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Tryon Arts & Crafts School successfully hosted Hearth & Anvil: An Open Flame Dinner with Chef John Wilson, co-owner of Rural Seed Restaurant, on Friday, March 22. The event, held at Caitlyn Farms, provided a picturesque setting that not only sheltered attendees from the elements but also offered a stunning backdrop with its indoor barn venue and covered terrace.

The highlight of the evening was the debut of TACS’s newly fabricated steel grill, signaling the launch of upcoming culinary arts classes focused on traditional Appalachian open-flame cooking.

The sold-out Hearth & Anvil proved to be a fruitful fundraiser, garnering support from Annual Sponsor New View Realty, generous contributions from local farms and purveyors, and ticket sales from 100 guests. Prominent figures from a dozen local civic and arts organizations graced the event, showcasing the collaborative spirit and mutual support among our community’s leadership.

The dinner featured an array of locally sourced ingredients, showcasing the region’s rich agricultural landscape. TACS especially thanks event sponsors Caitlyn Farms, Biltmore Wines, Twisted Fork, Anson Mills, Bunny’s Blooms and Mill Spring Farm Store, along with additional contributors Tryon Mountain Farms, Harmon Field, G. L. Drew Knives, Baker Creek Heirloom Seeds and The Old Mule Company.

Looking ahead, TACS is eager to introduce new culinary classes with the assistance of Chef John Wilson in late 2024 and early 2025. For those interested in experiencing the new grill in action, TACS’ Westside Mixer outdoor festivals will offer opportunities. The Mixers will take place on June 14, August 9, and October 4, from 6 to 9 p.m. John Wilson will provide food service for the June and October mixers, featuring both meat and vegetarian dinners cooked on TACS’ open-flame grill.

 

Submitted by Will Barclift