On the first day of Spring, history comes alive at a special gala dinner to benefit
the Swannanoa Valley Museum hosted by Hell or High Water, Black Mountain’s
newest restaurant. Enjoy a specially curated four course pre fixe dinner and hear the
story of Black Mountain from locals with strong ties to the past. Choose one of two
seatings and mingle with newcomers and old friends of the Museum in community seating arrangements. Tickets for non-members of the Museum will include a complimentary one-year membership valued
at $35. Drinks are excluded from the ticketed price.
**The event is SOLD OUT. Click here to join the waitlist.**
Date: Thursday, March 20th, 2025
Location: Hell or High Water (128 Broadway Ave.
Black Mountain, NC 28711)
First seating : Upstairs at 6 PM
Second seating: Downstairs at 7 PM
SVM Members $85 per ticket
Non-members $100 per ticket
*Taxes and additional fees may apply
Swannanoa Valley Museum
Founded in 1989 the Swannanoa Valley Museum preserves and interprets the social,
cultural, and natural history of the Swannanoa Valley, a pathway to western North
Carolina, by developing dynamic programs and engaging exhibitions for the
education and enrichment of the community, its children, and future generations.
Hell or High Water
From the founders of Foothills Butcher and the Grange carrying on their legacy of
local, sustainable, and honest food, Hell or High Water celebrates the strength and
resilience of our community and the feeling of comfort a shared meal can bring. In
the thoughtfully renovated, historic Black Mountain Ice & Coal building, Hell or High Water
strives to create high-end comfort food that warms the heart and a dining experience
that is both extraordinary and familiar.
Chef Eric Morris: the culinary talent behind the kitchens at Foothills Grange and Hell or High Water has over 20 years of experience. He was a driving force at Cultura, a James Beard Award semifinalist in 2020, and served as Chef de Cuisine at Asheville’s renowned Nightbell and NYC’s Pearl & Ash. His career also includes working as Sous Chef at Tom Colicchio’s Riverpark, where he helped establish Riverpark Farm, an innovative urban farm built in milk crates. During the COVID-19 pandemic, Eric launched Food That Builds, producing over 40,000 meals for those in need. Now, he’s bringing his expertise, passion, and creativity to Black Mountain and we can’t wait for you to taste what’s next.