FĪ(r)E
A fiery dining adventure under stars featuring an astonishingly badass pairing of renowned NC chefs, farmers, ranchers, and growers
ˈwīl(d)
Reserve a seat at our table
Being surrounded by 30 acres of forest, starlight, and fields of seasonal wildflowers.
Clinking glasses with an intimate group of fellow life-loving humans enjoying good conservation and REAL ingredients superbly cooked over open flames by an award-winning and truly innovative chef)
End the evening with dessert & drinks around a cozy bonfire taking in the night sky …a truly unique dining & gathering adventure you do not want to miss.
Fiery flames and slow-roasting meats and vegetables (Many sourced here in the Western NC mountains)
Fiery flames and slow-roasting meats and vegetables (Most sourced here in the Western NC mountains)
Being surrounded by 30 acres of forest, starlight, and fields of seasonal wildflowers.
Clinking glasses with an intimate group of fellow life-loving humans enjoying good conservation and REAL ingredients -superbly cooked over open flames by an award-winning and truly innovative chef.
Ending the evening with dessert & drinks around a cozy bonfire taking in the night sky
…a truly unique dining & gathering adventure you do not want to miss.
Imagine...
MORE THAN A MEAL:
A TRULY
ONE-OF-A-KIND
NC MOUNTAIN EXPERIENCE!
Chef Chris Coleman, a culinary powerhouse and North Carolina native, discovered his culinary inspiration on his grandparents' Mississippi farm, fostering a deep connection to local ingredients and community.
Starting his culinary journey at 14 in a fish camp, Chris worked his way through the ranks, eventually becoming the head chef of the prestigious McNinch House in Charlotte, NC at just 21.
Driven by a profound passion for North Carolina's bounty, he curated The Market Kitchen, a pop-up series showcasing local, experimental cuisine. His culinary impact continued with The Asbury, a 40-seat farm-to-fork gem at The Dunhill Hotel, earning acclaim and multiple "Best of the Best" Awards.
A Miami native of Argentine and Cuban heritage, Chef Ulysses Gonzalez brings over two decades of culinary expertise—and deep Latin American roots—to the table. A U.S. Marine Corps veteran turned chef, his journey began in the family kitchen and led to acclaimed roles at Korikancha, The Conga Room, and alongside James Beard Award-winning
Chef Michelle Bernstein.
Chef Ulysses’ love for bold flavors and soulful food has taken him across Mexico, Uruguay, and Argentina—where he even produced his own wine for six years. Today, he leads SIA Provisions, blending elevated private dining with vibrant South American influence, and TUE, his Argentine wine label inspired by regional terroir.
He was selected as our 2025 Wildfire Guest Chef not only for his culinary mastery, but because he shares our deep love and connection to Western North Carolina—spending half the year living in the High Country.(with plans to be year-round resident in the near future) In a season shaped by rebuilding after Hurricane Helene, we’re more committed than ever to working with chefs, farmers, ranchers and growers who live and breathe this land. His presence brings both perspective and purpose to our hyper-local focus this year.
Chef Ulysses also brings a rich history of open-fire cooking, deeply rooted in Argentine culinary tradition. His passion for fire and flame, both as a cooking method and storytelling medium, makes him a natural match for the Wildfire
Expect fire, flavor, storytelling, and a whole lot of heart.
Wildfire Guest Chef 2025:
SIA Provisions & TUE Wines
Chef Ulysses Gonzalez
A Miami native of Argentine and Cuban heritage, Chef Ulysses Gonzalez brings over two decades of culinary expertise—and deep Latin American roots—to the table. A U.S. Marine Corps veteran turned chef, his journey began in the family kitchen and led to acclaimed roles at Korikancha, The Conga Room, and alongside James Beard Award-winning Chef Michelle Bernstein.
Chef Ulysses’ love for bold flavors and soulful food has taken him across Mexico, Uruguay, and Argentina—where he even produced his own wine for six years. Today, he leads SIA Provisions, blending elevated private dining with vibrant South American influence, and TUE, his Argentine wine label inspired by regional terroir.
He was selected as our 2025 Wildfire Guest Chef not only for his culinary mastery, but because he shares our deep love and connection to Western North Carolina—spending half the year living in the High Country.(with plans to be year-round resident in the near future) In a season shaped by rebuilding after Hurricane Helene, we’re more committed than ever to working with chefs, farmers, ranchers and growers who live and breathe this land. His presence brings both perspective and purpose to our hyper-local focus this year.
Chef Ulysses also brings a rich history of open-fire cooking, deeply rooted in Argentine culinary tradition. His passion for fire and flame, both as a cooking method and storytelling medium, makes him a natural match for the Wildfire
Expect fire, flavor, storytelling, and a whole lot of heart.
Meet our chef:
SIA Provisions & TUE Wines
Chef Ulysses Gonzalez
Kaci & Amos Nidiffer
Trosley Farm
(2020 NC small farmERS of the year)
2022 was Cass's first growing season and catching herself and those close to her by surprise by enjoying 'playing in the dirt.' Cass' areas of interest for the small but lovely fields of her micro-farm are: are chemical-free, herbs & edible flowers and heirloom tomatoes as well as mountain-grown, cut flowers & beneficial native flowering plants.
ROUNDING OUT THE A WILDFIRE TEAM:
Their dynamic five-acre farm in Elk Park, NC radiates energy, dedicated to sustainability and diversity. They specialize in pastured poultry and their seasonal heirloom produce bursts with flavor, eco-conscious growing methods. Their food is pure, free from chemicals, hormones, antibiotics, herbicides, showcase natural goodness!
The Shipley Family is a 150 year old/5-generation farming icon. Their cattle graze on lush, clover-rich mountain pastures which produces beef with higher levels of nutrients than conventional beef production. With a commitment to quality, Shipley Farms Beef is free of any added hormones or steroids, to provide the same safe, clean, & delicious meat that has fed thier family for generations
Linville Falls Winery is a near and dear neighbor to Wildhaven less than 10 minutes down the road!
Owner, Jack Wiseman had dreamed of growing grapes and opening a winery for more than 60 years. Now, he gets to work alongside his family, pioneering High Country-grown wine in Linville Falls
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A welcome cocktail in our vibrant, brand new gardens
What's Included?
Tour of Wildhaven grounds and insight into future plans
Post-dinner bonfire (complete with dessert & beverage)
A WNC farm-to-table dining adventure like none other!
Our sincerest thanks for sharing in our dream and supporting local farmers/ranchers/growers & land restoration and conservation efforts
(…plus a few surprises. You didn't expect to know all of the fun, did you?)
for ONE night only: Saturday, September 6, for this limited-seating/truly unique dining experience at Wildhaven Farm & Forest Retreat celebrating both the Summer and Fall seasons with masterful seasonal dishes, fire-prepared by Chef Ulysses Gonzalez table-side and under the stars.
Join us
in an inspired seasonal menu & truly unique experience while knowing you supported your local farmers/ranchers & dreamers
DELIGHT
in nature, rustic fine dining & casually unhurried conversation with soon-to-be new friends
FIND JOY
around wonky/upcyled wooden nursery tables under the night sky for an intimate and fiery dining experience on 30 feral acres of mountain magic
gather
"This is the power of gathering:
it inspires us, delightfully, to be more hopeful, more joyful, more thoughtful: in a word,
more alive.”
Reserve a seat at our table
