Embrace the season with this chic Winter Farm to Table Fundraising Supper at Bloom. You’ll enjoy an impeccably curated five-course menu prepared by Chef Josh Fehr and his team.

Our friends at Bloom are closing the restaurant for this very special, first ever Winter Farm to Table Fundraising Supper, where a limited number of guests will experience a winter Prix Fixe like no other. Keeping with the mission of at least 70% locally-sourced ingredients, this risk-taking culinary team has carefully crafted a menu of creative dishes that are sure to please the palate. Dinner will be served promptly at 6pm. The courses are as follows, with options for vegetarian guests: 1st-Sweet potato pave-creme fraiche, chive, JQD Salt, 2nd-Acorn Squash Risotto-parsnip, lardon, local mushrooms, 3rd-“Chicken + Dumplings”-ricotta gnocchi “dumplings”, local hen, briciole, 4th-Filet of Beef-red wine jus, truffled cauliflower purée, 5th-Rosemary Honey Almond Tart-local honey, almond frangipane, blood orange. Each course will be perfectly paired with the exquisite flavor profiles of Tumbling Creek Cider Company’s fresh and clean ciders. Served in the elegant ambiance of Bloom, this will be an unforgettable experience.

100% of all proceeds benefit Appalachian Sustainable Development. Your ticket purchases support local and regional farmers and help Appalachian Sustainable Development strengthen the local food system. Space is limited, no tickets will be sold at the door. Seating is first come, first served. Photography and videography will occur during this fundraising dinner. Your presence is consent to be in pictures and videos for promotion of the event and ASD.

Chef Josh Fehr - Brother of Bloom owner Em Fehr, Josh became the head chef of Bloom in 2020. He grew up in Bristol, TN, and fell in love with Appalachia and its culinary traditions. It is here that he cultivated a love for both locally grown food and Appalachian traditions that would later inspire his culinary style. Josh came into the industry all on his own. After graduating from East Tennessee State University (GO BUCKS) he dove head first into the culinary world and quickly became a creative and intuitive force in the local food scene. Josh blends his love of food and philosophy to create remarkable dishes and experiences for guests, often innovating Appalachian cuisine blended with tradition and modernity to create something both fresh and familiar. He hopes to make the Tri-Cities a food destination. "My dream is to bridge the gap between fine dining artistry and old fashioned home-cooked meals by creating simple but elegant dishes," he says.

About Bloom - Bloom is owned and operated by Em Fehr and opened in Bristol TN/VA in the Fall of 2017. The business has evolved over several years and today, Bloom is a place for a quick morning coffee, a cozy brunch, and an upscale dining experience in the evenings. Fehr cares deeply about inclusivity and strives to make all her customers feel welcome and to ensure that they have memorable dining experiences. She also strives to be a good boss. Every employee is a valuable part of her team with their own unique expertise, and it’s clear from their service that they take pride in what they do. Learn more at: https://www.bloombristol.com/.

About Tumbling Creek Cider Company (TC3) - Tumbling Creek Cider Company was formed in 2018 by four friends with a mission of creating high-quality apple-to-bottle cider focused on the local region and community in Southwest Virginia. With a focus on hand crafted cider, they built a production facility, and then started grafting cider apple trees and building the orchard. In 2020 they opened a tasting room in Abingdon, VA. Join TC3 and other loyal cider fans for a cider this winter in their new taproom at the Abingdon Commons in Abingdon, Virginia! Learn more: https://tumblingcreekcider.com.

Contact the host of Winter Farm to Table Supper at Bloom