What’s Wowing Me Now

Food writer Jonathan Ammons lets us in on his favorite dish du jour. 

Fried hominy at Rhubarb: These fried corn kernels are soft on the inside and breaded and somewhat crispy on the outside. There’s a sweet-savory kinda thing going on, and the texture is like nothing you’ve ever had. It’s a pure, simple pleasure and an ideal appetizer.  — Jonathan Ammons

About Jonathan Ammons
Native Asheville writer, eater, drinker, bartender and musician. Proprietor of www.dirty-spoon.com Follow me @jonathanammons

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