Folio III · The long table
Private dining and the West Asheville supper club
Once a month we set one long table for 24 strangers and cook five courses from the larder. Any other night, the room can be yours.
How the supper club works
On the last Sunday of every month we close the dining room to walk-ins and set one long walnut table in the Larder Room for 24 guests. You will sit next to people you have never met. By the third course you usually will not want to leave.
Boone cooks five courses built around whatever is ready in the cellar and on the stones that week. Clara introduces each course and the larder work behind it: how long the ramps sat in brine, which field the corn came from, why the vinegar tastes the way it does. Questions are welcome. It is the best part of the night.
A recent supper club menu
| Course | Dish | Cider pairing | Bourbon pairing |
|---|---|---|---|
| I | Half-sour heirloom cucumbers, cultured butter, rye crisp | Dry heritage-apple cider | Wheated bourbon, splash of water |
| II | Smoked trout rillettes, pickled ramp bulbs, watercress | Bone-dry farmhouse cider | Small-batch bottled-in-bond |
| III | Jimmy Red grits, tomato gravy, country ham | Barrel-aged cider | Four-grain small batch |
| IV | Hearth-roasted pork, Sea Island red peas, Carolina Gold rice, chow-chow | Semi-dry cider with wild yeast | High-rye single barrel |
| V | Sorghum pie, buttermilk ice cream, toasted black walnut | Ice cider | Wheated bourbon, neat |
Our ciders come from orchards in Henderson County, the apple country just south of Asheville. Bourbons come from small producers in Kentucky and North Carolina, poured in measured tastes so the five-course flight adds up to a sensible evening.
Private dining in the Larder Room
Any other night, the Larder Room is yours to book. It sits behind the main dining room, lined with shelves of crocks and jars, with its own entrance from the side porch and a house turntable. It suits rehearsal dinners, birthdays, work suppers, and reunions.
- Seated, one long table
- Up to 24 guests
- Standing reception
- Up to 40 guests
- Full restaurant buyout
- 64 seated / 90 standing
- Food & drink minimum, Sun–Thu
- $1,800
- Food & drink minimum, Fri–Sat
- $2,600
- Deposit to hold the date
- 25% of minimum
- Final guest count
- 7 days before
- Menu lead time
- 3 weeks
- Hospitality charge
- 20%, shared with the whole team
- Booking email
- [email protected]
Building your menu
We do not hand you a banquet sheet with chicken or fish. Three weeks out, Boone writes a menu around your date, your group, and what the larder has ready, then talks it through with you. A few things we can plan:
- Family-style or plated. Family-style suits reunions and casual groups. Plated suits a formal dinner with speeches.
- Pairings. Cider, bourbon, wine, or a zero-proof pairing built on our shrubs and house sodas.
- A larder gift. A small jar of chow-chow or a bag of Jimmy Red grits at each place, labeled with your event and its batch number.
- Dietary needs. Vegetarian, gluten-free, and allergy menus, cooked from scratch with notice.
Booking and cancellations
Email us with your preferred dates, group size, and the kind of evening you have in mind. We reply within two days. A deposit of 25% of the food and drink minimum holds the date and counts toward your final bill. Cancel 14 or more days ahead and we refund the deposit in full. Inside 14 days we keep the deposit, though we will gladly move it to a new date within six months.