Introducing a new event for 2020!
In lieu of our annual mountaintop Sunset Dining celebration, this year we want to bring the party to you!
Please join The Free Clinics for a unique benefit event featuring a farm-to-fork multi-course gourmet meal and wine delivered to your home, along with an exclusive online program of live music and patient stories.
Tickets
Individual Dinner $150 (one meal; one bottle of wine)
Couple’s Dinner $285 (two meals; one bottle of wine)
Sponsorship information available on our registration page or by contacting Sarah at sfriedell@thefreeclinics.org.
Registration deadline is Friday, July 10.
A delicious five-course meal (scroll down for menus) will be prepared by Food Experience of Asheville, with accompanying wine from Crate Wine Market & Project, all delivered by The Free Clinics staff and volunteers to you at home. Once you receive your meal, tune in to our online program to enjoy a special musical performance, followed by program updates from executive director Judith Long, Phoenix Project case manager Kerri Sanders, and hear a personal story from one of our patients.
All contributions for this benefit support the increased need in our community for The Free Clinics’s services during the current pandemic and economic crisis.
Due to the nature of this event, meals may only be delivered to addresses in the Asheville/Henderson/Polk area in order to best preserve the integrity of the food.
Thank you for your understanding and support.
Omnivore Menu
Appetizers
House Smoked Trout Dip featuring local NC trout
served with City Bakery Beer Baguette Crostini
Individual Tomato Pie made with fresh local tomatoes
First Course
Creamy Cucumber and Avocado Gazpacho with Lump Crab
Second Course
Wild Mushroom Ravioli with Parmesan Cream
Third Course
Hickory Nut Gap Beef Tenderloin with Demi Glace and Chimichurri,
served with Garlic Mashed Potatoes, Squash & Zucchini
Bread & butter
Choice of Dessert
Tiramisu or chocolate pot de crème (vegan, gluten-free)
Vegetarian/Vegan Menu
Appetizers
Signature Spicy Pimiento Cheese and Pretzel Bread
*or vegan alternative
Individual Tomato Pie made with fresh local tomatoes
*or vegan alternative
First Course
Creamy Cucumber and Avocado Gazpacho
Second Course
Manicotti Crudo: Vegan “Ricotta” (Cashew Cream and Tofu)
wrapped in Thinly-Sliced Zucchini “Noodles”
with House Made Marinara and Fresh Herbs
Third Course
Portobello Steaks with Avocado Chimichurri,
served with Olive Oil Whipped Mashed Potatoes, Squash & Zucchini
Bread & butter
Choice of Dessert
Tiramisu or chocolate pot de crème (vegan, gluten-free)