Asheville Food Porn- Vortex Doughnuts, Mac’n Cheese Restaurant, yes please!
Mar25

Asheville Food Porn- Vortex Doughnuts, Mac’n Cheese Restaurant, yes please!

Recent winner of Blue Ridge Food Venture’s Big Tasty, Vortex Doughnuts started posting pictures of their doughnuts over the weekend on their Facebook page and damn does their doughnuts look sexy! Vortex Doughnuts has yet to pick a location for their shop, so you can’t try them yet. But for the love of humanity let’s hope they pick soon!   Let the Doughnut Porn commence (Bow chicka bow wow):       Also according to this Craigslist posting a specialty mac’n cheese restaurant is coming to Asheville. I cannot express enough my love for mac’n cheese.   It is a good thing I’m currently on a diet, because I see my stomach growing with Asheville food goodness in the near...

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Seven Sows Bourbon & Larder Grand Opening Today
Mar19

Seven Sows Bourbon & Larder Grand Opening Today

Seven Sows Bourbon & Larder’s grand opening is today. Seven Sows is currently accepting reservations on Open Table.   I have been looking forward to Seven Sows Bourbon opening for a long time now. First, whoever runs their Facebook page is doing one hell of a job, because the page always shares some pretty neat photos.   Second, the menu just looks kick ass.  Menu items like the Pecan Hull Smoked Pork Belly with Pimento Cheese Grits, Pepsi Cola Glaze, Pickled Red Onion, Salted Peanuts, I want in my mouth right now! Just take a gander at the menu and try not to drool! Go ahead fool!     Here is a video of Seven Sows Bourbon soft opening that took place last week: Seven Sows- Soft Opening | Grae Skye Studio from Aaron Morrell on Vimeo.   I would wish this restaurant good luck, but for some reason I don’t think they will need it.   As for me I still have some weight to drop for my New Year’s Resolution, so I won’t be visiting till I reach my goal. But hopefully by my birthday in June I will be indulging in some Seven Sows’...

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Vote for Asheville’s Katie Button of Curate in Food & Wine’s Best New Chef of the Southeast
Mar12

Vote for Asheville’s Katie Button of Curate in Food & Wine’s Best New Chef of the Southeast

Katie Button of Curate is 1 of 10 chefs vying for Food & Wine’s Best New Chef of the Southeast.  You can vote for Button here.   Food & Wine’s blurb about Button: WHY SHE’S AMAZING Because she’s channeling the skills she gained through her envy-inducing background to make authentic Spanish tapas. BACKGROUND Internship at El Bulli (Roses, Spain); Jean-Georges (New York City), The Bazaar by José Andrés (Los Angeles) QUINTESSENTIAL DISH Fried eggplant with honey and rosemary HOW SHE GOT INTO THE FOOD BUSINESS Her mother was the chef-owner of a catering business in Mountain Lakes, New Jersey. ALTERNATIVE CAREER Button was about to start a PhD program with the National Institutes of Health before dropping out to pursue a culinary career. ON EL BULLI After a stint as a server, Button later returned to do a seven-month internship in the pastry kitchen. “We made something like 50,000 chocolates that season,” she says.   This is Button’s third honor so far this year. Button was recognized previously by GQ as Curate was listed as one of the 12 outstanding restaurants of 2013 and Button is a semifinalist for the James Beard Award Rising Star Chef of the Year.   The James Beard nod created some controversy since Button does not rock a beard. You can read more about the controversy here.   Vote for Button because it is your local duty and hot damn is that fried eggplant...

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Asheville woman disappointed in lack of small crawling plates at Asheville Small Plate Crawl
Feb27

Asheville woman disappointed in lack of small crawling plates at Asheville Small Plate Crawl

ASHEVILLE- Even though the food was excellent, Darlene Sanders didn’t crawl away from the opening night of the Asheville Small Plate Crawl completely happy.   Sanders was disappointed in the lack of small crawling plates at the Asheville Small Plate Crawl.   “I’m always amazed by the advances in dining technology and when I heard they have crawling plates now, I knew I had to attend the Asheville Small Plate Crawl,” said Sanders.   “Not one restaurant had small crawling plates. I went to several restaurants and watched the plates the whole time and the only time the plates moved was when my server served them to me and took them away. I even stared at one plate for a good fifteen minutes just to see if the movement was so small that it was not visible to the human eye and nothing.”   Sanders visited Posana Café, The Blackbird, Jack of the Wood, and French Broad Chocolate Lounge last night during the Asheville Small Plate Crawl.   “Again the food was good, I just wanted to see crawling plates,” said Sanders.   “I wanted to know if the crawling plates were battery operated or some type of nanotechnology enabled organism. I think crawling plates would be so cool because I would buy them and make them crawl right into my dishwasher.  Butt if you are not going to have small crawling plates, then the organizers of the event should change the name of the event to Asheville Small Stationary Plates.”   Sanders disappointment was overshadowed by the joy that her purchases last night contributed to the Animal Compassion Network’s Dine to be Kind event.   The Asheville Small Plate Crawl continues today and will end tomorrow evening, you can find out more about the event here.     As for Sanders she is giving the crawl one more opportunity tonight.   “I thought it over and maybe the plates are just a little gun shy when it comes to crowds,” said Sanders.   “Now that the plates have had an opportunity to get use to people, I want to see if they are willing to show their true selves and crawl right across the table. If the plates don’t, not all will be lost as I will be able to enjoy a cheap delicious meal at an Asheville...

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Asheville man confused by how beardless chef Katie Button of Curate qualifies for James Beard Award
Feb26

Asheville man confused by how beardless chef Katie Button of Curate qualifies for James Beard Award

ASHEVILLE- When it comes to beards, Jay Adobe does not discriminate between men and women.   In fact he prefers his women to be bearded.   But when Adobe heard clean-shaven chef Katie Button of Curate had been chosen as a semifinalist for the James Beard Award, Adobe was a bit perplexed.   “Beard awards should stay in the hands of the bearded community,” said Adobe.   “Let me be clear, I love Curate and think Katie Button is a wonderful chef. But give her a clean-shaven award or a food award, not a beard award. There probably isn’t a spec of hair on her face. Somewhere out there, there is a tear stuck in a beard that has been shed with the knowledge non-bearded people are now winning beard awards. ”   Button wasn’t the only Asheville chef nominated for the James Beard Award. Chef Elliot Moss of the Admiral was also named a semifinalist.   “See now Moss makes a little bit more sense, because he has that mustache going on right now,” said Adobe.   “A half beard is better than no beard my friend. But I just feel if you are going to keep your upper lip warm why disregard the rest of your face. No reason to play favorites with your face parts let the beard embrace your entire face like a blanket.”   Adobe explains he wrote a very stern letter to the James Beard Foundation asking the organization to take the word beard in their name more seriously.   Button was nominated for the James Beard Foundation’s Rising Star Chef of the Year, an award she was also nominated for last year. Moss was nominated for the James Beard Foundation’s Best Chef of the Southeast.   Finalists in each category will be announced March...

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