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.
In part two of this supplemental Dish podcast, Bourdain answers a number of questions posed by some of Asheville’s chefs
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.
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.
Xpress food writer Mackensy Lunsford and “rocktographer” Rich Orris try the Krispy Kreme burger so you don’t have to.
In this episode of Dish, Mackensy Lunsford and Gabriella Oviedo find out what’s cooking at the Gourmet Chip Company.
The final installment of the LAB Dish series brings beef marrow and thymus gland to the table.
Video after the jump.
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.
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.
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.