We offer several tours, each with different options for enjoying your foraged foods.
Our regular and private tours include a brief cooking lesson, a wild food tasting, and an optional wild food cooking class. Our mini-tours include a forage-to-table option. Our regular and private tours also include a u-pick forage-to-table option. Finally, private tours can include cooking together as part of the tour.
For more info on these options, click on the titles below.
• Regular & Private Tour Option
Participants on our regular and private tours can enjoy a BYOB (Bring Your Own Booty) appetizer with lunch or dinner at one of six local restaurants. Bring in three wild ingredients from your tour and top Asheville chefs will turn it into a complementary dish to start off your meal. Here’s how:
Our restaurant partners are The Market Place (as featured on AOL), Vue 1913 (as featured on ZAGAT), Rhubarb (as featured in Ashvegas), Local Provisions (as featured on Bizarre Foods), Nightbell (sister restaurant to Curate), and Carmel’s (as featured in Edible Asheville). Our partner restaurant for mini-tours is Vue 1913.
Here’s how to make your reservation. For mini-tours, see here.
After registering for a tour, pick a day and time for your meal. If your tour is in the afternoon and you want to go that same night, remember to leave plenty of time to travel back to town, shower, change, etc. as well as about 30 minutes flex time since we often run over. For an outing scheduled to end at 5 pm, that means dinner no earlier than 7 pm.
Remember that you need not enjoy your finds that same day. In fact, if you go at a time other than Saturday night, your wild dishes will get more attention. The Market Place, Vue 1913 and Carmel’s are open for dinner seven nights a week. Local Provisions and Nightbell are closed on Mondays and Rhubarb is closed on Tuesdays. Carmel’s is open for lunch everyday and Rhubarb everyday except Monday and Tuesday. The Market Place also serves brunch on Saturday and Sunday from 10:30-2pm. Restaurant schedules change frequently; call or check website to confirm.
To make a reservation, you can call The Market Place at 828-252-4162, Vue 1913 at 800-438-5800, Rhubarb at 828-785-1503, Local Provisions at (828) 424-7815, Nightbell at (828) 575-0375, or Carmel’s at (828) 252-8730. You MUST tell them to let the owner know that you will be bringing wild foods from No Taste Like Home. The person answering the phone may not know what you’re talking about, but assure them that the executive chef will.
Alternatively, you can make your reservations through Open Table for The Market Place, Vue 1913, or Local Provisions. Under Special Requests, be sure to enter “No Taste Like Home – Wild Foods Dinner.”
If you have any food allergies, restrictions, or preferences, let them know, even if you indicated that when you registered (we don’t share that information with the restaurant because we don’t know who will be going to dinner). Order whatever you’d like; your wild dish will be on the house.
After your tour, if you’ll be dining at Vue 1913, please drop off your catch at the concierge desk anytime but no later than 45 minutes before your reservation (the sooner the better). For Carmel’s you will need to bring your ingredients to the restaurant 3 hours before your reservation. The Market Place, Local Provisions and Nightbell also prefer that you drop your ingredients off beforehand, ideally before 5:00pm. If you’re going to Rhubarb, you can just bring it in with you. Either way, try to keep it cool before then.
When you get to the restaurant, send your booty back to the kitchen. Then order whatever else you’d like; your wild dishes (or drinks) will be on the house.
Questions? Contact us.
• Mini-Tour Option
Participants on our mini-tour at the Omni Grove Park Inn can opt to experience “find dining” at the hotel that evening. While you enjoy the hotel’s remarkable view of the sunset, the chefs at Vue 1913 will craft a free appetizer to accompany your meal featuring the edibles you met that afternoon. In order to participate, you must let us know you plan to dine at Vue 1913 no later than 24 hours before your tour.
After registering for the tour, make a reservation with the restaurant. You can make a reservation on Open Table or by calling 800-438-5800. Either way, you must specify that you will be coming from the No Taste Like Home tour.
If you have any food allergies, restrictions, or preferences, let them know that too, even if you indicated that when you registered. (We don’t share that information with the restaurant because we don’t know who will be going to dinner.)
Order whatever else you’d like; your wild dish will be on the house.
• Cooking Class
We offer two evening cooking class options, both featuring your own catch of the day:
- groups of six or more can enjoy a short lesson and dinner at Hickory Nut Gap Farm
- smaller groups can prepare their dinner with Cottage Cooking Asheville
Both options run about 2.5 hours and the cost is $75 for adults and $35 for children 12 and under.
Note that if your tour is in the afternoon, we usually run from 2 to 5 pm. You will need plenty of time to travel back to town, shower, change, etc. as well as about 30 minutes flex time since we sometimes run over. That means that if you are on an afternoon tour, you will probably not be able to start your dinner class until 7 pm.
Your class need not be the same day as the tour. The Hickory Nut Gap class & dinner is available Wednesday and Saturday at 5:30pm, with reservations required one week in advance. Cottage Cooking is available any day of the week, usually at 6 pm, with no advance reservation requirement but is subject to availability.
After booking your tour, contact Hickory Nut Gap or Cottage Cooking to register. If you have any food allergies, restrictions, or preferences, let them know, even if you indicated these with us when you registered.
At the outing, your guide will set you up with labeled bags of three wild ingredients (here’s a gallery of what they might be). You will not need not drop your ingredients off beforehand; you can just bring them with you. If possible, however, do keep them refrigerated.
Please send us pictures, and bon appetit!