AIR’s community of flavorsome entrepreneurs have made Asheville a unique dining destination. Check out our AIR culinary calendar full of local AIR events and affairs.





Wine Dinner
DATE: Oct. 3


This last one was so popular, they’re having another wine dinner outdoors! As usual, they will not disclose the menu or the wines beforehand- that’s half the fun! But they will tell you this: this time the theme will be South American. Cost is $75 per person, plus tax and service. To reserve your place, send an email to Put “RendezVous Wine Dinner” in the subject line, and include the number in your party with a contact phone number in your message. Reservations are limited, so please reserve right away!



Beef Butchery
Chop Shop
DATE: Oct. 3
TIME: 6 PM – 8 PM


By request from some of our class regulars, we’re opening an advanced Whole Hog Butchery series to the public!  **They do ask that you attend a Whole Hog 1.0 Course before signing up for this one. Butcher half of a Heritage breed hog yourself with professional assistance. This class is hands-on and limited to 6-8 students so that we can maximize the time you spend butchering. All students get to take home some of the pork that they cut during the class. Before the class begins, you’ll get to enjoy some of our house-made and local charcuterie as well as wine and beer. Take home PDF notes and photos from the class! Tickets here!


Farm to Fare 
Hickory Nut Gap
DATE: Oct. 5
TIME: 5 PM – 9 PM


Join them for an intimate evening with celebrity butchers, Camas Davis & Adam Danforth. On Saturday, October 5th, Hickory Nut Gap and Chop Shop Butchery join together to bring this dynamic duo into Western North Carolina for 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’.  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 experts from Wicked Weed Brewing will craft a beer tasting flight to pair with each small plate. Tickets here! 


Whole Hog Butchery
Chop Shop
DATE: Oct. 17
TIME: 6 PM – 8 PM


Watch and learn as their Head Butcher and co-owner breaks down an entire front quarter of dry-aged Apple Brandy beef. Learn the cooking techniques for different cuts of beef (and as you’ll discover, they’ll teach you how to maximize the meals you can cook from this section of a steer) Enjoy local and house-made charcuterie and cheeses and sip beer from a local brewery, or enjoy a glass (or two) of their favorite wines. Take home a nice cut of beef just in time for the weekend, PDF notes and recipes from the class. Tickets here!


Blind Wine & Cheese
Rustic Grape
DATE: Oct. 19
TIME: 2 PM – 330 PM


How well do you think you know your wines? Can you spot the differences between reds? What about all whites? Join them for a fun, educational blind wine tasting. Blind tastings can be one of the best ways to become more familiar with the different varietals. Share the last Saturday in September with them for an interactive yet informative tasting. Before they’re done, they’ll throw some local and imported cheeses in the mix to explore how cheese can change the experience of each wine. A twice a month ‘themed’ wine and cheese tasting in celebration of local goods and global wines. Tickets here!


Fire Cider Sensory Analysis
Urban Orchard
DATE: Oct. 22
TIME: 630 PM – 930 PM


This marks the third in-depth sensory analysis by Urban Orchard Cider Co. In this edition we will taste and analyze our one of a kind “Fire Ciders”. These ciders were crafted in the spirit of Halloween and in honor of their Anniversary with a variety of hot peppers. The evening of sensory analysis will introduce the sensory techniques used for wine, beer and cider. How to discern between different aroma and flavor compounds, how they are produced by yeast, how they change due to differing circumstances and how infusions play a part in the overall sensory profiles of our ciders. You will also be given an in-depth tour of the cider production facility so that you can understand how the cider flavors you taste later are affected by their unique production process. Tickets here! 


Beer Pairing Dinner 
DATE: Oct. 30
TIME: 6 PM – 9 PM


The Collaboratory’s Head Chef, Polo Alonso, and Master Brewer, Wayne Wambles, worked together to create a 5 course meal, perfectly paired with our own Collaboratory original craft brews. Come enjoy a special night and bring beer tasting to the next level.Tickets here!