SEASONAL CHANGES: Knife & Fork in Spruce Pine solves the dilemma of a wintertime lack of produce by serving a series of creatively themed meals in January and February that don’t rely on all-local ingredients. Knife & Fork's chef Nate Allen teaching Katja Dohse (an Asheville native and member of their kitchen team) how to put together a ceviche plate on her station. Courtesy of Knife & Fork