Although Asheville’s locally focused restaurants have bid adieu for now to the tomatoes, eggplant and zucchini of summer, chefs find something in every season’s harvest to get excited about.
What people know and prefer when it comes to turkey’s signature side dish depends largely on what side of the Mason-Dixon line they grew up on.
“For many years, the stereotype was if you were a woman in the kitchen, you would do pastry, and that was seen as a lesser thing. That perception still lingers, but I think it is changing,” says James Beard Foundation Award-winning pastry chef and Asheville native Camille Cogswell.
On Thursday, Sept. 13, ASAP will bring farmers and restaurants together in its third annual Local Food Experience. Also: Asheville Pizza & Brewing Co. rolls out a collaborative pizza series; Oak and Grist Distilling Co. celebrates its first bottle release; Asheville Community Garden Network hosts its annual dinner; and more.