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Blind Pig Asheville Comes to Raleigh

I was excited to learn that Asheville's dining club for adventurous eaters, Blind Pig, is coming to Raleigh Sunday January 26th. My wife and I will be there.


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    1. re: sierrarot328i

      Blind Pig is run by chefs I respect from Asheville. I don't know what they'll cook, but I expect I'll have fun and I plan to over indulge.

    2. Morning! Got the link via our email group, too. Thank you. Tell us moreā€¦. what is the blind supper club all about? This looks so fascinating. And, just for preparation's sake, what do you get for $65 per person (not including alcohol). I'd love to learn more. The invite on their website looks go gothically cool http://blindpigofasheville.com/2013/1...

      1. You are awesome for sharing this info. I've just purchased our tickets. I couldn't be more excited!

        1. Thanks, we've gotten tickets!

            1. I've attended two BP dinners in Asheville and they were both a LOT of fun! BYOB, and bring plenty if you like to imbibe...the ones I went to drew a rowdy crowd and it was fun to be able to share with your neighbors. Communal seating at long tables and a "secret" location that wasn't announced until a few hours before the event added to the spontaneous fun.

              The food was good (but not great) at both but this could be b/c the locations for my dinners were an art gallery and a distillery so there were no commercial kitchens onsite. I'm not sure how they cooked but am assuming most everything was prepped and cooked elsewhere and warmed up onsite. Still, both menus were super creative, multi-course meals and I did really enjoy the dishes.

              Oh, and there was live music at both - a DJ at the gallery and a great swing band at the distillery. I think this would be an element at most of their themed events.

              I highly suggest you get a ticket as it is a lot of fun if you are an adventurous eater!

              1. ermagheerrrrrrddd it's sold out! glad I got my tickets. Thanks for the heads-up, Tom.

                1 Reply
                1. re: panthur

                  They're having another dinner in February in Asheville. It's a great excuse to go to Asheville.

                2. Would love to hear more about this when it goes down and see photos.

                  1. Ok guys, this says it starts at 6pm. Or 6-10pm. That's a long dinner! Does that mean we are to BE there at 6? Trying to figure out the babysitter situation.

                    5 Replies
                    1. re: panthur

                      To me this means be there by 6pm. I'm not taking any chances, I will be there by 5:45pm.

                      1. re: Erika RollerGirl

                        Sounds good, that's what we'll do. Wonder where it ends up being hosted.

                        1. re: panthur

                          I won't be surprised if it is at The Stanbury...

                          1. re: meatn3

                            Guess I was wrong - the venue makes me think this is going to be pretty fair sized.

                        2. re: Erika RollerGirl

                          Scratch my original reply - doors are at 5, first course served at 6, we will be there by 5pm. I can't wait! :)

                      2. Looks like another Blind Pig is planned for Raleigh in February. Now $85! https://www.eventbrite.com/e/blind-pi...

                        15 Replies
                        1. re: panthur

                          But did you go to this one and what can you report about it?

                            1. re: burgeoningfoodie

                              Ok I will attach a bunch of pics, but am too tired to do a long-winded explanation. The dinner was very good. I would say the value isn't the best, since some of the dishes were not spot-on, but that's ok because of the adventurousness of it all, plus that the proceeds go to charity (food shuttle).

                              This ended up being in a church that was partially renovated after being hurt by the 2011 tornado. So they had makeshift heating (that worked pretty well) and cooked most everything out back over a grill and a fire! Food started coming at 6pm and pretty much finished up at 8:30-9pm.

                              They had a DJ who was decent, but it was pretty loud in there, due to the 85 people + music all in one room. Hard to talk to anyone across the table. There were a really diverse group of attendees. Pretty interesting.

                              My favorite dish was the beets and farro. Least favorite was the steak and cauliflower. I also really enjoyed the pork belly bulgogi dish.

                              What they put together was really impressive given the space and what they had to work with. Enjoyed it, but again, probably would opt for something more affordable next time given that $65 doesn't cover alcohol or tip.

                                1. re: panthur

                                  My wife and I sat down the table from you two. I thought the meal was excellent and most of all challenging! By challenging, I mean that there were a few items, especially in the sauces. that i couldn't or was surprised by. The scallops and oxtail dish had a smoky puree that we later found out was plantain based. The ribeye was served with a red-orange butter that tasted like Carolina bbq (we loved it!). It was loud, but I think that could have easily been solved by hanging some fabricy stuff on the walls to absorb some of the sounds. We had a great time and are eager to return for the next two. It sounds like more of these events are on the drawing board for Raleigh.

                                  1. re: Tom from Raleigh

                                    Sounds (overall) like a good showcase of haute cuisine in the triangle or what some may describe as what you'd find in a larger city but on a smaller scale.

                                  2. re: panthur

                                    Your review was spot on and matches my feelings quite well.

                                    My favorite dish was the first course - the tartare with fermented vegetables (sriracha custard? yes please!) and I think my 2nd favorite was the beets, farro and mangalitsa (!) ham with smoked ham powder - wow the powder and the mangalitsa were incredible and the golden beet puree was delicious.

                                    My least favorite dish was dessert. I enjoyed the milk sphere but the lime and orange were so intense that it felt like I was consuming melted Lifesavers. Interesting but not exactly delicious.

                                    The chefs did a fantastic job especially considering they had no real kitchen and were cooking in the dark. We had no idea that was taking place until we saw their photos on facebook after the fact. Kudos!

                                    It was a blast and we really enjoyed the event. I think we would go back in the future for a different event at the $65 price point, not sure that we'll be making it out to anything over that.

                                    1. re: panthur

                                      (We were seated closer to the entrance so we were able to converse a little more easily with our table mates.)

                                      I had been enjoying the anticipation of the gathering so I tucked away my menu without a glance - just wanted to be fully and completely surprised! And delightfully I was...

                                      Each plate was a well composed experience - visually and deliciously. In a situation like this with so many chefs in the kitchen the meal could become a disjointed series of unrelated dishes. In this case each course was well crafted and distinctive yet the progression had a strong sense of cohesion.

                                      The pacing, the serving size, the service staff suited us quite nicely. I was able to observe a bit of the cooking and it was stunning what they were able to produce from a relatively modest sized grill and a few gas burners. This group really did a fantastic job of it.

                                      On the topic of value...My dining (and most other) dollars are very, very limited after spending most of last year care giving for aging parents. So this event was a very big splurge for me. I actually feel the value was excellent. One could spend more (if you ordered drinks) for two restaurant week dinners and have a much less memorable and delicious experience. Plus byob allowed us to drink a better bottle than we could have swung had there been permits.

                                      The food was excellent, each plate held well chosen surprises, the staff was topnotch and our table companions delightful. I feel I came away from the evening with much more than I gave. Really a perfect evening!

                                  3. re: panthur

                                    + one on wanting to know what it was like. Did you have any choices? Or were all courses picked in advance? Did they ask in advance if you have any food allergies, etc.?

                                    1. re: LulusMom

                                      The January one is this coming Sun. They just sent the location info today. There has been no hint of a menu and no query regarding allergies, etc.

                                      1. re: meatn3

                                        Ah, thank you meatn3. Very helpful info. So are you going? Can't wait to hear about it.

                                      2. re: LulusMom

                                        Oh, I did want to mention that allergies, etc. were addressed at the event. At the start of the evening there was a brief introduction of the crew, history of the building, benefiting charity, and so forth. They mentioned to speak with the staff about allergies, etc. A menu was at each seat allowing the diner an opportunity to spot possible issues ahead of time.

                                        A person with a short number of foods to avoid, say pork or shellfish, would still have a wide variety of food and feel no deprivation. A hardcore vegan may have some issues. That said, there were many non-meat aspects of each dish and a vegetarian could have dined quite happily.

                                        1. re: meatn3

                                          Thank you so much - that information makes me much more likely to be excited about the next one - assuming there is one.

                                          1. re: LulusMom

                                            We are taking a non-meat eater to the next Blind Pig dinner, so We'll see how that goes...

                                            By the way, this was my first experience with byo in a while. They had a tub full of ice to chill anything that needed to chill. I was pleasantly surprised that I wasn't the only one drinking beer. It seemed at my table about a third of the people were drinking beer with the rest wine and someone had a Coke product of some sort.

                                            1. re: Tom from Raleigh

                                              My ex was a total beer drinker. Wouldn't touch wine and would order it no matter how fancy the restaurant. You could tell a lot about how relaxed and comfortable a place was by how they reacted to that.

                                              Will be interested to hear how the non-meat eater Blind Pig thing goes.

                                    2. I think the Chef in charge of that is one of the most talented Chefs in the South East. I have been to several and I know it will be a blast.

                                      5 Replies
                                      1. re: JB BANNISTER

                                        Do they provide set-ups? Or is it better to bring beer or wine?

                                        1. re: meatn3

                                          It's BYOB and many many people were partaking in wine and beer.

                                          1. re: Erika RollerGirl

                                            We brought the essentials for a mixed drink and the staff offered to do the mixing for us. They even delivered our no longer full bottles to us at the close of the night.

                                            So ice and glasses were available and a spot to keep beer cold. If you wanted a twist with your gin and tonic then you would be wise to tuck it in your lunch box and remember what your scout leader always said - "be prepared"!

                                            1. re: meatn3

                                              Wonder if anyone brought the chefs/team a drink.

                                              1. re: burgeoningfoodie

                                                Always, always a thoughtful move. A bottle of wine would be nice.

                                      2. So I guess 4 'hounds will be there! Wear your CH decoder rings...

                                        Very exciting - can't wait to taste every thing.