Small Bites

Most chefs probably get their fill of whining, crying and screaming from their customers, but the Appalachian Sustainable Agriculture Project is trying to recruit a few local chefs to work with an even harder-to-please audience: children. The Growing Minds seminar on Thursday, Oct. 4, is designed to train chefs to create an engaging cooking curriculum for kids and help them develop the patience to implement it. “This morning of cooking will be fully equipped with rambunctious elementary schoolchildren,” an event notice promises. To register for the program, which takes place at Vance Elementary, e-mail molly@asapconnections.org or call 236-1282.


The breakfast at Corner Kitchen is good enough to make a supper of leftover waffles seem like a good idea, but chef Joe Scully is hoping a revised autumn dinner menu featuring seasonal dishes like crab-and-corn chowder will entice his brunch devotees to try the Biltmore Village restaurant after dark. “Our regulars know us primarily as a place for breakfast, which is great,” Scully said in a release. “But we’ve been serving dinner nightly for two years.” The menu, which debuted on Labor Day, highlights produce from chef de cuisine Josh Weeks’ Mars Hill farm. 


Oktober means beer and German food, both of which will be available in abundance at a Weinhaus dinner at the Bavarian Lodge in Weaverville next week. The Thursday, Oct. 4, dinner features select German beers paired with traditional German food. Cost is $45 per person. For reservations, call 254-6453.

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