2024 James Beard Award winner takes over Asheville in four-day tasting tour
ASHEVILLE - Riding high from a victorious win at the prestigious James Beard Foundation Awards ceremony in Chicago, a New Jersey-based bartender-botanist and author has his eyes set on Asheville.
On June 8, Danny Childs accepted a coveted Book Award medal in the category of Beverage with Recipes for his debut book, “Slow Drinks: A Field Guide to Foraging and Fermenting Seasonal Sodas, Botanical Cocktails, Homemade Wines, and More,” with photography by his wife, Katie Childs.
“It was important to us to live up to our standard and represent what we wanted to represent but it certainly wasn’t the easiest path to getting there so it feels extra special,” Danny Childs said.
Childs, a trained ethnobotanist, penned the literary work to share the benefits and tips for applying foraged, garden and farm-harvested ingredients in craft beverages.
His approach to “backyard mixology” gained popularity at Farm & Fisherman Tavern where he built the bar program and through his aptly named “Slow Drinks” education and consulting company and involvement in the Slow Food Movement through which he continues to spread the gospel of botanicals to wider audiences.
From June 29-July 2, Childs will bring his beverage repertoire to Asheville in a citywide tour in partnership with Wrong Way River Lodge & Cabins, Gemelli, Chai Pani and Eda Rhyne Distillery.
Four creatively curated programs will present different ways for guests to experience Childs’ original alcoholic and nonalcoholic concoctions.
Amaro Adventure at Wrong Way River Lodge & Cabins
Childs explored South America, studying and working with populations in the Amazon and northern Patagonia and Chile working with shamans, healers and more to learn how to use plants as medicine and for other uses.
He returned to the U.S. to work in agriculture and earn a Ph.D. in ethnobotany that combined with his hospitality background set him on a path to blending nature's local and regional ingredients into handcraft drinks.
Childs, who’s visited family in Asheville over the years, has foraged for items such as sassafras and black walnuts from the Appalachian Mountains, which are featured in his recipes.
“It’s like cooking ― better ingredients make a better plate or better drink,” he said. “To hone into things that are wild often give it unparalleled flavors you just can’t find on the shelves of grocery stores or in your local farmers market.”
On June 29, Amaro Adventure at Wrong Way River Lodge & Cabins from 5-6:30 p.m. will take guests on a foraging trek along the French Broad River Greenway to create “backyard amaro” ― a bittersweet herbal liqueur.
Then, participants will return to Wrong Way’s grounds and meadows, 9 Midnight Drive, to learn to make amaro by the campfire with snacks provided by Newstock Pantry.
The public is invited to join the party from 6-9 p.m. with live music, live fire, food truck bites and drinks available from Wrong Way Canteen.
Amaro Adventure is for adults ages 21 and up and costs $65 per person. Purchase tickets at eventbrite.com.
Slow Drinks Foraged Dinner at Gemelli
Childs said “Slow Drinks” is beginner-friendly yet applicable for experts ― no bartending or foraging experience required ― and features zero-proof recipes and suggested substitutions for cocktails.
“It’s not just about the booze, it’s about making better drinks,” he said.
On June 30, Childs and the chefs and mixologist at the West Asheville Italian eatery Gemelli will collaborate to present a five-course meal with beverage pairings at the Slow Drinks Foraged Dinner from 6-9 p.m. at 70 Westgate Parkway.
Locally foraged ingredients will accent the Appalachian-Italian menu prepared by Gemelli Executive Chef de Cuisine Gabe Cerrato, Executive Chef/Owner Anthony Cerrato (Gemelli and Strada Italiano), Corporate Chef Valdimir Martino and Strada Chef Luke Lavenski with Gemelli mixologist Devon Dickerson and Childs taking on drinks.
Beverage options will include high, low and no-alcohol cocktails and mocktails.
Childs will be signing and selling copies of his book at the event.
Tickets are $175 per person, which includes the meal, beverage pairings, tax and gratuity. To reserve a seat, visit resy.com or gemelli.restaurant.
Danny Childs Bar Takeover at Chai Pani
“Slow Drinks” featured recipes like Paw Paw Pisco Sour and Mulberry Smash, categorized by the four harvest seasons.
“My favorite cocktail in the book is probably the easiest to make. It requires no fermentation, just sourcing of the goods. It’s called La Poblanita and it’s so good,” he said.
On July 1, Childs will head to the new Chai Pani location at 32 Banks Ave. to take over the James Beard Award-winning restaurant’s “MG Mini” mezzanine bar during lunch and dinner service.
Cocktails and zero-proof sodas will feature Appalachian and Indian flavors, spices, herbs, roots and other natural additions to marry the two.
Drop in that evening to purchase a signed book and drink prepared by Childs.
Chai Pani will offer Childs’ featured drinks on the restaurant’s menu through the week while supplies last. Admission is free. For more, visit chaipani.com.
Cocktail Lab at Eda Rhyne
On July 2, Childs will host a Cocktail Lab from 6-9 p.m. at Eda Rhyne Distillery, 101 Fairview Road, Suite A in Fairview.
Childs will participate in the monthly series moderated by Eda Rhyne’s co-owner Chris Bower to give a deep dive into regional foraging, sustainable libations and “Slow Drinks.”
Attendees will learn about Childs’ and the Eda Rhyne team’s approach to age-old processes like fermentation, infusions and pickling.
“I’m a huge fan of their products. We’re aligned as far as what we’re focused on and things we do,” Childs said.
The event is $40 per person, including one spirit flight. Purchase tickets at exploretock.com.
The public can stop in for a collaborative cocktail popup and book signing afterward.
“These events are for anybody and everybody,” Childs said. “Any opportunity that we can have to connect to the world around us and connect where food comes from or have that autonomy of finding our own food or beverages; it’s a skill we all should have and a great way to be introduced to that is through experience.”
“Slow Drinks: A Field Guide to Foraging and Fermenting Seasonal Sodas, Botanical Cocktails, Homemade Wines, and More”
By Danny Childs, photography by Katie Childs.
Where: Available in bookstores and online retailers.
Cost: $32 hardcover.
Info: For more, visit hardiegrantusa.com and follow @slowdrinks on Instagram.
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Tiana Kennell is the food and dining reporter for the Asheville Citizen Times, part of the USA Today Network. Email her at [email protected] or follow her on Instagram @PrincessOfPage. Please support this type of journalism with a subscription to the Citizen Times.
This article originally appeared on Asheville Citizen Times: James Beard Award winner Danny Childs brings drink tour to Asheville
