Food and Wine Magazine discovers the Asheville food scene and loves it

Food and Wine Magazine came to town and visited Cúrate, Wicked Weed (yes, already), Greenman, French Broad Chocolates, Table, Cucina24, MG Road and more! Below is a quick excerpt from the article. For the full story, click here.

In the end, what’s quintessentially local in Asheville is a kind of shared resourcefulness: Most chefs use the same accountant, and their mushrooms come from the same foragers. They’ve had an impact on each other, too. For instance, Button wanted to make an esqueixada, a traditional Catalonian dish of salt cod crudo on a tomato puree with sweet onion and black olive. But she’d heard about some good trout from an up-country fishery, so she used that instead. Cúrate’s exquisite esqueixada de montaña (“of the mountains”) has the smoky lightness of the highland rivers set off against Mediterranean flavors.

The Iranis were so impressed with the taste of this dish that they put the same smoked trout on the bar menu at MG Road (with mango on puri crackers). Button was delighted, and felt as though she’d repaid a debt to Meherwan: He’d previously suggested that she give up her spice mixes and instead toast whole spices, and he’d even given her a lesson in his kitchen. These chefs may be new to town, but they’ve built a community. They’re locals now.

SHARE

Before you comment

The comments section is here to provide a platform for civil dialogue on the issues we face together as a local community. Xpress is committed to offering this platform for all voices, but when the tone of the discussion gets nasty or strays off topic, we believe many people choose not to participate. Xpress editors are determined to moderate comments to ensure a constructive interchange is maintained. All comments judged not to be in keeping with the spirit of civil discourse will be removed and repeat violators will be banned. See here for our terms of service. Thank you for being part of this effort to promote respectful discussion.

Leave a Reply

To leave a reply you may Login with your Mountain Xpress account, connect socially or enter your name and e-mail. Your e-mail address will not be published. All fields are required.