A little about us.
At Forage & Grace, our mission is to craft one-night-only dining experiences that nourish people and planet alike—celebrating clean, responsibly sourced cuisine, strengthening the social fabric of Asheville, and leaving every guest with a story worth telling.
We pursue this mission by:
Telling a story on every plate. Each pop-up dinner is thoughtfully produced—down to the last garnish—to give guests an immersive narrative they can’t find in a traditional restaurant.
Cultivating genuine community. Research shows communal meals heighten wellbeing, deepen friendships, and foster a sense of belonging; we design long tables and interactive service to spark exactly that connection.
Championing clean cuisine. Our menus showcase whole, minimally processed ingredients free of synthetic additives, in line with leading definitions of “clean eating.
Sourcing hyper-local and farm-to-table. Partnering with regional growers and artisans ensures peak-season flavor, supports local agriculture, and keeps Asheville’s food economy vibrant.
Through these pillars, Forage & Grace transforms a single evening into an enduring memory—one where clean food, shared tables, and conscious stewardship come together in joyful harmony.
Forage + Grace…
Where every dish tells a story. Come be a part of our story!
Jason Derevitsky
Event Specialist
I’m a Brooklyn-born event specialist with a knack for turning ideas into seamless, engaging events. From concept creation to execution, I handle it all—budgets, vendors, security, and everything in between—so you can enjoy the moment.
With a background in photojournalism from the International Center of Photography, I bring a storyteller’s eye to every event, ensuring it not only runs smoothly but also leaves a lasting impression. As a first-generation Ukrainian and West African, I love blending cultures, creativity, and a touch of the unexpected. Science, macabre, and Renaissance art fuel my imagination—so expect the extraordinary.
Let’s connect—this New Yorker doesn’t bite (unless there’s a really good charcuterie board involved!).