traditional and Mango Sriracha varieties were served as a dip with fresh vegetables and multigrain crackers and pita chips.
Even more Traditional hummus was smeared across a fresh baked olive oil flatbread and topped with roasted vegetables, garlic, and fresh herbs.
Dinner included Hickory Nut Gap brisket and sirloin, smoked, roasted, and sliced thin with homemade barbecue sauce, including a tangy Carolina Mustard sauce, rich Alabama White sauce, and sweet Peach Moonshine sauce.
A bright summer salad covered in strawberries, walnuts, and goat cheese was served along with roasted potatoes sprinkled with fresh rosemary.
The evening finished with a dessert bar featuring treats from Asheville’s favorite French Broad Chocolate Lounge and s’mores around the campfire using homemade marshmallows and graham crackers from Sarah at Formations of Mental Objects and French Broad Chocolate bars.
Until Next Time,