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A fiery dining adventure under stars featuring an astonishingly badass pairing of renowned NC chefs, farmers, ranchers, and growers
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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 (Many 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.
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.
As the director at Charlotte Marriott City Center, Chris spearheaded a culinary renaissance for Marriott International, introducing innovative concepts like Stoke. In 2020, he ignited culinary enthusiasm with The Goodyear House, a Charlotte sensation recognized for innovation and philanthropy. The year 2021 marked the establishment of Built on Hospitality, LLC, breathing life into Old Town Kitchen & Cocktails and acquiring the iconic Uptown restaurant Haymaker, championing inventive cuisine rooted in regional and sustainable sourcing.
A Food Network champion with victories on "Chopped," "Beat Bobby Flay," and "Alex vs. America," Chris is also a founding member and the current Chairman of the Board for the Piedmont Culinary Guild.
Meet our chef:
culinary innovator, local ingredient champion, Food Network familiar face. Family & Community-focused
chris coleman
Photo Credit, Peter Taylor
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....
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Meet our chef:
culinary innovator, local ingredient champion, Food Network familiar face. Family & Community-focused
chris coleman
Photo Credit, Peter Taylor
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.
As the director at Charlotte Marriott City Center, Chris spearheaded a culinary renaissance for Marriott International, introducing innovative concepts like Stoke. In 2020, he ignited culinary enthusiasm with The Goodyear House, a Charlotte sensation recognized for innovation and philanthropy. The year 2021 marked the establishment of Built on Hospitality, LLC, breathing life into Old Town Kitchen & Cocktails and acquiring the iconic Uptown restaurant Haymaker, championing inventive cuisine rooted in regional and sustainable sourcing.
A Food Network champion with victories on "Chopped," "Beat Bobby Flay," and "Alex vs. America," Chris is also a founding member and the current Chairman of the Board for the Piedmont Culinary Guild.
Meet our chef:
culinary innovator, local ingredient champion, Food Network familiar face. Family & Community-focused
chris coleman
Photo Credit, Peter Taylor
coming soon
Kaci & Amos Nidiffer
Trosley Farm
(2020 NC small farmERS of the year)
Newbie micro-farmer on her Bambi legs! Long a ‘city woman,' 2022 was Cass's first growing season and catching herself and those close to her by surprise. Cass' areas of interest for her small but lovely fields are: are chemical-free, herbs/edible flowers/ heirloom tomatoes/native flowers & berries for Wildhaven guests/events.
CASS BRADLEY, WILDHAVEN Farm & Forest Retreat
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!
Reserve a seat at our table
A welcome cocktail near the spring-fed, crystal clear pond
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 two nights only: Saturday, July 20 and Saturday, September 7, 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 Chris Coleman 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
