Our Mediterranean Experience

Sunday, June 29th, 2025 from 6:00-9:00pm*

Step into a vibrant evening inspired by the sun-soaked shores of the Mediterranean—where every bite tells a story and every detail is crafted with warmth and intention. At this Forage and Grace experience, guests will gather around a communal table filled with seasonal dishes, fresh herbs, and bold, colorful flavors.

Think olive oil-drizzled vegetables, bright citrus, slow-cooked meats, handmade breads, and sips of chilled wine or mint tea. Laughter fills the air, music dances in the background, and the mood is one of joyful connection. It’s more than a dinner—it’s a celebration of food, culture, and the beauty of coming together.  

* Location details will be shared in an email 24 hours prior to the event.

Chefs of Honor
Habibi Village: Maan Khzam & Dina Joannou

Maan, founder of Habibi village, born and raised in Lebanon for 21 years–land of cedar trees, olive trees and Mediterranean Sea–and home to one of the most generous and hospitable people we know. Maan brings to Asheville the staple Saj bread as a way to say thank you to his native land and people and share the joy of gathering around food with the Appalachian people and his second home, Asheville.

Now collaborating with Dina Joannou as they embark on their catering business together in Asheville. Joannou is a housewife and a home baker that is also bridging the Lebanese culture, tLebanese home cuisine, with mindful sourcing and organic ingredients.  

Dina's mission is to be an ambassador to her country of origin, Lebanon. 

—  Menu  —

Appetizers

Muhammara (VG)

Organic red peppers, pecan, Lebanese pomegranate molasses

Spinach Fatayer (VG)(GF)

Organic spinach, Lebanese sumac, olive oil

Rakakat stuffed with cheese and black nigella seed* (V)

Manchego + Mozzarella cheese, Black nigella seed *contains diary

Hummus + Za'atar Crackers (VG)(GF)

Organic chickpeas, tahini, garlic, lemon juice

Starters

Tabbouleh (V)

Parsley, tomatoes, green onions, mint

Fattoush (V)(GF)

Lettuce, tomato, cucumber, radish, green bell pepper, red onion, mint, parsley

Main Course

Kibbe Lakteen (VG)

Spinach, onion, sumac, almond, cinnamon

Kafta Arayess (GF)

Mixed lamb and beef, hummus, onion, parsley

Taouk skewers

Chicken, garlic, turmeric, cinnamon

Dessert

Baklawa

Phyllo, pistachios, almond, pecan

Mhallabiye

Hemp milk, Lebanese rose water, orange blossom

Red Wine: Castle Rock Pinot Noir

White Wine: Hai Matau Sauvignon Blanc, Lagaria Pinot Grigio

Rose: stay tuned

Bubbles: stay tuned

Beer: New Belgium Mountain Time Lager, Tacate Mexican Lager, Dos Equis Mexican Lager, White Zombie White Ale, Wicked Weed Pernicious IPA, Highland Gaelic Al