This month, we’re highlighting Trail 2 Table, an outdoor catering company that brings thoughtfully prepared, live-fire meals to remote and scenic locations across Western North Carolina. Founded by chef and outdoor enthusiast Nathan Derstine, Trail 2 Table combines over 15 years of kitchen experience with a deep appreciation for wild places—using locally sourced and foraged ingredients to create unique, place-based dining experiences in nature.
1. Tell us about Trail 2 Table – what do you do, and what inspired you to start a catering business focused on outdoor cooking and wild-foraged ingredients?
Trail 2 Table is an Outdoor Catering company that will go out into the wilderness to bring you an elevated camping meal experiance. Through the utilization of live fire and smoke to transform the flavors of the Appalachian mountains. We can do anything from private 2 person dinners on an overlook to feeding an entire off road Jeep rally. I’ve always had a passion for the outdoors since childhood. My passion for cooking came later on in life as I entered the workforce with my first job in highschool. After being in commercial kitchens for more than 15 years I developed a routine and that was to work as hard as I could and have my 2 days off to go on any type of outdoor adventure. With the idea of a friend who owns an outdoor company (Brent-Tentrax) for me to cater his outdoor event. From this event my two passions were combined and I wanted to do more. So I created Trail 2 Table.
2. What sets Trail 2 Table apart from others in the outdoor and catering industries? How does your approach to sourcing and cooking in nature make your offerings unique?
What sets T2T apart is curating the menus for each event. I work with the clients to bring them not only food they want eat but what I believe they would love to eat but never tried before. Sourcing local ingredients from farms and foragers really brings the flavors of the mountains to the plate. What makes T2T unique is where you get to enjoy your meal. Being an adventure chef means we get to go to some really beautiful places here in WNC.
3. How has being a part of the Outdoor Business Alliance influenced your growth, vision, or connections as a nature-based catering company?
OBA has been vital to my growth as an outdoor business. It has connected me with like minded companies and people. Working at a downtown farm to table restaurant in Asheville I met the farmers, became friends with the foragers, and gained knowledge of the bounty our area has to offer. Joining the OBA gave me a way to showcase those outdoorsmen and women produce or foraged mushrooms.
4. Can you share a recent win, event, or project you’re especially proud of—something that highlights your passion for wild food and outdoor culinary experiences?
In June I catered The Artemis Rally by Overlander Project. It was a four day rally in which I had to set up 4 different outdoor kitchens in four different locations all across WNC. The rally is also only for female competitors to show off the strengths of women in the offroad scene. It was really cool to be the one supplying the fuel for the competitors and staff for the event.
5. What advice would you offer to someone who’s passionate about food, the outdoors, and sustainability, and wants to launch a business at the intersection of those worlds?
My advice to them would be to stay true to what you believe and continue to learn as you grow. Leave no trace.
