Chef and author Susi Gott Séguret invites a poet, a painter, an instrument builder and a chef to consider the meaning of appetite and offers guidance on preparing a spring risotto.
It’s easy for a foodie to get spoiled in Asheville. Whether grabbing dinner downtown or shopping the tailgate markets and grocery stores for the makings of a homemade feast, the smorgasbord of choices is vast, diverse and endlessly innovative. It hasn’t always been this way, of course.
When Laurey Masterton opened her restaurant and catering company storefront, Laurey’s, in 1990, most of Asheville was still degenerate. Barley’s wouldn’t start slinging pizzas until four years later, but Laurey’s sandwich shop paved the way for an entire section of Biltmore Avenue to be revitalized.
It’s Saturday morning, and Blue Ridge Food Ventures is redolent with the sharp scent of fresh-cut ginger. Located on A-B Tech’s Enka campus, the big industrial space has become the base of operations for roughly 60 entrepreneurs at any given time. Open 24 hours a day, the kitchens are used for everything from rolling raw […]