Small Bites

An overactive refrigerator couldn’t cool A-B Tech‘s chances at last month’s American Culinary Federation national student team championship in Orlando, where the school’s team took first place. “It was really intense,” team captain Jason Huang, who reports that the competition got off to a nervous start when team members realized a cooler was starting to freeze their ingredients. “Chamblis’ greens got frozen a little, but we saved them,” said Huang, who rapidly moved the ingredients to a warmer spot. Floor judges were apparently impressed with A-B Tech’s teamwork: “One of the floor judges said we had the best camaraderie of any team,” Huang says.

Don’t worry, the brunch buffet is here to stay. But menu changes are afoot at the Grove Park Inn’s Blue Ridge Dining Room: “We want to give Blue Ridge more personality,” GPI Executive Chef Bobby Hammock explained. “We’re adding some regional dishes and comfort foods. We’re putting meatloaf on the menu.” Befitting the ritzy resort, even the plain-Jane-sounding dishes will have an upscale twist: Pork and beans turns out to be pork shanks in a hearty ragout. Still, Hammock says, “it’s not pretentious. We’re leaning toward indigenous products.” Hammock predicts the menu at the restaurant, which handles about one-third of GPI’s nonbanquet dining, will evolve slowly, with new items being added periodically. Cajun salmon and a fried-green tomato appetizer are among the first new items to debut. 

Clingman Avenue Coffee and Catering has long served a great bagel and lox plate—but most Sunday brunchers have never had the chance to try it. That should all change with the introduction of Sunday hours. Starting this month, the cafe at 242 Clingman Ave. will be open on Sundays from 9 a.m. to 2 p.m.


Thanks for reading through to the end…

We share your inclination to get the whole story. For the past 25 years, Xpress has been committed to in-depth, balanced reporting about the greater Asheville area. We want everyone to have access to our stories. That’s a big part of why we've never charged for the paper or put up a paywall.

We’re pretty sure that you know journalism faces big challenges these days. Advertising no longer pays the whole cost. Media outlets around the country are asking their readers to chip in. Xpress needs help, too. We hope you’ll consider signing up to be a member of Xpress. For as little as $5 a month — the cost of a craft beer or kombucha — you can help keep local journalism strong. It only takes a moment.

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.

2 thoughts on “Small Bites

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.