Xpress food writer Mackensy Lunsford reports on A Taste of Asheville, coffee trucks, the growing use of matcha (green tea) in local foods, and the expansion of the Asheville Pizza Company to a third location.
Tag: Dish
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Dish podcast: An interview with Anthony Bourdain, part 2
In part two of this supplemental Dish podcast, Bourdain answers a number of questions posed by some of Asheville’s chefs
Dish: Back to the Shack (part 2)
In this episode, we (Meherwan Irani and myself, Mackensy Lunsford) go in deep at the Shack, sacrificing our taste-buds and general sense of internal physical well-being to sample the hottest fried chicken that we’ve ever encountered. Video inside.
Dish: Back to the Shack with hot chicken meister Rocky Lindsley
In this episode, Dish takes you behind the scenes at Rocky’s Hot Chicken Shack. Next week, we’ll take you through the endlessly painful experience of Rocky’s Mount St. Hell No XX hot fried chicken.
Bele Chere food report: Krispy Kreme burger
Xpress food writer Mackensy Lunsford and “rocktographer” Rich Orris try the Krispy Kreme burger so you don’t have to.
Dish (episode 5): The Gourmet Chip Company
In this episode of Dish, Mackensy Lunsford and Gabriella Oviedo find out what’s cooking at the Gourmet Chip Company.
Dish: Bone marrow and sweetbreads (episode 4)
The final installment of the LAB Dish series brings beef marrow and thymus gland to the table.
Video after the jump.
Dish: Eat brains at the LAB? Yes. Yes we did.
In episode 3 of “Dish,” chef Jason Roy of the LAB serves pig brains over kidney and liver paté. Delightful? Watch the video after the jump.
Dish: Pig’s feet at the LAB
In episode two of Dish, Mackensy Lunsford and Gabriella Oviedo tackle trotters. Pig’s feet, in all their gelatinous glory, may take some getting used to for the average diner.
Dish: Sampling the WNC food scene, one bite at a time
Xpress debuts our food-centric video series, Dish. In this episode, we try out rockfish milt at Zambra tapas restaurant in downtown Asheville.
Click through for the video.