“I’m incredibly grateful for the community that Sawhorse has managed to cultivate, both among our guests and our staff. Our guests have been overwhelmingly supportive and understanding throughout the pandemic, and our staff has somehow managed to maintain a smile and a work ethic I’ll never forget.” – Dan Silo, chef and owner of Sawhorse
Spicy soups, baked apples, buckwheat pancakes and cheesy dips are some of the recipes Asheville chefs and cookbook authors lean into as cold weather approaches.
Dazed and confused might best describe the reaction from local restaurateurs to Phase 2 of the state’s COVID-19 reopening plan, with side orders of determination and ingenuity.
The Sawhorse owner prides himself on preparing a beloved Canadian dish the old-school way.
From turkey to cranberries, local chefs have some fresh ideas for using up those holiday leftovers.
For many Western North Carolina chefs, having control of a menu offers a means of honoring family history and celebrating culinary heritage.
At MG Road, chef Elliott Moss’ Punk Wok pop-ups gave Monday nights new flare, with Asian dishes making their way from his hands to the bar’s temporarily punked-out lounge area. Now the series makes a comeback at Buxton Hall Barbecue on four nights in February.
The once-humble sausage takes on a starring role in Asheville’s culinary scene. Elevated by everything from handmade buns and locally made toppings to complex and artistic mixtures of herbs, spices, meats and even liqueurs, the search for local links yields a tableful of interesting — and flavorful — results.
Less than two weeks after the last chopstick was cleared from the final service of the Punk Wok pop-up kitchen at MG Road Bar & Lounge, chef Elliot Moss is back at it with a new project.
